Slow Cooker Cranberry Sauce

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This cranberry sauce tastes way better than the canned version!

This classic recipe is a holiday staple. But why stand over a stove tending to it for an hour or more when you can put it in a slow cooker? While this recipe does need a small amount of attention during cooking, it’s much easier than the stovetop variety. Hope you enjoy it!

Recommended crockpot size: 1 or 1.5 quart

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Slow Cooker Cranberry Sauce

Fresh is best and this slow cooker cranberry sauce is easy to make and beats the canned variety any day.
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Yield 10 people
Serving Size 2 tablespoons
Course Condiment, Dinner
Cuisine Universal
Author SkinnyMs.


  • 12 ounces cranberries fresh, bagged
  • 1/2 cup orange juice fresh, no sugar added
  • 1 cinnamon stick large
  • 1/2 cup honey


  • Combine all ingredients in slow cooker and cook for 5-6 hours on low, or until berries are soft. Then, remove the lid and continue to cook 1-2 hours on high so the liquids can cook down. Chill in the fridge overnight or until set.

Nutrition Information

Serving: 2tablespoons | Calories: 73kcal | Carbohydrates: 19g | Sodium: 1mg | Fiber: 2g | Sugar: 16g |
SmartPoints (Freestyle): 4
Keywords Gluten-Free, Holiday, Slow Cooker

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  1. How long would you say this would stay good? I was thinking about making it ahead of time for thanksgiving, trying to spread out my cooking over the whole week. Would leftovers freeze well?

    1. Stephanie, It will stay good for 3 to 4 days in the fridge, covered. It can be frozen and defrosted as well. It will last for about 4 months in the freezer:).

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