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–+ servings
Raspberry cranberry sauce crockpot recipe in a white slow cooker, served on top of rice pudding in a glass and silver spoon.

Crockpot Raspberry Cranberry Sauce

Crockpot cranberry raspberry sauce that cooks down thick and glossy, perfect for pouring over cheesecake, rice pudding, ice cream, and other holiday desserts, with optional rum or bourbon.
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Author Kori
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 130 kcal

Ingredients
  

  • 2 cups fresh cranberries rinsed and picked over
  • 1 ½ cups fresh raspberries or thawed frozen raspberries, drained
  • ½ cup orange juice
  • ¼ cup water
  • ½ cup granulated sugar
  • ¼ cup brown sugar (light or dark)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • Optional: 1 to 2 tablespoons dark rum or bourbon (added at the end, to taste)

Instructions
 

  • Add cranberries, raspberries, orange juice, water, granulated sugar, brown sugar, maple syrup, vanilla, and salt to the slow cooker; stir.
    Adding berries, sugars and maple syrup to a white oval slow cooker to make raspberry cranberry sauce crockpot recipe.
  • Cover and cook on low for 2 to 3 hours until the berries burst and the mixture is saucy.
    Placing the lid on the slow cooker to cook the raspberry cranberry sauce crockpot recipe.
  • Mash berries with a potato masher; if you want a completely smooth sauce, strain and return to the slow cooker.
  • Whisk cornstarch and cold water in a small bowl, then stir into the sauce. Cook on high for 15 to 25 minutes until glossy and slightly thickened.
    Adding in a cornstarch slurry to thicken raspberry cranberry sauce crockpot recipe.
  • Turn off the slow cooker, stir in rum or bourbon if using, then let stand 15 to 20 minutes to thicken before serving warm or at room temperature.

Notes

For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
CROCKPOT COOKING TIPS: Every slow cooker heats a little differently, so cooking times can vary. Once you know how your crock pot runs (hotter or cooler), you can adjust as needed. 
TIPS: Keep cooking until the berries burst and the mixture looks loose; it thickens as it cools. Strain for a smooth sauce, and adjust sweetness or thickness at the end as needed.
VARIATIONS: Omit rum or bourbon and use only vanilla for a kid-friendly sauce. Add orange zest or a pinch of cinnamon. Use extra raspberries for sweeter sauce or extra cranberries for more tart flavor.
SERVING SUGGESTIONS: Serve warm or at room temperature over cheesecake, rice pudding, ice cream, pound cake, or brownies, or use as a holiday twist on traditional cranberry sauce alongside turkey or ham.

Nutrition

Calories: 130kcalCarbohydrates: 33gProtein: 1gFat: 0.3gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 77mgPotassium: 112mgFiber: 2gSugar: 27gVitamin A: 53IUVitamin C: 17mgCalcium: 24mgIron: 0.3mg
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