Start by rinsing your cranberries thoroughly in a colander, removing any stems or bruised berries that do not look fresh. Once they are cleaned, place them directly into the basin of your slow cooker.
Add the sugar, orange juice, water, orange zest, cinnamon stick, and ground cloves to the slow cooker with the berries. Use a large spoon to stir everything together until the sugar is somewhat distributed among the liquid and fruit.
Cover the slow cooker with its lid and set it to cook on high for about 3 hours, or on low for 6 hours. You will know it is getting close when you start to hear the cranberries popping and the kitchen begins to smell like a holiday dream.
Once the time is up and the berries have burst, turn off the heat. Stir in the alcohol-free vanilla extract. If you like a smoother sauce, you can use the back of a spoon or a potato masher to crush some of the remaining whole berries to your desired consistency.
The sauce will look a bit thin while it is hot, but do not worry. Remove the cinnamon stick and let the sauce cool completely at room temperature or in the refrigerator. As it cools, the natural pectins in the cranberries will set, creating a beautiful, thick texture.
