Homemade Cranberry Sauce – Fresh Cranberry Sauce Recipe in 5 Minutes

In 1787, James Madison wrote Thomas Jefferson in France for background information on constitutional government. Jefferson replied by sending a number of books on the subject and in return asked for a gift of apples, pecans and cranberries.

He must have wanted to make homemade cranberry sauce.

Homemade cranberry sauce video recipe. (View all pressure cooker recipe videos)

It makes sense but I was shocked to learn that only 5% of today’s cranberries are dry picked and sold fresh. The vast majority produced in the United States are quickly frozen, dried, or processed into juices and shape holding mounds of that most delicious jellied sauce.

Now we absolutely love the canned stuff. It has been the tradition at both our family’s dinners since as far back as we can remember. We still love the canned stuff (even with the corn syrup) but this recipe is nothing like it; it’s sweet, tart, tangy, and bursting with flavor. Comparing the two would be like comparing broccoli and cauliflower, they both look similar but the flavor is totally different. Now that I’ve tried homemade cranberry sauce, and have seen how easy and fast it is to make, I don’t think I could go back to eating the jelly again.

Homemade Cranberry Sauce Recipe:

This recipe is currently set up to make just about 12 ounces of cranberry sauce or the same amount you’d find in that can (serves around 4-6). You can easily just double everything (keep the cook time the same) for larger gatherings.

4 cups rinsed berries
1 1/2 inches ginger (cut into 1/4 inch slices)
1/2 cup squeezed tangerine juice
1 cup sugar

It really couldn’t get much easier.

Step 1: Rinse the cranberries

Wash the cranberries

Step 2: Add the ginger, juice, and sugar

cranberry sauce recipe tangerine juice

Step 3: Pressure cook for 15 minutes

pressure cooker recipe: cranberry sauce

Step 4: Follow the quick release method

Since it’s so acidic it should last for 3-4 weeks in the fridge no problem.
cranberry sauce recipe closeup

We love this recipe but there are tons of great variations out there. Do you make your own cranberry sauce? What’s your favorite recipe?

Oh, I almost forgot. If you are looking for a recipe that jells here are a few to consider:
Jellied Cranberry Sauce @ Vegan Yum Yum
Jellied sauce @ Pick Your Own

Thanks for reading.

"I was 32 when I started cooking; up until then, I just ate." ~Julia Child  
Why learn pressure cooking?
It's 7 pm. The end of the work day stomach rumbles...

In one hand, a take out menu. In the other hand, the refrigerator door...its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
1. Simple and quick recipes requiring basic skills to become proficient in the kitchen.
2. Quality ingredients, not necessarily 100% organic, but meals without artificials and chemistry class additives.
3. To understand more of the story of our food and take small steps towards self-reliance.

It's true, there are many benefits to pressure cooking: the time savings, the taste, a small step towards self-reliance, sustainability... but the real benefit is in what we learn as we redefine our relationship with food. Good food can be fast. Good food can be easy.

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{ 8 comments… read them below or add one }

Sally Curtis Wimberley November 19, 2011 at 8:41 am

I just love that you have started this venture all about PC cooking just at the same time I bought and began to explore this much ignored and most fabulous of kitchen tools! Next year we are moving to England for a bit- and KNOW I will be in good company with my PC over there!
please keep spreading the good word

Susi Matthews November 30, 2011 at 2:46 pm

I’m making every effort to eat whole foods. It’s not that hard, not any more expensive if one is a careful shopper, not much more time-consuming and SO much more tasty.

I don’t currently have a PC, unfortunately, I lost it in the divorce, but I would love to win one so I can go back to gaining the benefits of PC cooking.

This comment may not be in the right place but I have a great recipe for whole berry cranberry sauce that is SO good. Even people who swear they don’t like cranberries like it.

Bag of cranberries (rinsed and sorted)
1 cup brown sugar
zest of 1 orange (squeeze the rest and add to…)
1 cup of orange juice
2 tsps cinnamon

Combine all ingredients in medium pan (or PC)
Add enough water to cover cranberries (bearing in mind that they float)
Bring to a boil and stir so it doesn’t boil over.
Lower temp to continue simmering until mixture thickens, about 1/2 hour, stirring frequently.

Leslie December 1, 2011 at 11:03 am

@ Susi Matthews – That sounds good! I bet our recipe would definitely be better with a little cinnamon and more orange flavor with the zest.

Lynn May 9, 2014 at 10:56 am

Hi sally, I was wondering if it is possible to purchase store bought in can whole cranberry sauce and put it in sterilized mason jars and pressure cook it for long time storage. There is so much benefit in cranberries. in cans they are not good for long time storage, as prices continue to increase in our grocery stores I am interested in long term storage.
Have a great day and thank you for your time, lynn

Lynn May 9, 2014 at 11:21 am

I am going to try your receipe it sounds so good and must be a lot healthier, but for time sake I also value your opinion on pressure cooking canned cranberries.
again thank you

C Maynard November 19, 2014 at 3:18 pm

what PSI to cook cranberries for cranberry sauce?

Heather February 10, 2016 at 10:43 am

I’ve been cooking my whole life. Raised a daughter, now in college. We now live on a mountain pass and own a business down in the city. A 45 minute commute each way. Tired of choosing between sandwiches or awful disappointing takeout, and having to replace a broken slow cooker I rarely used, I discovered the Insta Pot. Our lives have forever changed. Bought two, a 5 and 6 quart. They stay at work during the week. We prep all the food at home and bring the ingredients to work where I can just throw them together. Now our dinner at night is eaten at lunch instead and shared with our 2 employees. Everything: meatloaf and spuds, baked potatoes, Mac n cheese, clam chowder, beef with broccoli, etc. All super fast, healthy, and amazing. Easy cleanup. Wish I would have had one years ago. Love making everything homemade, thanks for the cranberry sauce recipe!!

SandyToes November 15, 2016 at 4:10 pm

Hi Leslie,

I normally use cook cranberry sauce on the stovetop or in a slow cooker, but I’m planning to use my pressure cooker to make this for Thanksgiving this year. So much easier, and I can avoid all that monitoring and stirring at intervals.

Would you mind verifying the timing? In your header, you say it takes 5 minutes, in the video, you say to cook for 6 minutes (not much difference there) with a natural release and then in the text (Step 3), you write that the time is 15 minutes under pressure, which seems like much too long, followed by a quick release.


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