Cranberry Sauce
By :Amy Jacky
Print Recipe
Tangy-sweet homemade cranberry sauce is great as a jam-like spread, topping for desserts, filling for pastries, glaze for meat, or extra flavor for yogurt/smoothie
Votes: 9
Rating: 5
Rate this recipe!
Course Side Dish
Cuisine American
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 15 minutes
Servings
2 servings
Ingredients
  • 12 ounces cranberries
  • 2 1/2 teaspoons orange zest
  • 1/4 cup orange juice freshly squeezed
  • 2 tablespoons maple syrup or honey, optional
  • pinch salt
  • 1/2 - 1 cup white sugar Use 40% - 70% of the total cranberries weight
Course Side Dish
Cuisine American
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 15 minutes
Servings
2 servings
Ingredients
  • 12 ounces cranberries
  • 2 1/2 teaspoons orange zest
  • 1/4 cup orange juice freshly squeezed
  • 2 tablespoons maple syrup or honey, optional
  • pinch salt
  • 1/2 - 1 cup white sugar Use 40% - 70% of the total cranberries weight
Votes: 9
Rating: 5
Rate this recipe!
Instructions
  1. Remove the cranberry stems. Rinse cranberries under cold running water. Discard the soft, discolored and wrinkly ones.
  2. Combine maple syrup and orange juice and pour into the Instant Pot. Add orange zest and place 10 ounces of the cranberries into the Instant Pot. Reserve the other 2 ounces of cranberries.
  3. Close lid and pressure cook on Manual at High Pressure for 1 minute followed by 7 minutes of Natural Release. Open lid carefully.
  4. Click cancel and then the Sauté button. Stir and break the cranberries with a wooden spoon. Add in the remaining cranberries and 0.5 cup of white sugar.
  5. Stir and the heat will instantly melt the sugar to form a thick cranberry sauce. Add a pinch of salt. Taste and add more sugar if desired.
  6. Serve cold or warm with your favorite dish. Enjoy!
Recipe Notes

Doubling This Recipe: Do not fill more than half way full as cranberry sauce can be foamy. Always use Natural Release method for this recipe.
White Sugar Substitution: Sweeteners such as maple syrup or honey
Consistency: Add water on medium heat to adjust the cranberry sauce's thickness

9 replies
  1. TarlsQtr
    TarlsQtr says:

    Wow. Five stars does not do it justice. After I poured the warm sauce into tupperware, I found myself sticking my finger into the IP bowl to get the rest and lick my finger. It’s to taste, of course, but I found 3/4 c of sugar to be perfect.

  2. catsyag
    catsyag says:

    I love the recipe-super easy to make. For paleo friendly i used coconut sugar instead of regular. Tip-mine tasted a little too “orangy” so i will add less zest and juice next time (for 12 oz fresh cranberries). Thanks!

  3. Breseau
    Breseau says:

    Looks and first taste is great. While it was fun to make in IP… shorter cook time on stovetop… tastes same. Would make again!

  4. Lanesa10
    Lanesa10 says:

    I was crazy enough to make this for the first time on Thanksgiving for a crowd of 20! This recipie was so quick and easy and turned out great! This is my new go to!

  5. FrankandApril
    FrankandApril says:

    3/4 cup augar was perfect. I liked the full amount of fresh orange zest. Next time I will just cook all the berries together unless I’m making this for the pulled turkey recipe.

  6. Apjlytham
    Apjlytham says:

    Madle this for the first time for Christmas. It was super easy and quick, i added a little cointreau to make it special for the Holidays i don’t think ibwill buy canned ever agai n.

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