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Homemade slow cooker cranberry sauce with orange zest, maple syrup and rustic whole cranberry pieces for Thanksgiving.

Cozy Slow Cooker Cranberry Sauce with Orange Zest

Easy homemade slow cooker cranberry sauce made with fresh cranberries, orange juice, orange zest, maple syrup and warm cinnamon. A simple make-ahead Thanksgiving side that frees up valuable stovetop space.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 12
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 24 oz 680 g fresh or frozen cranberries
  • ½ cup fresh orange juice
  • 1½ tablespoons finely grated orange zest
  • ¾ cup light brown sugar
  • ¼ cup pure maple syrup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 2 –4 tablespoons water only if needed

Method
 

  1. Rinse cranberries and discard any badly damaged berries.
  2. Zest the orange before juicing it.
  3. Measure ½ cup fresh orange juice.
  4. Add cranberries to a 4–6 quart slow cooker.
  5. Add brown sugar.
  6. Pour in maple syrup and orange juice.
  7. Add orange zest, cinnamon, and salt.
  8. Stir gently to combine.
  9. Cover and cook on HIGH for 2–3 hours.
  10. After the first hour, stir every 30–45 minutes if convenient.
  11. Once soft, gently mash some of the cranberries while leaving others whole.
  12. Stir in vanilla during the final 15 minutes.
  13. If necessary, cook uncovered on HIGH for another 20–30 minutes to reduce excess liquid.
  14. Taste and adjust sweetness if needed.
  15. Transfer to a heat-safe container and cool.
  16. Refrigerate until thoroughly chilled and thickened.
  17. Stir before serving.

Notes

Fresh and frozen cranberries both work, and frozen berries don't need to be thawed. Avoid adding unnecessary liquid because the berries release moisture while cooking. The sauce will look thinner while hot and thicken significantly as it cools. For the best make-ahead option, prepare it 1–3 days before Thanksgiving. Add extra orange juice only if the chilled sauce becomes thicker than desired.