Slow Cooker Cranberry Sauce Recipe

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Slow Cooker Cranberry Sauce
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  1. Combine the cranberries, sugar and water in the slow cooker. Cover and cook on HIGH for 2 to 2.5 hours; the cranberries will have popped open.
  2. Stir the zest into the hot sauce. Turn off the cooker, remove the lid, and let cool in the crock to room temperature (it will be very liquidy at first, don't worry!).
  3. When cooled (it will be thick and yummy now) store covered in the refrigerator for up to 3 weeks.
  4. Serve chilled or at room temperature.
  5. * If you use frozen cranberries, add 30 to 45 minutes cooking time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 167.3 Kcal (700 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 3.39mg 0%
Potassium 94.1mg 2%
Total Carbs 43.2g 14%
Sugars 33.8g 135%
Dietary Fiber 5.5g 22%
Vitamin C 14.3mg 24%
Calcium 12.1mg 1%
Amount Per 100 g
Calories 98.63 Kcal (413 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2mg 0%
Potassium 55.48mg 2%
Total Carbs 25.47g 14%
Sugars 19.93g 135%
Dietary Fiber 3.24g 22%
Vitamin C 8.4mg 24%
Calcium 7.1mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
  • 4

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • good source of fiber

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