Combine all ingredients in a 2-quart slow cooker. Cover and cook on high-heat setting for 2 1/2 hours. Use a potato masher to coarsely crush the cranberries. Transfer to a medium bowl; cool. Serve at room temperature or cover and chill up to 3 days. If chilled, let stand at room temperature for 1 hour before serving.
If you don't have a 2-quart slow cooker, combine ingredients in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until thickened (no need to crush). Transfer to a bowl and let cool or chill.