Crockpot Cranberry Raspberry Sauce

Crockpot cranberry raspberry sauce is the easiest way to bring a burst of sweet-tart holiday flavor to everything from cheesecake to my Grandmother's rice pudding. This homemade sauce recipe slowly simmers into a thick, glossy raspberry sauce with fresh cranberries, fresh raspberries, orange juice, maple syrup, and a hint of brown sugar - turning simple berries into something truly magical for Thanksgiving, Christmas, or any dessert that needs a fruity finishing touch.

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The backstory.

My Grandmother always made a simple raspberry sauce to spoon over her Christmas Eve rice pudding, and it was everyone's favorite part of the dessert. Over time, I started creating my own version - this cranberry raspberry combination with orange juice, maple syrup, and a touch of vanilla. It keeps the spirit of her original sauce but adds a brighter, deeper, more festive flavor that feels perfect for the holidays.

It's a must make.

When you want crockpot cranberry raspberry sauce that's cozy, nostalgic, and incredibly versatile, this is the one to bookmark.

• Easy prep. Just a few minutes of prep time and the slow cooker handles the rest.
• Better than store-bought. Homemade cranberry sauce tastes fresher and more vibrant than anything in a can.
• Holiday-ready flavor. Cranberries, raspberries, maple syrup, and vanilla turn into a stunning sauce that feels like traditional cranberry sauce with a twist.
• Works for sweet or savory. You can spoon it over rice pudding, cheesecake, and ice cream - or serve it over turkey and pork for a festive touch.
• Foolproof texture. The berries cook down into a luscious base that thickens perfectly as it cools.

Let's talk flavor and texture.

This cran raspberry sauce is bright, fruity, and just the right mix of tart and sweet. The cranberries bring a bold pop, the raspberries melt into a velvety texture, and the blend of granulated sugar, brown sugar, and maple syrup gives it depth. Once thickened, it becomes glossy and spoonable - perfect for drizzling, dolloping, or pouring generously over cake, sweet potato dishes, or anything that needs a festive boost.

What you'll need.

Here's what goes into this slow cooker sauce recipe and why each ingredient matters.

• Fresh cranberries: These cook down into the tart foundation of the sauce.
• Fresh raspberries: They soften beautifully and add natural sweetness and a deep berry flavor.
• Orange juice: Brightens the sauce and balances the berries.
• Water: Helps everything simmer evenly.
• Granulated sugar: Provides classic sweetness and helps the berries break down.
• Brown sugar: Adds a warm, caramel-like note that rounds out the flavor.
• Maple syrup: A little maple gives depth and a holiday feel.
• Vanilla extract: Softens the tart edges and adds warmth.
• Fine sea salt: Enhances all the berry flavors.
• Cornstarch + cold water: Thickens the sauce until glossy.
• Optional dark rum or bourbon: Adds richness at the end without cooking off.

For exact ingredient quantities, please see the recipe card below!

How to make cran raspberry sauce in a crockpot.

Here's an overview on how to make this recipe, see the recipe card for full details. Enjoy!

1. Add cranberries, raspberries, orange juice, water, granulated sugar, brown sugar, maple syrup, vanilla, and salt to the crock pot and stir.
2. Cover and cook on low for 2 to 3 hours until the berries burst and the mixture becomes saucy.
3. Mash the berries with a potato masher to your desired consistency; strain if you prefer a silky sauce.
4. Whisk cornstarch and cold water together, then stir into the sauce. Cook on high for 15 to 25 minutes until glossy and slightly thickened.
5. Turn off the slow cooker, stir in dark rum or bourbon if using, and let the sauce rest for 15 to 20 minutes so it thickens as it cools to room temperature.

Customize it your own way.

This crockpot cranberry raspberry sauce welcomes creativity, whether you want it sweeter, tarter, or extra festive.

• Add extra raspberries for a sweeter berry-forward sauce.
• Stir in orange zest for a pop of citrus.
• Swap in honey for extra floral sweetness.
• Add a cinnamon stick to make it indulgent and warm.
• Use more cranberries for a sharper, more traditional cranberry flavor.

How to serve it.

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This sauce shines on holiday tables and dessert plates, adding color and flavor to anything it touches.

• Spoon warm over cheesecake for a gorgeous glossy finish.
• Drizzle over my Grandmother's rice pudding for the ultimate nostalgic dessert.
• Pour over ice cream or pound cake for an easy holiday treat.
• Serve alongside turkey or pork as a festive alternative to traditional cranberry sauce.
• Layer into parfaits or swirl into cookie batter for a seasonal twist.

Kori's tips.

• Let it cook until the berries fully burst - this ensures the best texture and flavor.
• Strain the sauce if you prefer it smooth; leaving it chunky gives it that homemade cranberry feel.
• Make it ahead: the flavors deepen after chilling, and it reheats beautifully.
• If it's too thick after cooling, stir in a splash of orange juice to loosen it.
• Taste at the end before serving; you can easily add more sugar for sweetness or more cranberries next time for tartness.

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