Crockpot cranberry sauce, small batch style! Make cranberry sauce right in your crockpot and save time and dishes! This one is loaded with cinnamon and orange juice--so good for Thanksgiving dinner for two, or also on a cheese board.
Welcome to the second-only recipe using a slow cooker on this site! You didn't miss my first one, Creme Brûlée in the Slow Cooker, did you? Because that would be sad.
So, I love this crockpot cranberry sauce for a few reasons. One: using the slow cooker is hands-off Turkey Day. Two: it's so dang easy, your drunk uncle could make it. Three: it has many uses!
I want to see this cranberry butter snuggling up next to your sliced turkey. I also want to see a pretty little pot of it on your Thanksgiving day appetizer cheese board. Make it once, use it twice!
I actually made a double batch of this crockpot cranberry sauce with two bags of cranberries because my neighbor dropped off some plum jelly and I wanted to give her a little mason jar full of love as a thank you.
Sometimes, the Dessert for Two world is lonely because my desserts don't make a ton of leftovers to share with everyone. Every now and then, I make a giant batch dessert recipe, and share with everyone. But most of the time, my mini desserts get eaten right out of the oven by me and mine.
All that to say: while sometimes I wish I had leftover dessert to share, I also don't want to be the reason anyone has to go to the gym.
I'm going to cut that short right there and catch myself before I start to ramble about how much I hate to exercise. We do not talk of such things like 'exercise' as Turkey Day approaches. We actually don't speak of things called 'calories' until well after the New Year. Well, well after.
Step-by-step:
Wash the cranberries and pour them in the slow cooker.
Next, get all fancy and peel all the zest off an orange, and add it to the slow cooker. Peel the orange and add it to the slow cooker, too. No need to chop it; it will break down while it cooks. Toss in a cinnamon stick, too.
Next, add 1 cup of water and 1 ½ cups of maple syrup. The flavor combo of maple, orange, cinnamon and cranberry is mind-blowing.
Stir, and cook on low for 4-6 hours.
When it's done, it will look like this:
Now grab that immersion blender thingie you had in the bottom drawer. (If you don't have one, transfer the contents to a blender.
Wait! Be sure to remove the orange peel and cinnamon stick first. Phew! That was close.
Now we puree it!
Then, drizzle it over sliced turkey, and scoop it up for your cheese tray.
Cranberry butter is a bit tangy, so it goes great with super rich triple-cream cheeses, like Brie and Taleggio. I'm eating it here with Goat Brie, also known as my new love in life. (Find it at Trader Joe's. Wait, don't. Or at least leave some for me!)
We have just a few more savory recipes for our small Thanksgiving, and then it's onto dessert, baby. Sorry I called you baby.
This cranberry butter has so many uses!A small Thanksgiving: Cranberry Butter
Ingredients
Instructions
Nutrition Information:
Yield:
18
Serving Size:
1
Amount Per Serving:
Calories: 93Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 24gFiber: 2gSugar: 19gProtein: 0g
Hannah says
I made this exactly following the instructions and it’s super runny! What should I do to thicken it up to more of a buttery/spread like consistency??
Help! Making this for gifts for family members for Christmas!
Thanks!
Christina Lane says
Hi Hannah,
It sounds like your crockpot has a tighter seal on the top than mine did. I'm sorry this happened to you! Keep it on HIGH with the lid off until it bubbles down to the consistency you like :)
KAREN says
Mine was really runny also. I prepped some unflavored gelatin and added it. It helped a little but not enough to make it a spread. Still very liquid. I will try it again but omit the water all together.
Jennifer says
What about serving it poured over cream cheese? With crackers
Christina Lane says
That sounds AMAZING!
Hafsa Mohsin says
I just made this and its quite good! Next time, I won't add orange peel because I found it made the sauce bitter. Overall, I'll definitely be remaking this every time cranberries are in season
Christina Lane says
Thanks, Hafsa! :) It sounds like the white part of the orange might have been included? I use a peeler to only get the orange part of the skin. Hope this helps :)
Gigi says
In the post you said you made a double batch using two bags of cranberries, but the recipe itself calls for two. Does the recipe still yield two cups/mason jars? Thanks :)
Nancy says
I make apple butter in the crockpot. Never thought about cranberry butter. But I am looking forward to making this.
Clara says
Can this be canned?
Christina Lane says
I haven't tried it, but google canning instructions for cranberries/ acidic foods.
Judy says
Can this be frozen?
Christina Lane says
I don't think so, sorry I wish I knew :(
Ashley says
This has earned a permanent spot on our Thanksgiving table. It’s in the crock pot right now, as I am making it for the second year in a row. I’m even planning on making a second batch to put in jars and gift! And this is coming from someone who has never liked cranberry sauce.
This recipe is a solid home run!
Christina Lane says
Thank you for the glowing review, Ashley! You are too sweet :)
Andy says
Just made this and it is DELICIOUS! I added ginger for a little extra zing. But if you make this you will DEFINITELY want to strain it after you blend it and before you pour it into your jar/container... the cranberry skins make for a weird texture, even if you have a great blender. Strain and you will be fine though!
Barbara J. Ocker says
Loving this stuff! Can't wait to serve this jewel colored butter at our Christmas gathering. Thanks!
Debbie says
Can you use dried cranberries
Christina Lane says
No.