Sweet, tart and extremely delicious, this ruby red Cranberry sauce is a jam-like relish made by cooking down cranberries with sugar. With just a handful of ingredients and a super easy Instant Pot or stovetop recipe, it is the perfect addition to any holiday meal!
Cranberries are small, round, seedless berries that grow in shrubs. If you ask me, they are fairly deceiving in their appearance.
The first time I tasted fresh cranberries, I expected them to taste berry like, sweet, juicy, did I say sweet? But, they were super tart and chewy, nothing remotely close to a sweet berry. Needless to day, I wasn't a fan.
Then, I had Cranberry Sauce at a friend's Thanksgiving and absolutely loved it. Since then, I have been making it at home every holiday season 🙂
Ingredients for Homemade Cranberry Sauce
All the ingredients needed to make this tasty Cranberry Relish are easily available at your local grocery store. You will need:
- Fresh Cranberries
- Orange juice or water
- Orange Zest
- Agave Syrup, Maple Syrup or honey
- Sugar
- Salt
Adding Agave Syrup to This Recipe
I have been making homemade cranberry sauce for over a decade now, using fresh cranberries and sugar.
Recently, I started adding Agave syrup during the cooking process. There is a subtle earthiness that Agave syrup adds to the sauce, which contrasts and balances the sharp taste of cranberries.
I also wanted to reduce the use of refined sugar in this recipe. Agave nectar is minimally processed and therefore doesn't spike blood sugar levels as much as sugar. My next experiment would be to try this recipe entirely with agave. I'll keep you posted here!
If you're not a fan of agave, you can always add honey, maple syrup, or regular sugar instead.
How to Make Cranberry Sauce in an Instant Pot
I make Cranberry sauce in my 3qt or 6qt Instant Pot. This recipe can be made in any comparable electric pressure cooker, like Mealthy Multipot.
- Turn On Instant Pot. Pour water (or orange juice) followed by agave syrup (or honey). Pouring water first prevents the syrup from sticking to the bottom and burning.
- Add cranberries and salt. Stir and close lid. Press Manual or pressure cook for 1 minute on Sealing mode.
- Let the pressure release naturally (NPR) for 7 minutes. In Duo models, turn the valve halfway to Venting position and release the pressure slowly. In Ultra models, push down on the pressure release knob in bursts for a slow and controlled release of pressure. This prevents the cranberry sauce from spraying through the pressure valve. Open the lid after the pin drops.
- Turn on Saute mode. Add sugar and stir.
- Saute for 2-4 minutes till the cranberry sauce reaches a jam like consistency. The sauce will continue to thicken as it cools. Cool completely and pour in jars.
Stove Top Recipe for Cranberry Sauce
This cranberry sauce can be made on the stove-top too. Here's how:
- Simply combine all ingredients in a sauce pan on medium high heat with ½ cup water. Cover till everything comes to a boil.
- Reduce heat and simmer for 10-15 minutes, till the berries are cooked.
- Remove lid and cook for another 3-5 minutes till the sauce reaches a jam like consistency. Check the taste and add more sugar if needed. Add 1 tablespoon at a time and let it simmer.
Easy, Tasty & Make-Ahead Recipe
This cranberry recipe is so easy and so delicious, I promise you, you won't buy another can of cranberry sauce again!
It stays good in the refrigerator for a few weeks, so definitely a make-ahead recipe for thanksgiving, or big parties.
Also check out these 10 Vegetarian Thanksgiving Side Dishes, including popular recipes like Jalapeno Cheddar Cornbread, Parmesan Roasted Potatoes, Green Beans Almondine, etc.
What do you Eat With Cranberry Sauce
Cranberry Sauce is typically eaten as a relish, and is served alongside turkey on Thanksgiving. I like to pair it with other poultry dishes made with chicken, duck, or Cornish hen.
Besides that, it pairs beautifully with brie, or goat cheese, and is great to serve on cheese boards, or simply spread on a toast.
