This easy homemade cranberry sauce will be the perfect finishing touch to your Thanksgiving meal. So simple and delicious!
Bring the water and sugar to a boil, and stir to dissolve sugar.
Add the cranberries, and simmer until most of the cranberries burst, about 10 minutes.
Store in an airtight container in the refrigerator until you are ready to serve it . (Keeps for about 2 weeks)
All cranberries, water and sugar to the inner stainless steel pot, and stir to combine. No need to dissolve anything.
Put the lid on, lock it and set the pressure valve to sealing.
Cook on high pressure for two minutes.
Let it naturally release for about ten to twelve minutes, and quick release the rest by rotating the pressure valve release. (Optional: place a dish towel over the steam vent when releasing to catch any potential cranberry splatter.)
Refrigerate to thicken.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
We always make this at least the night before (or a few days in advance) to make sure it has time to cool and thicken. One less think to think about on Thanksgiving Day!
You can use a potato masher or even a wooden spoon to break down the whole cranberries a little more, if you prefer.