Easy Homemade Cranberry Sauce
This easy homemade cranberry sauce will be the perfect finishing touch to your Thanksgiving meal. So simple and delicious!
Ingredients
- 12 ounces fresh cranberries rinsed
- 1 cup sugar
- 1 cup water
Instructions
Stovetop instructions
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Bring the water and sugar to a boil, and stir to dissolve sugar.
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Add the cranberries, and simmer until most of the cranberries burst, about 10 minutes.
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Store in an airtight container in the refrigerator until you are ready to serve it . (Keeps for about 2 weeks)
Instant Pot instructions
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All cranberries, water and sugar to the inner stainless steel pot, and stir to combine. No need to dissolve anything.
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Put the lid on, lock it and set the pressure valve to sealing.
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Cook on high pressure for two minutes.
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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.)
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Refrigerate to thicken.
Recipe Notes
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.