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Slow Cooker Raspberry Sauce Recipe

I came up with this recipe when I was creating the Cranberry Cream Cheese Quesadillas. My husband isn’t a fan of cranberries or any form that they come in. I also know that cranberries seem to be in the love/hate category for most people so I thought it would be good to come up with an alternative solution for those that didn’t like cranberries. Then it turns out that it became the PERFECT sauce for my Rice Krispies Treat Challenge recipe as well. Score.

It is much like a cranberry sauce but with raspberries. It is a perfect substitute for many recipes that call for cranberry sauce. It is easy to make but yes, it is a tad heavy on the sugar. :)


Tricia @ onceamonthmeals.com


  • 24 ounces raspberries, frozen
  • o.50 cups orange juice
  • 0.50 cups sugar
  • 1 teaspoon cinnamon


In a smaller bowl in the slow cooker (or a small slow cooker) add all ingredients. Cook on low for 3 hours. Turn off slow cooker, remove lid and let sit for 30 minutes. Mix and break up raspberries. Chill.

Freezing Directions:

Place in a plastic container or zippered freezer bag and freeze. To serve: Thaw. Reheat to desired serving temperature.

Yields: 2.5 cups

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3 Responses to “Slow Cooker Raspberry Sauce Recipe”

  1. Lindsey says:

    I made a similar recipe–only on my stove–with rasberries AND cranberries–for thanksgiving. They were a HUGE hit and so yummy!

  2. Kim says:

    Could you use this as a marinade for chicken? I’d like to cook it, and then put in freezer bag with uncooked chicken.

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