Cranberry Crockpot Sauce with Orange and Cinnamon
This cranberry crockpot sauce takes about ten minutes of work and makes a thick, ruby sauce with orange and cinnamon. The slow cooker does the stirring, so the stovetop stays free on a busy holiday.
Cranberry Crockpot Sauce with Orange and Cinnamon
Course: Side DishDifficulty: Easy12
servings10
minutes3
hoursFresh cranberries cooked with orange and cinnamon until they burst into a thick sauce.
Ingredients
2 bags (12 oz each) fresh cranberries, rinsed and picked over
1 cup granulated sugar
1/2 cup pure maple syrup
3/4 cup fresh orange juice
1 tablespoon orange zest
2 cinnamon sticks
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/2 cup water
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted, optional
Directions
- Rinse the cranberries and discard any soft or brown ones.
- Combine the cranberries, sugar, maple syrup, orange juice, zest, ginger, salt and water in a 4 to 6-quart slow cooker.
- Tuck the cinnamon sticks into the berries.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours, until most of the berries have burst.
- Stir well and lightly crush any whole berries against the side with a spoon.
- Remove the cinnamon sticks and stir in the vanilla.
- Cook uncovered on HIGH for 20 to 30 minutes if you want a thicker sauce.
- Let it cool for 30 minutes. It will thicken a lot as it cools.
- Fold in the pecans if using.
- Serve warm, room temperature or chilled in a bowl.
Notes
- Use a splash of port or bourbon for a grown-up version, or swap the sugar for honey. It keeps in the fridge for 10 days in a jar and freezes well. Use it on turkey sandwiches, spooned over brie or stirred into oatmeal.
Why this version works
Cranberries need to burst before they turn into a sauce, and the slow cooker does this without burning, with no stirring or hovering over a pot. The berries soften in the orange juice and sugar as the heat climbs, then pop on their own. The cooker holds the temperature steady, so the sugar never scorches on the bottom of a thin pot. You can make it two days before a holiday and put it in the fridge.
The long, gentle cook also mellows the tartness so the sauce tastes round instead of sharp. It thickens as it cools thanks to the pectin in the berries, so the result is a spoonable sauce with some whole fruit still in it. It tastes of orange and spice as well as fruit, and every spoonful has a few whole berries in it.
Ingredient notes
Fresh cranberries: Look for firm, bright red berries that bounce. Frozen ones also work, with no need to thaw, but add 30 minutes. Bags usually hold about 3 cups, so two bags make a big batch.
Orange: Use real juice, not from concentrate, and zest the orange before you juice it. The zest carries most of the flavor. The zest has oils that juice lacks, which is why it matters.
Maple syrup: Pick pure syrup, not pancake syrup. It gives depth without tasting like breakfast. Grade A dark gives the strongest flavor.
Cinnamon sticks: Sticks give a clear spice without making the sauce gritty like ground cinnamon. Remove them before serving or they will be a surprise in the bowl.
Pecans: Toast them in a dry pan for a few minutes to bring out their flavor, and add them just before serving. A few extra minutes in the pan makes a real difference.
Tips for the best result
Sort the berries: Soft, brown cranberries taste bitter and can ruin the sauce, so pick over the bag before cooking. A quick rinse also removes any stems.
Judge by the chill: The most common mistake is thinking the sauce is too thin while hot. It sets up a lot in the fridge, so let it cool before you adjust. Pectin in the skins is what sets it, and it needs time.
Leave the lid slightly open at the end: A vent lets steam escape and thickens the sauce, if you want it dense. Crack the lid with a wooden spoon handle for the last half hour.
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Swaps and variations
Add a diced apple or pear for a chunkier sauce, or a few dried cherries for sweetness. For less sugar, cut the sugar to 3/4 cup and add a little more maple syrup. A pinch of cardamom is lovely too. Candied ginger, finely chopped, gives it a warm kick.
Do not use sugar-free substitutes that break down in heat. They leave an odd aftertaste and the sauce will not set.
What to serve with it
It is the classic partner for roast turkey, but it also goes well on ham, pork chops or a cheese board. Spoon it onto toast with cream cheese, or serve in a small bowl alongside stuffing and mashed potatoes. Leftover sauce is also good warmed over vanilla ice cream or yogurt.
Storing, freezing and reheating
Store in a covered jar in the fridge for up to 10 days. Serve cold or warm it gently in the microwave for 30 seconds. Use a clean spoon each time to keep it fresh.
Freeze in a freezer-safe container for up to 3 months, leaving a little headroom. Thaw overnight in the fridge and stir before serving. Leave about an inch of space in the jar for expansion.
Cranberry Crockpot Sauce with Orange and Cinnamon at a glance
- Prep time: 10 minutes
- Cooking time: 3 hours
- Servings: 12 servings
- Ingredients: 11, led by bags (12 oz each) fresh cranberries, granulated sugar, pure maple syrup, fresh orange juice
Tips for Cranberry Crockpot Sauce with Orange and Cinnamon
Use a splash of port or bourbon for a grown-up version, or swap the sugar for honey. It keeps in the fridge for 10 days in a jar and freezes well. Use it on turkey sandwiches, spooned over brie or stirred into oatmeal.
Cranberry Crockpot Sauce with Orange and Cinnamon FAQ
How long does Cranberry Crockpot Sauce with Orange and Cinnamon take?
Cranberry Crockpot Sauce with Orange and Cinnamon takes 3 hours of cooking after 10 minutes of prep.
How many people does Cranberry Crockpot Sauce with Orange and Cinnamon serve?
This recipe makes 12 servings.
What do I need to make Cranberry Crockpot Sauce with Orange and Cinnamon?
11 ingredients, led by bags (12 oz each) fresh cranberries, granulated sugar, pure maple syrup, fresh orange juice. Amounts are in the recipe card above.
