Slow Cooker Cranberry Sauce is perfect for any holiday meal and can easily be made a few days ahead and refrigerated until you are ready to serve it.
Using my slow cooker for holiday meal prep is like having a secret weapon in my kitchen. It basically works as a second oven. And for those of us who only have one oven in our kitchen, it is a life saver. I use my slow cooker to help prep and cook for every holiday. In fact, I love it so much I wrote an entire Holiday Slow Cooker Cookbook where you can find 100 ways to use your slow cooker for various holidays through the year and for every day meal ideas.
This cranberry sauce recipe is from my cookbook. The slow cooker helps infuse and enhance all the great citrus flavors into the sauce. I love using orange with the cranberry, but you can switch things up and use lemon if you prefer.
The best part of any slow cooker recipe is that everything goes in the slow cooker, you turn it on and forget it! Let the cranberry sauce cook on high for 2-3 hours and then low for 4-5 hours.
Cranberry sauce is good on so many things, not just turkey. One of my favorite ways to use it is on a turkey sandwich after Thanksgiving. Add a thin layer of cream cheese, a few spoonfuls of cranberry sauce and then your sliced turkey. I’ve even been known to sneak a little leftover dressing into the sandwich too.
So put your slow cooker to work this holiday season with this delicious slow cooker cranberry sauce. And be sure and checkout my cookbook for more delicious slow cooker recipes like dressing, mashed potatoes, sweet potatoes, creamed corn, carrots and so much more. If your holiday gathering is small, you can even do your turkey breast in the slow cooker.
Check out my other favorite holiday side dishes :
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes
Cranberry Sauce Recipe
Slow Cooker Cranberry Sauce
- 1 lb whole fresh cranberries
- 1/2 cup freshly squeezed orange juice
- 1/2 cup water
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 orange zested
- 1 20 oz. can crushed pineapple with juice
- Place all the ingredients into a 6 qt. slow cooker and stir to combine.
- Cook on high for 2-3 hours and then on low for 4-5 hours.
- Refrigerate until ready to use.
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