- 12 ounce bag of fresh cranberries, rinsed
- 1/2 cup honey or maple syrup
- 1/2 cup orange juice
- 1 tsp ginger paste or 1/2 tsp ground ginger (optional)
- zest of 1 medium orange
- 1/4 cup water* (only if using Instant Pot)
- In medium pot over high heat, add cranberries, honey or maple syrup, orange juice and ginger; stir until combined and allow mixture to come to a boil. Reduce heat to medium and simmer for about 10 minutes, stirring occasionally. The cranberries will start to burst a bit and mixture will thicken.
- Mash cranberries with fork or back of spoon until desired consistency. Stir in orange zest and remove frome heat.
- Taste test here to make sure it’s to your liking. Remember, this cranberry sauce is naturally sweetened and meant to be tart. If you need a little more sweetness, stir in a 1-2 tablespoons of granulated sugar as needed.
- Mixture will thicken upon standing.
Instant Pot Pressure Cooker
- Add cranberries, honey or maple syrup, orange juice, water and ginger to pot; stir until combined then close and lock lid, setting valve to sealing position.
- Hit Manual on Instant Pot and cook for 5 minutes. Naturally release for 10 minutes then remove lid and stir cranberry sauce. Mash cranberries with potato masher (or large wooden spoon). Stir in orange zest.
- Transfer cranberry sauce to bowl and allow to cool; mixture will thicken once cooled.
Cranberry Sauce thickens once cooled.
Prep up to 5 days in advance, storing covered in refrigerator.
Recipe can be easily doubled; if doubling the recipe for an electric pressure cooker, you will not need the additional 1/4 cup water.
This Cranberry Sauce can be frozen too, just be sure to let it thaw in fridge 1-2 days ahead.
- Serving Size: 2tbsp
- Calories: 84
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg