Cranberry sauce made at home that is perfect for the holidays! It smells and tastes fantastic!
| Prep Time: | 5 mins |
| Cook Time: | 3 hrs 45 mins |
| Total Time: | 3 hrs 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ cup orange juice
- ½ cup water
- ½ cup brown sugar
- ½ cup white sugar
- ¼ teaspoon ground cinnamon
- 1 (12 ounce) package fresh cranberries
Instructions
- Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour.
- Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.
- Use at least a 2-quart slow cooker. A timer is helpful to remember when to stir. This recipe can be made a couple days in advance, just needs reheating.
Reviews
I have made this twice now. It is so easy and delicious! It is my go to recipe.
This recipe is so fantastic, I now make it every Thanksgiving and Christmas for dinner and gifts.
I added a bit of ginger and cardamon. So yummy!
I confess I didn’t have OJ, so I used a small serving bottle of apple juice without extra sugar. To the spices, I added honey, a little red wine, tossed in a small handful of cloves, some pumpkin pie spice mix, vanilla bean paste, nutmeg, and grated fresh orange peel in as well. Right OK, I think I actually made a different recipe, but I chose these as “seasoning from the heart”. Almost everythih ng was “eye-balled” in-I only used the 6oz apple juice bottle and maybe a cup of water. Mostly guess work on my part. About an hour into cooking I tossed in a handful of raisins, they became very plump and soft, sweet without adding more sugar. NO white sugar, just brown sugar and honey was plenty. Finally just before it was done I grated fresh lemon peel into the mix, to brighten the flavors. I could eat this by itself. I’ve always made this on the stove top, but came here to find out if a slow cooker was better. I think it is! Lastly, I made extra because I wanted to see if it would freeze. It kept beautifully in the freezer, so I had fresh-cooked to enjoy all during the warm months when the berries aren’t in season. It’s almost Halloween, and the markets have the whole berries in stock. I buy a couple of bags every week, and keep them in the freezer as well. I can have the best of both worlds, for the season and after by doing it this way. I don’t have a huge freezer, just a small unit, almost the size of an apartment or dorm room refrigerator. But the berries in bags stack nicely and are out of the way. I’m never changing how I make this, I just cannot ever go back to the canned garbage jelly. I love the fact I made this up as I went along, and I came up with something so easy and good. I’m a novice cook, and a boomer so I appreciate knowing how to make something so easy from scratch and saving $$ not buying the year round canned stuff. I think I have reinvented holiday tastes I actually can have year round. I’m cooking by a wing and a prayer these days! So far it works for me.
So easy So much better than canned jelly. Loved this dish.
Great and easy recipe. Made it for Thanksgiving and am making for Christmas. Delicious!
I didn’t have any orange juice so I used fresh Meyer Lemon juice…..as well as some golden raisins and pecans. I was amazed. The son who has always LOVED the jellied cranberry sauce, had 3 helpings.
Very easy recipe and delicious. Will definitely make again.
2nd time making it. I doubled the batch and it turned out amazing. Much better than the canned cranberry sauce.
Excellent taste and smell oh and also easy to make
So yummy and I will make again!
I love love this recipe! I doubled the recipe, cut the brown sugar in half and added the zest of one orange and didnt need the extra lid open hour and it was amazing! I can eat it by the spoonful!
Horrible. I made a triple batch so I could can it for future use. Cooked 7 hours, never thickened. Had cranberry soup. Back to the stove for me.
Was a hit and so easy to make.
I made this today for Thanksgiving. It was easy and using the crockpot freed up my stove for other things .My guests enjoyed it. I found it to be a little too tart so when I make it next time I may up the sugar by 1/4 cup.
Nothing like out of the can and a little more sweeter than I expected. Very easy to make and I suggest a cup of OJ and no water. I would make this again.
We make this exactly as listed. This cooks whiles the turkey is in the oven and tastes delicious. This is the kids contribution to dinner as it is easy for them to make. We usually double the batch and that feeds 14. The kids have also made anextra batch to give jars to their teachers at Christmas.
Nearly as easy as opening a can, and much tastier! Does well in refrigerator after the holiday, and tastes delicious!
I hand squeezed the orange juice and combined it with 1/4 cup pineapple juice and 1/4 water. I decided to cook this up in a pan to get it nice and hot and then added it to my slow cooker to insure it would be done at the same time as the turkey. Slow cooked it for 3 hours. It tasted SO GOOD!
great for making room on the stove on Thanksgiving. I swapped out the orange juice for more water for a low acid sauce, and ended up with a little extra liquid because I didn’t cook it long enough, but I just scooped it out with a slotted spoon and it was fine, whole family enjoyed it, even the ones who refuse to eat the canned stuff.
I’ll make this every year! So yummy!