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Homemade Cranberry Sauce


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Homemade Cranberry Sauce

Course: Side Dish
Cuisine: American
Servings: 16 servings
Calories: 90kcal
Author: Gluten Free & More


  • 12 ounces whole cranberries (fresh or frozen and thawed)
  • 2 oranges , juiced (½ cup juice)
  • ½ cup water
  • ½ cup brown sugar
  • ½ cup white sugar
  • ½ teaspoon gluten-free vanilla extract (optional)
  • ¼ teaspoon ground cinnamon


  • Use a 2-quart slow cooker or place a heavy oven-safe dish into your large slow cooker insert to create a smaller cooking vessel.
  • Rinse the cranberries and put them into your slow cooker. Add the orange juice and water. Add the sugars, vanilla (if using), and cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float and you’ll wonder how on earth it could possibly turn into cranberry sauce. It will. I promise.
  • Cover and cook on high. It will take about 3 hours. Stir every hour or so. When the skin from the cranberries has softened, the cranberries will “pop” when pushed with a spoon up against the side of the crock. It wasn’t until about 2 hours in that my cranberries were soft enough to do this. Smoosh all of the cranberries. Stir well.
  • Now take the lid off of your cooker and heat on high for 30 to 45 minutes to allow the steam to escape. Serve warm or at room temperature.


Nutrition Facts
Homemade Cranberry Sauce
Amount Per Serving
Calories 90
% Daily Value*
Sodium 8mg0%
Potassium 44mg1%
Carbohydrates 23g8%
Sugar 22g24%
Vitamin A 45IU1%
Vitamin C 9.2mg11%
Calcium 13mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cranberries Dairy Free Magazine Slow Cooker
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