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Homemade Cranberry Sauce - Instant Pot, Stove Top

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. 
Course Breakfast/Brunch, Condiment, Main Course, Side Dish
Cuisine American
Keyword cranberry sauce, instant pot cranberry sauce
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 16 ounces
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR CRANBERRY SAUCE

  • 12 ounces fresh or frozen cranberries, reserve 1/2 cup cranberries for later
  • 1/2– 3/4 cup granulated sugar or preferred sweetener; 1/2 cup for tart sauce, 3/4 for sweet
  • 1 orange, zest and juice (about 2 teaspoons zest, 3/4 cup orange juice)
  • 1/4 cup water

Instructions

INSTANT POT CRANBERRY SAUCE

  • You will need INSTANT POT 
    Reserve 1/2 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, vent sealed. Turn ON MANUAL / PRESSURE COOK (high), for 1 minute. Turn OFF “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 1/2 cup of cranberries. Give mixture a good stir.
  • Turn ON SAUTE (normal), simmer for 3-5 minutes, or until desired consistency, stir 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.

STOVE TOP CRANBERRY SAUCE

  • Reserve 1/2 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 1/2 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 BEST HOMEMADE CRANBERRY SAUCE
  2. FAQ ABOUT HOMEMADE CRANBERRY SAUCE