This past weekend I volunteered to bring the cranberry sauce to our family Thanksgiving. I am all too familiar with the bland, overly-sweet cranberry log. Fresh cranberries run $1-$2 a bag, and for a group of 30, I could make a double batch of my homemade sauce for $4 (since I already had sugar at home). Packed with flavor from the fresh berries, my homemade pressure cooker cranberry sauce was a hit. Ready in under 10 minutes, it's a great go-to for holidays and easy to customize.
Clocking in at only 116 calories per 1/4 cup, this is a relatively low guilt but tasty holiday choice. This base recipe is a great start to use to try adding other fruits or berries to mix up the flavor depending on what's in season. Apples are a tasty addition! Did you make too much? This fresh cranberry sauce freezes really well.Homemade Pressure Cooker Cranberry Sauce
Yield: ~4 cups
- (2) 12 oz. bags fresh cranberries
- 1 cup sugar
- 1/4 cup water
2. Over medium high heat, bring pressure cooker to 15 lbs pressure. When pressure is reached, hold pressure for 2 minutes.
3. Remove pressure cooker from heat, release steam and run under cold water until pressure subsides and lid unlocks. Majority of cranberries should have popped. If still whole, repeat steps 2 and 3. Serve warm or refrigerate until ready to serve.
