Go Back

Cranberry Sauce

Easy healthy make ahead cranberry sauce. Thisfresh sauce is frozen and then cooked for the first time the day of yourholiday dinner. Low in sugar and sweet so everyone can enjoy.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: Cranberry Sauce, Homemade Cranberry Sauce, Instant Pot Cranberry Sauce
Servings: 12
Calories: 128kcal


  • 1 1/2 lb fresh cranberries or frozen
  • 1 cup orange juice
  • 1 cup raw honey
  • 1 1/2 tsp vanilla extract
  • 1 tbsp apple cider vinegar

Supplies for Freezing:

  • 1 gallon freezer bag


Freezer Directions:

  • Label Freezer bag with Recipe name, cooking from freezer directions and expiration date (todays date plus three months).
  • Add all ingredients to labeled freezer bag.
  • Seal bag, removing as much air as possible and freeze for up to three months.

Cooking from Frozen Directions:

  • Dump contents of gallon freezer bag into a large deep saute pan on the stovetop and set heat to medium high. (If frozen cranberries will thaw quickly)
  • Bring cranberries to a boil.
  • Cover and let simmer 20-25 minutes. (Cranberries will start to pop open and mix together into a sauce when finished)
  • Once sauce comes togther remove from heat and serve (If you like it warm). Or store in serving container and set into fridge to cool, serve when ready. (Sauce will thicken in fridge)

Instant Pot Directions:

  • Dump contents of gallon freezer bag into instant pot.
  • Cover with lid, be sure vent is in sealed position, and set to high pressure for 2 minutes.
  • Natural Pressure Release (NPR) for 5-10 minutes, then Quick Release (QR).
  • Stir (Adding in extra honey for added sweetness if desired) then store in fridge to cool if desired. (Sauce will thicken in fridge)


  • Make it pretty by topping off the cranberries sauce with orange zest.