- 12 ounces fresh cranberries 1 package
- ½ cup orange juice
- ⅓ cup water
- ½ to ⅔ cup brown sugar
- ½ teaspoon cinnamon
Optional Add-ins
- 1 teaspoon orange zest while cooking or after
- 1 splash vanilla extract
Combine the brown sugar, cinnamon, orange juice, and water in a bowl. Add orange zest, if using.
Add the cranberries into the slow cooker.
Pour the liquid over the cranberries.
Cook on high for 3 to 4 hours or on low for 7 to 8 hours, or until the cranberries have burst and the sauce is bubbly. Stir once every hour to prevent scorching.
Taste and stir in any extra sweetener or add-ins if desired, such as vanilla extract, more sugar, or more orange zest.
Mash the cranberry sauce if you desire.
Serving: 1serving | Calories: 80kcal | Carbohydrates: 20g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 85mg | Fiber: 2g | Sugar: 16g | Vitamin A: 58IU | Vitamin C: 14mg | Calcium: 18mg | Iron: 0.2mg
Course: Slow Cooker
Cuisine: American
Author: Carmy