Make this super easy Cranberry Sauce in your Instant Pot even when it isn't Thanksgiving. This sweet and tart sauce can be made by using only a handful of ingredients.
Cranberries are red and round-shaped berries that are tart in flavor. But don't get fooled by its magic. When I tried it for the first time, I didn't like the flavor. But over time, I got more intrigued by its flavor and often use it in my recipes.
I often prefer making things at home from scratch. Even though you can get canned Cranberry Sauce easily from the store, better taste comes when you make it at home. And also you can adjust the ingredients as per your taste & flavor.
CRANBERRY SAUCE INGREDIENTS
- CRANBERRIES: For this recipe, you need fresh cranberries and not dried ones. Before making the sauce, rinse the berries and remove stems and discard soft & discolored cranberries.
- SWEETNESS: I usually add sugar in the sauce but adding 1-2 tablespoon of Agave/ Maple/ honey gives a subtle earthiness to the sauce.
- SPICES: Some people also like adding nutmeg, cinnamon, or any other spice to the sauce. You can add these spices to this recipe, but start with a little quantity and adjust as per your taste.
- ORANGE: I like adding some orange juice along with orange zest in the recipe. You can make it without adding oranges too.
- Rinse cranberries and remove stems. Discard any rotten, soft, or wrinkled cranberries.
- Add water, sugar, orange juice, honey, and salt to the Instant Pot. Close the lid & pressure cook at HIGH for 1 minute. Let pressure release naturally for 7 minutes (NPR) and then Quick Release.
- Make the sauce by combining all the ingredients and break the cranberries lightly using a wooden spoon. Add sugar to make the sauce thick. The heat will melt the sugar.
- Serve hot or cold and store in an air-tight container.
COMMONLY ASKED QUESTIONS
How to use leftover Cranberry Sauce?
You can use leftover Cranberry Sauce as a topping over oats, pancakes, toast. It can also be served with your favorite protein for extra flavor. You can also add it to a parfait with yogurt & nuts. If you're looking for different ways to use Cranberry Sauce, CLICK HERE.
How long does Cranberry Sauce last?
You can store leftover Cranberry Sauce in the refrigerator for up to 2 weeks. For longer shelf life, you can store it in the freezer. It will last for 1-2 months.
Difference between Cranberry Sauce & Cranberry Relish?
Cranberry Relish is made by processing fresh & raw ingredients in a food processor and tastes more tart. On the other hand, Cranberry Sauce is cooked with other ingredients until cranberries are soft and tastes much sweeter.
- AIR-FRIED BRUSSEL SPROUTS
- GOCHUJANG HONEY GLAZED CARROTS
- POMEGRANATE RICE PILAF
- PUMPKIN DINNER ROLLS
- SPICED APPLE CIDER
📖 RECIPE CARD
Homemade Cranberry Sauce
- 1 bag Cranberries
- ¾ cup Sugar or as needed
- 2-3 tablespoon Agave Syrup/Maple Syrup/Honey
- ¼ cups Orange Juice freshly squeezed
- 2 tablespoon Orange Zest from one large orange
- pinch of Salt
- RInse cranberries and remove stems. Discard any rotten, wrinkled, or soft cranberries.
- Transfer the rinsed cranberries to the inner pot of the Instant Pot. Add Agave Syrup/Maple Syrup/Honey, salt, orange juice, orange zest, and salt and mix properly.
- Pressure cook with the vent in the sealing position for 1 minute. Let the pressure release naturally for 7 minutes and then Quick Release by turning the vent to the venting position.
- Once the pressure is released, open the lid. Press Saute. Stir the cranberries and break them using a wooden spoon. Add sugar and stir until combined. The heat will melt the sugar and make the cranberry sauce thick.
- Serve hot or cold with your favorite dish. Transfer the leftover sauce to an air-tight container.