This easy Crockpot Cranberry Sauce Recipe will become your new holiday favorite! You’ll never go back to canned sauce again!
No Thanksgiving or even Christmas meal is complete without cranberry sauce, and you’re going to LOVE this Easy Crockpot Cranberry Sauce with sweet orange marmalade!
Did you know it’s actually ridiculously EASY to make your own cranberry sauce from scratch? This classic sweet and tangy treat is a must-have at the holidays… and trust me, you’ll never go back to canned sauce again!
Just toss it in the Crock Pot and walk away… and an extra added bonus is that your house will smell wonderful while it’s cooking! Plus… this easy Crockpot Cranberry Sauce tastes AMAZING! The orange juice and marmalade add the perfect tang, while the sugar and cinnamon add the perfect sweetness and spice.
Trust me… it’s the easiest side dish you’ll make this Thanksgiving and Christmas… and always a hit with friends and family!
With just 5 ingredients, you can’t go wrong! So go grab your Slow Cooker, and let’s get this easy crock pot cranberry sauce recipe started…
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Easy Crockpot Cranberry Sauce Recipe
How to Use Cranberry Sauce:
So are you wondering just how to use this delicious little saucy treat? Well… you’ll definitely want to serve it as a side with your turkey on Thanksgiving. Then when it comes to leftovers, use it as a topping for pancakes or waffles, spread it on your biscuits or English muffins, stir it into your morning oatmeal, mix it into some barbecue sauce for a fun little kick, or spoon it over some vanilla ice cream for a late night treat.
What Your Frugal Friends Are Saying About This Recipe…
Erika writes: “The taste of the cinnamon was just right but I really loved the taste of the marmalade with the cranberries. This recipe is a winner.”
Sheri writes: “This is the go to cranberry relish recipe! We started making this and have never went back to can sauce. Yum”
Jackie writes: “2nd year making this! Everyone’s favorite cranberry sauce now”
MiKala writes: We’ve done this for the last handful of years. It’s awesome. Also as leftovers, when chilled, it sets up like a jelly. It’s so good on biscuits.
Renee writes: “We’ve had it on angle food cake, too”
Nanette writes: “This is the best recipe ~ will be using this forever!”
Tina writes: “My husband doesn’t like the canned kind so I made this; He likes it!!”
Monica writes: “This sauce was Amazing! I will make this every Thanksgiving & Christmas.”
Patty writes: “I add some diced jalapeños and garnish with toasted pecans.”
Amanda writes: “This was probably my favorite thing at Thanksgiving this year! The flavors in this were amazing!!! I normally only eat cranberry sauce at the holidays but I will definitely be making this throughout the year! It was fantastic!!!”
Easy Crockpot Cranberry Sauce Recipe
Ingredients
- 12 ounces Fresh Cranberries {1 bag}
- ¾ cup Smucker’s Orange Marmalade
- ¾ cup White Sugar
- ¼ teaspoon Cinnamon
- ¼ cup Orange Juice
Instructions
- Combine all ingredients in Crockpot, and Stir.
- Cook on HIGH 3 hours, or until cranberries begin to pop.
- After 3 hours or so… once cranberries begin to pop, gently smash cranberries up against the side of the crockpot to help the rest pop while you stir.
- Remove the lid, then cook on High for 30 minutes without the lid.
- Once done, stir, serve… and ENJOY!
- If you have any leftover... store it in a mason jar in your refrigerator and use within 1 week.
- Or if interested in canning, just follow the instructions for cranberry sauce in your canning manual, or learn more about canning cranberry sauce.
What You’ll Need to Make This Easy Crockpot Cranberry Sauce Recipe:
4 – 6 quart Crock Pot
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So have you tried this Easy Crockpot Cranberry Sauce Recipe yet?
Leave a comment & share!
Christie says
That cranberry sauce sounds amazing and I love how it’s so easy and made with very few ingredients. Perfect for the holidays especially for the busy host!
Heidi says
Thanks so much, Christie! It really is surprising easy to make your own homemade cranberry sauce from scratch! 🙂
Tracey says
This looks delish!! Want to make but would like to try in instant pot. Any suggestions?
Heidi says
Hi Tracey ~ I honestly haven’t tried making this in the instant pot yet, but if you do… let me know how it turns out!
Susan says
Love this! I most often make it as called for – but have also added diced peeled Granny Smith apples ( 1 big one or two small ones ).
Freezing works just fine with this too – I keep some in the freezer and will bring out and pour over cream cheese and serve with crackers or make part of a charcuterie board in a small bow.
Kristen says
Do you just freeze what is left over without doing anything additional to it?
Cheryl says
How many jars does this recipe make?
Myra says
Did I possibly miss a reply to the question about how long does the cranberry sauce keep in refrigerator. Also, any specifics about canning?
I can’t wait to make this. Sounds yummy!
Thank you for the recipe.
Heidi says
Hi Myra ~ it usually keeps well up to 1 week in the refrigerator. I haven’t tried canning this, but if you do… let me know how it turns out!
