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
Slow Cooker Cranberry Sauce
Fresh is best and this slow cooker cranberry sauce is easy to make and beats the canned variety any day.
Yield 10 people
Serving Size 2 tablespoons
Ingredients
- 12 ounces cranberries fresh, bagged
- 1/2 cup orange juice fresh, no sugar added
- 1 cinnamon stick large
- 1/2 cup honey
Instructions
- 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
Have you made this recipe?
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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?
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:).
thanks for this post