Homemade Cranberry Sauce
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
16 mins
-
Total Time
26 mins
-
Servings
20
-
Calories
93 kcal
-
Course
Condiments
Homemade Cranberry Sauce
Description
Homemade Cranberry Sauce starts with fresh cranberries thoroughly washed several times to remove impurities. Cooking the cranberries in an instant pot with water and lemon zest softens the berries and infuses subtle citrus notes. After pressure cooking and natural release, blending or mashing the cranberries creates a base with desired smoothness or texture. Adding sugar and sautéing the mixture thickens the sauce and balances tartness.
The sauce has a rich, glossy appearance and a harmonious tart-sweet flavor profile, enhanced by the choice of lemon or orange zest. The cooking process ensures the cranberries break down sufficiently while retaining characteristic berry tones. The prolonged sauté step allows customization of thickness, with the sauce firming further upon cooling.
Cranberry sauce like this pairs well with roasted poultry or pork, offering a bright counterpoint to savory dishes at holiday dinners or everyday meals. Stored in sterilized glass jars, the sauce can be refrigerated or frozen for future use, preserving freshness and flavor.
Careful washing and selecting of cranberries ensure quality and flavor. The thickness can be adjusted by sautéing longer or shorter based on preference. Handling the hot sauce with caution is advised as it may splash during stirring.
Ingredients
- 24 oz cranberries 2 bags, each bag is 12 oz, fresh
- 1 cup water
- 1 teaspoon lemon zest
- 2 cups sugar
Instructions
- Open 2 bags of fresh cranberries (12 oz each bag) and put them into the bowl. Pick out those damaged and mashed cranberries.
- Pour 6 cups of water into the bowl and wash them.
- Then, drain the fresh cranberries. Repeat steps 2-3 for at least 3 times.
- After that, put the washed fresh cranberries into the instant pot pressure cooker.
- Next, pour 1 cup of water into the instant pot.
- Put 1 teaspoon of lemon zest. ( You can use orange zest.) Close the lid and vent, push the manual button, adjust time for 1 minute at high pressure and naturally release pressure.
- When it is done, open the lid.
- Use an electric blender to blend the cooked cranberries or use a masher to mash it until it is smooth or with little chunks. Some like to have more chunks and mash or blend it a little bit.
- After, put 2 cups of sugar into the sauce.
- Push the button sauté for 10-15 minutes. Keep stirring to prevent burning. Also, be careful it will splash and it is hot! Stir until you like the thickness of the sauce. When it cools off, it will thicken even more. (I did around 15 minutes and it’s like a jam/paste after cooling off.)
Notes
- Repeat washing cranberries multiple times to clean thoroughly before cooking.
- Adjust texture by blending or mashing cranberries to smooth or chunky according to preference.
- Sauté the cranberry mixture for 10-15 minutes, stirring frequently to prevent burning and achieve desired thickness.
- Cool sauce completely before storing in sterilized jars; refrigerate or freeze to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 24g | 8% |
| Protein | 0.2g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
