Crock Pot Cranberry Sauce

Jessica S


A very easy no fuss cranberry sauce. The tangerine juice/zest really makes a difference here. Can make many days ahead and keep in fridge.


★★★★★ 1 vote

Makes ~ 5 cups
5 Min
3 Hr
Slow Cooker Crock Pot


  • 2- 12 oz
    bags fresh cranberries
  • 2 c
  • 1 1/3 c
  • 1/4 c
    tangerine juice* (juice of 1 tangerine)
  • ·
    zest of 1 tangerine
  • 1/2 tsp
    cinnamon, ground
  • 1/8 tsp
    cloves, ground

How to Make Crock Pot Cranberry Sauce


  1. In a crock pot (at least 2.5qt size), add cranberries, sugar, spices, and pour water and tangerine juice over top. Reserve the tangerine zest for later (wrap in plastic wrap to keep from drying out). Give a good stir.(Cranberries will float to top.)
  2. Put lid on and set on high for 3 hours. Give a quick stir every 1/2 hour to hour. After three hours, turn off, remove lid, and add the zest. Stir well. It will still seem very loose/too much liquid (do not worry). Let sit with lid removed until room temperature. It will thicken and become jelly-like as it cools.
  3. Serve immediately or refrigerate for up to 3 weeks.

    *Tip: zest the tangerine before cutting open for juice.

Printable Recipe Card

About Crock Pot Cranberry Sauce

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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