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.
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 tbsp at a time and let it simmer.
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 tbsp 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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.