I make this crowd-pleasing appetizer, Baked Brie, with cranberry sauce and creamy brie, all wrapped up in a puff pastry sheet. It's always a big hit at my parties.
Can Cranberry Sauce be Frozen
Homemade Cranberry Sauce freezes really well. I store it in any air-tight and freezer safe container, or mason jar, and pop it in the freezer. It stays good for up to 3 months.
When I'm read to use it again, I move it to the refrigerator and let it thaw overnight.
Other Popular Homemade Jam and Relish Recipes on the Blog
More Thankgiving Recipes from my Kitchen
- Baked Brie with Cranberry Sauce
- Spinach Artichoke Dip
- Green Beans Almondine
- Parmesan Roasted Potatoes
- Honey Glazed Carrots
- Cauliflower Mashed Potatoes
Recipe Tips & Notes
- I like to use agave syrup in this recipe. You can also use honey, maple syrup or sugar alternatively.
- I prefer to add water instead of orange juice. But if you prefer a more prominent orange flavor, add orange juice.
- While simmering after pressure cooking, reduce the sauce till it reaches a jam-like consistency, but is still runny. It will continue to thicken as it cools.
- If you prefer a sweeter sauce, add an additional few tablespoons of sugar after tasting. Add 1 tablespoon at a time to prevent it from becoming too sweet.
- This sauce can be made 1 week ahead of serving.
- This recipe has been tested in a 3qt and 6qt Instant Pot. If making this in an 8qt cooker, add 1 cup water. You may have to simmer longer after pressure cooking to reduce the sauce.
- Typically cranberry sauce is served at room temperature. But you can serve it chilled or warm, based on your preference.
- Homemade cranberry sauce can be frozen in any air-tight, freezer safe container. To re-use, thaw it in the refrigerator overnight.
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Cranberry Sauce in Instant Pot
Equipment
Ingredients
- 12 oz. fresh cranberries (10-12 oz bags)
- ¼ cup agave syrup or honey, or maple syrup
- ¼ cup water or orange Juice
- 1 teaspoon Zest of 1 orange optional
- 1 pinch salt
Add After Pressure Cooking
- ½ cup sugar Add 2-4 tablespoon more for extra sweet sauce
Instructions
- Turn On Instant Pot. Pour water (or orange juice) followed by agave syrup (or honey). Pouring water will prevent the syrup from sticking to the bottom and burning.
- Add cranberries and salt. Stir and close lid. Press Manual or pressure cook for 1 minute on Sealing mode.
- Let the pressure release naturally (NPR) for 7 minutes. Turn the valve halfway to Venting position and release all pressure slowly. In Ultra models, push down on the pressure release knob in bursts for a slow and controlled release of pressure. This prevents the cranberry sauce from spraying through the pressure valve. Open lid after the pin drops.
- Turn on Saute mode. Add sugar and stir. Saute for 2-4 minutes till the cranberry sauce reaches a jam like consistency. The sauce will continue to thicken as it cools. Cool completely and pour in jars.
Stove-top Recipe
- Simply combine all ingredients in a sauce pan on medium high heat with ½ cup water. Cover till everything comes to a boil.
- Reduce heat and simmer for 10-15 minutes, till the berries are cooked.
- Remove lid and cook for another 3-5 minutes till the sauce reaches a jam like consistency. Check the taste and add more sugar if needed. Add 1 tablespoon at a time and let it simmer.
Video
Notes
Tips for an Easy & Delicious Cranberry Sauce:
- I like to use agave syrup in this recipe. You can also use honey or maple syrup alternatively.
- I prefer to add water instead of orange juice. But if you prefer a more prominent orange flavor, add orange juice.
- While simmering after pressure cooking, reduce the sauce till it reaches a jam-like consistency, but is still runny. It will continue to thicken as it cools.
- If you prefer a sweeter sauce, add an additional few tablespoons of sugar after tasting. Add 1 tablespoon at a time to prevent it from becoming too sweet.
- This sauce can be made 1 week ahead of serving.
