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Homemade Cranberry Sauce

Beautiful crimson and delightful blend of tart, sweet, and a zesty kick of homemade cranberry sauce is a classic accompaniment to any feasts, especially during the holiday seasons. This homemade cranberry sauce recipe is simple, easy and fast! Let’s learn how to make cranberry sauce with step by step photos and a video for your feasts and meals. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
26 mins
Servings: 20
Calories: 93 kcal
Course: Condiments
Cuisine: European , American

Ingredients

  • 24 oz fresh cranberries (2 bags, each bag is 12 oz)
  • 1 cup water
  • 1 teaspoon lemon zest
  • 2 cups sugar

Instructions

    Cup of Yum
  1. Open 2 bags of fresh cranberries (12 oz each bag) and put them into the bowl. Pick out those damaged and mashed cranberries. 
  2. Pour 6 cups of water into the bowl and wash them. 
  3. Then, drain the fresh cranberries. Repeat steps 2-3 for at least 3 times. 
  4. After that, put the washed fresh cranberries into the instant pot pressure cooker. 
  5. Next, pour 1 cup of water into the instant pot. 
  6. 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. 
  7. When it is done, open the lid. 
  8. 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. 
  9. After, put 2 cups of sugar into the sauce. 
  10. 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

  • I like to use fresh cranberries, I used 2 bags, each bag is 12 oz. Total is 24 oz. Open the bags and pick out those damaged and mashed cranberries. 
  • Then, pour water in the bowl and wash the fresh cranberries. After that, drain them. Repeat these steps 3 times. 
  • After, put the washed cranberries into the instant pot and pour 1 cup of water. Next, put 1 teaspoon of lemon zest. Close the lid and vent. Push the button manual, adjust time for 1 minute at high pressure and natural release pressure. 
  • When the pressure is released, open the lid. Use an eclectic blender or masher to blend or mash the cranberries until it’s smooth. You can mash or blend it to your likeness. Some like it with chunks. 
  • Then, pour 2 cups of sugar and stir it well. Push the button saute for 10-15 minutes until the sauce thickens. The longer you saute it, the thicker the sauce will become. Also, when the sauce cools off, it will be thickened even more. Keep stirring it once a while to prevent burning. However, be careful of stirring, it will splash and it is hot!
  • Pour the sauce into a sterilized glass jar or container. Wait until it completely cools off, put the lid on and refrigerate or freeze them as you prefer. 

Nutrition Information

Calories 93kcal (5%) Carbohydrates 24g (8%) Protein 0.2g (0%) Fat 0.1g (0%) Saturated Fat 0.003g (0%) Polyunsaturated Fat 0.02g Monounsaturated Fat 0.01g 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%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 93

% 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.