Slow Cooker Cranberry Sauce

Featured in the Honolulu Star-Advertiser on September 28, 2016.



Slow Cooker Cranberry Sauce

  • 1/2 cup freshly squeezed orange juice
  • 1/3 cup water
  • 3 tablespoons sugar (adjust according to taste)
  • 1 1/2 tablespoon honey
  • 1 teaspoon grated orange zest
  • Pinch of allspice
  • 2 1/2 cups fresh cranberries
  • Curled orange peels for garnish


  1. Combine orange juice, water, sugar, honey, orange zest and allspice in the slow cooker, then add in the cranberries.
  2. Cook on HIGH for 5 hours or 8 hours on LOW.
  3. If a smoother texture is preferred, smash the cranberries with a wooden spoon after adding.
  4. Adjust the sugar to taste.
  5. If sauce is too thin, remove lid and cook on HIGH until it thickens slightly.
  6. Serve warm, and garnish with curled orange peels.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
50 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 13 g carbohydrate, 1 g fiber, 11 g sugar, 0 g protein


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