Best Ever Cranberry Sauce Recipe

Cranberry Sauce-A quintennial staple in holiday dinner menu. This simple and delightful seasonal recipe requires very few ingredients. Ginger and orange peel add a bit of zest and uniqueness to the sweet and tart notes of the Cranberry sauce! This bright crimson sauce jazzes up holiday feast with beautiful color and heavenly taste.

Most fruits and vegetables are available year-round but somehow not cranberries. They make their appearance only through fall / winter months. This recipe is great way to preserve them for use throughout the year. It also adds a gorgeous color and flavor to every bite. I hope you give this super easy recipe a try this holiday season!

Cranberries are antioxidant-rich, healthy berries. Cranberries are excellent source of vitamin C and dietary fiber, You will want to include them regularly on your Whole Food Plant Based Menu Planning. Store brought dried cranberries are often loaded with sugar and preservatives so be watchful. Same goes for ready made cranberry sauce. It’s always good to make these easy recipes at home as much as you can.

To make your next dinner party look fancy, serve it as charcuterie style board along with crackers, other cheese and vegetables. Your guests will be impressed ! You can always top it on the toast, salad or simply eat a spoonful out of the jar Towards end of the cranberry season, I make this sauce in bulk and freeze it for use throughout the year. No need to buy from outside. The sauce freezes well and tastes superb when thawed.

This particular cranberry sauce recipe is fool-proof. I have made it numerous times. Once cranberries start making their appearance in the store, I keep making this sauce. Kids love scooping it out of jar. Freshly made sauce always tastes the best but preserved one gets added flavors of orange juice, orange peel and bits and pieces of ginger.

And it’s super easy to make. All you need is about 15 minutes of time to make this yummy goodness. I have also included instructions to make it in InstantPot. It is practically a dump and go recipe in InstantPot and you can do Pot in Pot also. During frantic holiday meal preparation, things can’t get easier than that , can they? 🙂

Ingredients:
1 bag (12 oz) fresh cranberries, rinsed and drained
¾ cup brown raw sugar or stevia
½ cup orange juice
½ cup water
pinch of salt
1 inch ginger root cut into tiny pieces
1 orange peel chopped into bite size pieces

Stove-Top Method to Make Cranberry Sauce:
Combine sugar (or stevia), orange juice, and water in a large saucepan over medium heat. Let the sugar dissolve completely.
Add cranberries, ginger pieces and orange peel and salt. Bring it to a simmer over medium heat, stirring frequently.
Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped. Using the wooden spatula mash the cooked cranberries a few times so they form a jelly like texture. Let cool completely for least 30 minutes. Cover and refrigerate until ready to use. Can be stored in freezer for extended periods of time.

Instant Pot Method to make Cranberry Sauce:
Combine all ingredients including water and basically dump them in InstantPot. Stir well.
Close the lid. Choose Manual at High Pressure for 1 minute. After it beeps when done, allow for NPR- Natural Pressure Release. Open lid carefully.
Click cancel and then press the Sauté button. Stir and break the cranberries with a wooden spoon. Stir well till you get thick cranberry sauce. Remove the main insert after done. The sauce will thicken a bit more after it’s cooled off. Let cool completely for least 30 minutes. Cover and refrigerate until ready to use. Can be stored in freezer for extended periods of time. 

Thanksgiving is almost here and I am sure everyone is looking around for delicious and crowd pleaser recipes to impress your guests. If you haven’t already, do check out some off beat / Vegan and low carb recipes we have to make your Thanksgiving and Holiday season an unforgettable event. All these recipes are Whole Food Plant Based and easy to make and tried and tested in our kitchen.

Whole Roasted Cauliflower/ Tandoori Gobhi
and
Classic Crispy Brussels Sprouts
and
Delicious Golden Hued Turmeric Lemon Basmati Rice
And
Glutenfree, Vegan Carrot Almond Pudding
 

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5 from 5 votes

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Best Ever Cranberry Sauce Recipe

Course Side Dish

Cuisine American

Keyword Cranberry Sauce, Holiday Party, Thanksgiving

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 8

Author Prajakta @ ProfusionCurry

Ingredients

• 1 bag 12 oz fresh cranberries, rinsed and drained
• ¾ cup brown raw sugar or stevia
• ½ cup orange juice
• ½ cup water
• pinch of salt
• 1 inch ginger root cut into tiny pieces
• 1 orange peel chopped into bite size pieces

Instructions

Stove Top Method to make Cranberry Sauce

1. Combine sugar (or stevia), orange juice, and water in a large saucepan over medium heat. Let the sugar dissolve completely.
2. Add cranberries, ginger pieces and orange peel and salt. Bring it to a simmer over medium heat, stirring frequently.
3. Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped.

4. Let cool completely for least 30 minutes. Cover and refrigerate until ready to use. Can be stored in freezer for extended periods of time.

Instant Pot Method to Make Cranberry Sauce

1. Combine all ingredients including water and basically dump them in InstantPot. Stir well.
2. Close the lid. Choose Manual at High Pressure for 1 minute. After it beeps when done, allow for NPR- Natural Presuure Release. Open lid carefully.
3. Click cancel and then the Sauté button. Stir and break the cranberries with a wooden spoon. Stir well til you get thick cranberry sauce. Remove the main insert after done. The sauce will thicken a bit more after it's cooled off.

4.  Let cool completely for least 30 minutes. Cover and refrigerate until ready to use. Can be stored in freezer for extended periods of time.

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