What’s the best thing about this delicious homemade sweet and tart cranberry sauce? The fact that it’s effortlessly easy and absolutely perfect! You’re going to want to have this bright, tangy and sweet sauce on your dinner table this holiday season.
You only need three things to make this sauce:
- apple juice (or another type of juice/water)
- sugar/sweetener of your choice
I know a lot of people use orange juice in their cranberry sauce but I’ve always been pro-apple juice when it comes to cranberry sauce. Cranberries are tart and apple juice adds a fruity sweetness to the jam plus it allows me to get away with using a bit less sugar. That said you can use orange juice or water if you’d like.
You guys. Promise me you won’t buy cranberry sauce this year.
My instant pot cranberry sauce is honestly easier to make than opening up a can of store bought sauce. Seriously. Dumping cranberries into a pot = much easier than finding a can opener and you know, using it to open a can of sauce…
Plus, homemade is always best. Unless you’re like my younger brother and prefer the “ridges” that come from a can of jellied cranberry sauce… in which case, I don’t think we can be friends (unless we’re related) so maybe stop reading my blog lol. And yes, Rishi if you’re reading this I will have a can of sauce just for you and I will also be annoyed about it come Turkey day.
Back to my homemade cranberry sauce. No need to stand by the stove waiting for cranberries to pop – instead, dump them into your pressure cooker and sit down on the couch with your feet up. Put on a Christmas movie (thank you Netflix) and chill.
You can make the sauce right now which means one less thing to make during the actual holiday.
This is one thing you can make pretty well in advance. I feel like cranberry sauce always tastes better after a few days anyway – the tartness mellows out a bit and it gets nice and jammy after chilling in the fridge. Homemade cranberry sauce will last in the fridge for like 10 days and in the freezer for a few months. So make this for Thanksgiving and save leftovers (if there are any) for Christmas! Or just make a double batch and freeze half.
This instant pot cranberry sauce is so easy to make! You need three things and the jam basically cooks itself!
- 1 pound fresh cranberries
- ½ cup apple juice
- ¾ – 1 cup sugar (or maple syrup/honey/sweetener of choice), adjust to taste
Optional additions (I prefer to leave mine plain):
- Orange or lemon zest
- Vanilla extract
- Pinch of cinnamon or nutmeg or cardamom
- Rinse cranberries and set ½ cup cranberries aside for now (if you prefer to see some texture/whole berries in the sauce, otherwise add all of the cranberries).
- Add the cranberries to the pressure cooker along with the apple juice. Cook for 1 minute at high pressure.
- Naturally release pressure for 10 minutes.
- Press the sauté button and mash the cranberries with a spoon if needed. Then add the sweetener and the remaining ½ cup of cranberries if you reserved them and mix well for 2-3 minutes.
- Turn off the sauté button and allow the sauce to sit in the pot to cool down (this will also cook the additional cranberries a bit).
- Taste and add more sugar if needed.
- Once the sauce is cool, keep it in an airtight container in the fridge for a week or in the freezer for a couple months.