Homemade Cranberry Sauce

Homemade Cranberry Sauce. Making that Holiday staple has never been more easy. Whether you choose to make it on top of the stove or in your electric pressure cooker, you have chosen the easy way. Bright flavors of fresh cranberries, orange, sweet honey and a smidge of bourbon are sure to please all of your Holiday guests.

Course Appetizers

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 140kcal

Author Brooke Burks

Ingredients

12 oz bag of fresh Cranberries
1 cup granulated sugar
1 strip of orange peel
¼ cup orange juice
¼ cup water
1 whole cinnamon stick
⅛ teaspoon salt
1 tablespoon bourbon
2 tablespoons honey
Pinch of fresh ground pepper

Instructions

~ Stove top Method ~
In a heavy sauce pot add, Cranberries, sugar, orange peel, orange juice, water, cinnamon stick, salt and bourbon(optional).
Bring to a boil at medium heat. Lower heat to a simmer or gentle boil. Simmer until Cranberries start to burst (3-5 minutes) and mash easy with a spoon. Reduce heat to low and mash cranberries with two spoons. * You can press thru a siv if need be to remove skins.
Remove from heat and add a pinch of black pepper and honey. Allow to cool. Cranberry sauce will thicken as it cools. Transfer to a glass jar store in the refrigerator for two weeks or freeze for up to a month.
~ Electric Pressure Cooker Method~
Add all ingredients except for honey in the Pot insert of the pressure cooker. Using Saute function bring to a gentle boil. Boil for 2 minutes stirring and mashing berries once they are softened. Turn off saute and place top on and turn the vent to seal.
Cook on manual or pressure cook for 6 minutes. Once cook time is up, switch unit to off and allow pressure to naturally release 10-12 minutes. Unseal vent to allow any additional pressure to escape and carefully remove lid. Add in Honey. Allow Cranberry sauce to cool and pack in a jar and store in refrigerator for 2 weeks or freeze for up to a month.

Nutrition(All values are estimates only)