This Sugar-Free Cranberry Sauce is the easiest and fastest recipe you will ever make for the holiday season. It’s delicious and more important it’s sugar-free!
Just made this Sugar Free Cranberry Sauce yesterday and I was so excited about how delicious it turned out that I decided to share it with you today. Just in time for American Thanksgiving! I think you will be very excited too because this recipe is not only amazingly delicious but so fast to make.
Seriously, I’ve never made a recipe so fast in my entire life. And all thanks to the Instant Pot!! You’ll cook it in a pressure mode for only 1 minute and then in a sauté mode for 2 minutes. Done! Only 3 minutes and your sauce will be ready to serve! Isn’t that amazing?
We all know that this time of the year you’re very busy. We all have a ton of things to do. That’s why for me is so important to cook easy and fast recipes during the holiday season. After all, who likes to spend hours and hours in the kitchen when you have family and friends over to entertain, correct?
Seriously, this homemade Instant Pot Sugar-Free Cranberry Sauce is delicious and much better than store-bought. It tastes like real cranberry and it has the perfect amount of sweetness.
By the way, I’m not sure if it’s just me but I always end up buying more cranberries than I need. So if you’re like me, you should try making my Cranberry Almond Chocolate Chip Cookies, Almond Flour Cranberry Muffins, Easy Cranberry Oatmeal Recipe, Cranberry Chocolate Chip Cookies, and Rice with Roasted Butternut Squash and Dried Cranberries to use up any extra cranberries.
More Holidays Side Dishes:
- Easy Roasted Turkey Leg
- Garlic Butter Turkey Breast Recipe
- Cranberry Orange Sauce
- Potatoes au Gratin
- Gluten Free Cornbread Recipe
Sugar Free Cranberry Sauce
Ingredients
- 12 oz. pack fresh cranberries
- ¼ cup water
- ¾ cup natural sweetener or regular sugar if you prefer.
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
- Turn on the Instant Pot. Pout water and add the cranberries. Mix well to combine and close the lid.
- Press Manual for 1 minute. Let the pressure release naturally for about 7 minutes. Turn the value to Venting position and release all pressure. When the pressure is totally released, open the lid.
- Press off and then press Sauté mode. Add sweetener, vanilla and orange zest. Stir well.
- Sauté for 2-3 minutes or until the cranberry sauce gets the consistent that you like. I prefer mine like a jam consistency.
- Let it cool down before transfer into a jar.
Notes
- If you are using frozen cranberries, add them directly from frozen. No need to thaw them.
- Maple syrup is also a great option to sweeten the cranberry sauce.
- Use real vanilla extract and not artificial extract for the best flavour.
- To store: Store leftover cranberry sauce in an airtight container in the fridge for up to 5 days.
- To reheat: You can reheat the sauce on the stovetop or serve it chilled.
- To freeze: Once the sauce has cooled to room temperature, transfer the sauce to a freezer-safe bag or container and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Can you use OJ instead of water?
Sorry, I can’t say it for sure because I only made this recipe with water.
I haven’t made this yet because there is a BIG problem with it, my instant pot, as well as any I have seen, require 1 1/2 c. of liquid to come to pressure and this recipe calls for only 1/4 c. If I use 1 1/2 c. will I ever be able to “saute” it enough to cook it down to the right consistency? Suggestions?
Hi how much regular white sugar?
It’s the same amount than the sweetener 3/4cup.
How can I make this without an Instant Pot?
You can make on the stove by bringing to a simmer over medium heat, stirring frequently.
Cooking, for about 10 minutes, or until all the cranberries have popped.
Great recipe. Good alternative to sugared cranberry sauce. Easy to make and tastes great.
Happy you liked it!