- This recipe has been tested in a 3qt and 6qt Instant Pot. If making this in an 8qt cooker, add 1 cup water. You may have to simmer longer after pressure cooking to reduce the sauce.
- Typically cranberry sauce is served at room temperature. But you can serve it chilled or warm, based on your preference.
- Homemade cranberry sauce can be frozen in any air-tight, freezer safe container. To re-use, thaw it in the refrigerator overnight.
- This recipe turns out great in the pressure cooker as well as stove-top. However, the Instant Pot recipe is more hands-off.
- The total time for this recipe includes the pressure building time, and the time it takes to simmer down the sauce.
Nutrition
This recipe has been updated with new photos, step-by-step instructions, and helpful tips.
Neiha Arora says
I tried this for Thanksgiving this year. It was first time making cranberry sauce insteady of buying -- so easy and SO much better. I did use the OJ and orange zest -- while the initial aroma after releasing pressure was heavy on citrus, I found the taste to be well balanced. Thank you!
Aneesha says
Hi Neiha, I'm so glad you enjoyed it! It's a favorite in my home around Thanksgiving!
Vickie says
Can I substitute the sugar with more agave syrup or does the sugar make it thicken? I try to avoid sugar because it affects my blood sugar. Thank you for your time.
Aneesha says
Hi Vickie, I also struggle to manage my blood sugar and have realized that agave is not the best solution. Try maple syrup instead. By the end of it, any sweetener will cause a spike in blood sugar, so please keep that in mind.
Darlene B says
Use Coconut sugar and half the called for amount of other granular sweeteners. (Liquids like Honey need more tinkering with to work as honey has added liquid in it that has to be accounted for.
I can eat 1/4 of a date and walnut crust, pumpkin pie that uses pumpkin puree (I make my own, but canned works), a small amount of coconut sugar, arrowroot for a little bit of thicken and a can of coconut milk. I use the spices called for on the label of "Libby's" pumpkin puree. They're cinnamon, ginger, nutmeg and I think one other that I can't remember off hand. I have the ginger in place of cloves as I don't like the taste of it. I checked my fasting blood sugar and it was 90. 2 hrs after eating this pie, on an empty stomach and nothing else to eat, it was 113.
Hope this helps someone. Coconut oil and coconut sugar are a diabetic's friend. So is date sugar and dates in general. Now you still can't eat really large amounts of any of these sugars, but since it only takes 1/2 of the amount of called for sugars and they are natural sugars, minimally processed, I call it a win for me and my ability to diet control my diabetes.
Susan DONALDSON says
I love this recipe...cant wait to try it...just wondering if l can make it two weeks before Christmas and keep in the fridge until ready to eat...and l was wondering if you can use lemon juice and skin shavings from the lemon....thank you susan
aneeshasg says
Hi Susan, thank you so much! And yes, you can make it 2 weeks ahead of time and refrigerate it. I always make it a week before thanksgiving, and continue to enjoy it for a week or two after. You can definitely add lemon juice, but be careful with the quantity. Cranberries are already very tart, if you add too much lemon juice, you'll have to add a lot of sugar to make it taste right. Hope this helps! Let me know how you like it!
Connie says
I have 6 quart IP - can I double this recipe so I can use the 6 quart IP instead of 3 quart? Would time change?
aneeshasg says
Hi Connie, You can cook the same quantity or double the recipe- both will work in the 6 qt. Pressure cooking time will remain the same. Your saute time will reduce in the end, since liquids evaporate faster in a 6qt vs a 3qt (larger surface area). The only change I would suggest is to increase the water quantity to 1/2 cup for a 6qt. Hope you enjoy it!
aneeshasg says
Absolutely! You can switch the agave with the orange juice. If you like to enhance the orange flavor, adding some orange zest will add a beautiful orange smell and flavor too. You may have to check the sugar, since orange juice may not be as sweet as the agave. You may have to adjust it to your preferred sweetness!
Tracey says
Could I use orange juice in place of the water as I always do it on stovetop just with orange juice as we enjoy the orange flavour. Just wondering if in IP, it may try to stick if strictly OJ