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–+ servings

Homemade Cranberry Sauce

Jyoti Behrani
Homemade Cranberry Sauce is easy to make and so much better than store bought ones! This cranberry sauce is flavorful, sweet, tart, and makes a perfect accompaniment to your holiday meals. 
5 from 8 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast/Brunch, Condiment
Cuisine American
Servings 16 ounces

Ingredients
  

INGREDIENTS FOR CRANBERRY SAUCE

  • 12 ounces fresh or frozen cranberries, reserve ½ cup cranberries for later
  • ½– ¾ cup granulated sugar or preferred sweetener; ½ cup for tart sauce, ¾ for sweet
  • 1 orange, zest and juice (about 2 teaspoons zest, ¾ cup orange juice)
  • ¼ cup water

Instructions
 

INSTANT POT CRANBERRY SAUCE

  • You will need INSTANT POT 
    Reserve ½ cup of cranberries to be used at the end, to add some texture to the sauce.
  • Add all the ingredients to the inner pot – cranberries, water, orange juice, and sugar. Mix all the ingredients for 1-2 minutes, or until everything is well combined.
    Note: This is important, make sure you mix the ingredients thoroughly to prevent any burnt bottom.
  • Close the lid, and vent is sealed. Turn ON MANUAL / PRESSURE COOK (high), for 1 minute. Turn OFF the “KEEP WARM” setting.
    Note: Pressure cook time only “ONE” minute.
  • Natural pressure release for 10 minutes, and then release the remaining pressure manually.
  • Open the lid. Add reserved ½ cup of cranberries. Give the mixture a good stir.
  • Turn ON SAUTE (normal), simmer for 3-5 minutes, or until desired consistency, stirring frequently.
    Note: As the sauce thickens, it starts to stick to the bottom of the pot. To avoid any burnt bottom, make sure you stir frequently.
  • Turn OFF SAUTE. Enjoy homemade cranberry sauce!
  • This recipe yields around 16 ounces of cranberry sauce. Stays fresh for up to a week in the refrigerator.

STOVETOP CRANBERRY SAUCE

  • Reserve ½ cup of cranberries to be used at the end, to add some texture to the sauce.
  • Add all the ingredients into a pot – cranberries, water, orange juice, and sugar. Toss all ingredients to combine well.
  • Bring the mixture to a boil, reduce heat, and simmer. Stirring occasionally, until the cranberries burst, and the sauce thickens about 10-15 minutes.
  • Add reserved ½ cup of cranberries and simmer for 3-5 minutes.
    Note: As the sauce thickens, it starts to stick to the bottom of the pot. To avoid any burnt bottom, make sure you stir frequently.
  • Turn OFF HEAT. Enjoy homemade cranberry sauce!
  • This recipe yields around 16 ounces of cranberry sauce. Stays fresh for up to a week in the refrigerator.

Video

Notes

Please refer to the post for the following:
  1. Tips For The Best Homemade Cranberry Sauce
  2. Frequently Asked Questions

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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