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A hand holding a wooden spoon dripping with bright red cranberry sauce over a plastic container filled with the same sauce.
Melissa Jo

Easy Crockpot Cranberry Sauce (The Best Make-Ahead Thanksgiving Side Dish!)

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This Easy Crockpot Cranberry Sauce is the perfect make-ahead Thanksgiving side dish! Made with fresh cranberries, orange juice, cinnamon, Clementine zest, and a splash of Grand Marnier, it’s sweet, tart, and bursting with holiday flavor. Let your slow cooker do the work while you prepare the rest of Thanksgiving dinner!
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Prep Time 10 minutes
Cook Time 4 hours
Cooling Time 30 minutes
Total Time 4 hours 40 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Calories: 246

Ingredients
  

  • 24 ounces fresh cranberries rinsed (two 12-ounce bags)
  • 2 cups granulated sugar
  • 1 cup freshly squeezed orange juice
  • 1 cup water
  • ¼ teaspoon kosher salt
  • ½ to 1 teaspoon ground cinnamon
  • Zest of 1 Clementine
  • Grand Marnier a small splash to start, up to approximately 25 mL or to taste

Equipment

Method
 

  1. Rinse the fresh cranberries thoroughly under cool running water, removing any damaged berries. Transfer the rinsed cranberries into your crockpot.
  2. Add the granulated sugar, freshly squeezed orange juice, water, and kosher salt. Stir everything together until combined.
  3. Cover the crockpot with the lid and cook on HIGH for approximately 3½ hours, stirring occasionally, about once every hour.
  4. After approximately 3½ hours, remove the lid and stir the cranberries. Many should have softened and started bursting open.
  5. Using a wooden spoon, gently press some of the cranberries against the side of the crockpot to burst them. Press more cranberries for a smoother sauce or leave more whole for a chunkier consistency.
  6. Add the ground cinnamon, Clementine zest, and a small splash of Grand Marnier. Stir well and taste. Add a little more Grand Marnier if desired.
  7. Replace the lid and continue cooking on HIGH for another 30 to 45 minutes.
  8. Once finished, carefully ladle the cranberry sauce into a shallow, heat-safe storage container. Allow it to cool on the counter for approximately 30 to 40 minutes, then cover and refrigerate promptly.
  9. Refrigerate for several hours or overnight. The cranberry sauce will continue thickening as it cools and chills.
  10. Serve chilled or gently reheat before serving. Enjoy!

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Nutrition

Calories: 246kcalCarbohydrates: 63gProtein: 1gFat: 0.3gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 77mgPotassium: 132mgFiber: 3gSugar: 56gVitamin A: 114IUVitamin C: 27mgCalcium: 14mgIron: 0.3mg

Notes

  • LOW setting: Cook for approximately 6 to 7 hours, checking for tender, bursting cranberries, then add the finishing ingredients and cook for another 30 to 45 minutes. This is an estimated cooking time.
  • Grand Marnier: Start with a small splash. I buy a miniature bottle and rarely use more than half.
  • Texture: Use a wooden spoon to burst some or all of the cranberries, depending on your preference.
  • Consistency: The sauce may look thin while hot. It naturally thickens as it cools and refrigerates
  • Stovetop option: Follow my original Homemade Cranberry Sauce recipe if you prefer cooking on the stove.

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