Mur says
The crockpot easy cranberry recipe is absolutely fabulous. Even our grandchildren loved it (they usually only eat canned cranberries). They checked it throughout cooking time and felt they cooked it!! It was so much fun to throw it into the crockpot and enjoy the aroma. We left no trace of it in the serving bowl. Thanks for sharing this wonderful finding!!!
Heidi says
Aww ~ thank you, Mur… so glad to hear you all loved the Cranberry Sauce!
Neva says
I don’t have a small crockpot. I’m thinking of coming it on the stove or in the oven on a very low temperature. Do you think that would work?
Heidi says
Hi Neva ~ I’ve never tried this exact recipe on the stove top, but if you do, let us know how it turns out! What size crockpot do you have? This can easily be made in a 4 quart – 6 quart. Hope that helps!
Nanette says
This is the best recipe! Of course I always read my recipes wrong and usually dont catch myself until it is too late! Well this one you can do this with! I thought we were to use 3/4 of the large jar of marmalade (which is 16oz) so I found a 12oz jar and used the entire jar! lol! Well it turned out beautifully! I am adding jalopenos for the next batch to see how it works out. While cooking it smells amazing and I got to use my smaller slow cooker, the 1 1/2 qt size. plenty of room. Thanks for this recipe~ will be using this forever!
Rebekah Martin says
Super easy to put together. I used homemade canned citrus marmalade along with a little homemade peach marmalade. I did double the recipe. I’m wishing I would have tripled it. I might have to make another batch tomorrow. I’ve got it in a jar in my fridge for Thanksgiving on Thursday.
Tina Cross says
Sounds perfectly easy and since we are traveling I’m going to give it a try with the addition of toasted pecans. I like some crunch in my cranberries =)
Shauna lindo says
I’d like to can this and give to neighbors as a gift. How long would you process this? Water bath? How much does one recipe yield? Thank you! I’m stoked about this recipe!
Tyanne Sullivan says
Made this last night. Needed it to be as low in sugar as possible. Used xylitol instead of sugar. Also added a sugar free raspberry jello and 1/2 a bag of frozen mixed berries. Fit perfectly in my small 1quart crock pot. Plan on using it on low carb cream cheese crapes.
Marj Rowe says
What is the process to can these?
Tamera says
how long can you store this in the fridge?
Janet Fazio says
I’ve never been able to find canned sauce that doesn’t contain high fructose corn syrup. I’ll abandon my search and try this recipe instead!
Cyndi says
How long can it be store in a mason jar for? Can it be reheated?
I’m thinking of maybe making this and selling it as a fundraiser for my sons classroom.
Thanks so much!
Angie Smith says
Can I freeze or can?
Wanda Barefoot says
This was delish and so easy to make. I only made one adjustment. I added a little more sugar because it was a little too tart for my taste so I added enough to suit me. Other than that it was awesome. I love the orange marmalade. This will be a tradition from now on, I think. Thanks for sharing!
Sarah- the magical slow cooker says
I’m going to make this for christmas, thanks for the recipe!
Lisa says
I suck at cooking but at the age of 40 I am determined to bring something to the table at my parents house this year. My husband is the chef at my house but he gladly is letting me take the reins on this one. This looks like something I can’t screw up to much, so with me luck!!!!!
Heidi says
You can do it, Lisa!! 😉
Bee says
Lisa, I just found this and loved your comment! you’re so funny!….do you have a blog? you should! wondered if you did ok in the cooking dept….i’m in your boat at 50! didn’t have much time while getting the career going! now i’m having fun exploring and experimenting… hope 2014 finds you reaching your goals!!
April says
I will use the orange juice instead of water and sub the orange marmalade for Smuckers orange-pineapple preserves, i love the addition of pineapple in this. I thought about using crushed pineapple and keeping the marmalade. Decisions, decisions. 🙂
Cynthia says
Making cranberry sauce for the first time and saw your comment. How did it turn out with the pineapple preserves?
Paula says
Do you serve the cranberry sauce hot? I have always served it cold. Just asking. This recipe sounds yummy!
Daphne says
What size crockpot do you need? I have several but some are huge and some are REALLY small. Not sure which would be best!
Heidi says
Hi Daphne ~ I used a 4 quart to make this, but it would also work well in a 5 or 6 quart if that’s what you have. Hope that helps! 😉
Daphne says
Thank you!! Could you even go smaller than the 4 qt? I’ve got a dip sized one and one in between, was thinking about that one since we will take it to someone else’s house.
Daphne says
My tiny crockpot is 2 qt and this fits perfectly! Can’t wait to try it! (Our thanksgiving is tomorrow!)
Marilyn Kidd says
Do you use the old fashion “crock” style pot, or the newer ones with the black crocks that cook much hotter and are more versatile? . Because the newer one, I find, scorches and burns things on the bottom and cooks too fast! Marilyn K.
Alicia says
Does it make a lot? Would it be okay to double the recipe?