Best Ever Cranberry Sauce Recipe

4.88 from 16 votes

Best Ever Cranberry Sauce Recipe

Cranberry Sauce is easy and delightful dish spiced with ginger and orange peel. Homemade cranberry sauce is perfect side dish for holiday celebrations and Thanksgiving and Christmas Dinner.

Prep Time5

Cook Time10

Total Time15

Course: Side Dishes

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 93kcal

Author: Prajakta Sukhatme

Cost: $5

Ingredients

1 (12oz) bag fresh cranberries rinsed and drained
¾ cup brown raw sugar or stevia
½ cup orange juice
½ cup water
1 inch ginger root cut into tiny pieces

Optional Ingredients

2 Tablespoons orange peel chopped into bite size pieces or 1 Tablespoon Orange Zest
pinch of salt
1 stick cinnamon stick

Instructions

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 and salt. Bring it to a simmer over medium heat, stirring frequently.
Add orange peel or orange zest. Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped.
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 add 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 Presure Release. Open lid carefully.
Click cancel and then 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. Enjoy !

Notes

You can serve cranberry sauce on charcuterie board along with crackers, other cheese and vegetables. It can also be used as a spread 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. That way, I don't need to buy it from outside. The sauce freezes well and tastes superb when thawed. I prefer to freeze it in freezer safe mason jars.

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