25 Minutes Cranberry Sauce. Recipe

I only cook it for Thanksgiving dinners hence the proportions.

Adjust based on your needs and keep the cooking time unchanged.

Note to self: Perhaps do it more often and try it with some modifications for duck breasts and Magret de Canards.


Prep Time: 10
Cook Time: 15
Yields: 25 people

Tools and Devices


  • 16 cups fresh cranberries
  • Ginger – about 5 inches, cut into ¼ slices
  • 2 cups fresh tangerine juice
  • 4 cups sugar of for a healthier folks - honey. I haven't tried it with Stevia. May work too but it should be way much less Stevia. See conversion chart to determine the exact proportions.
  • Soda – (.5% of soda to the body mass of the overall product)
  • Salt (1% of salt to the body mass of the overall product)
  • You can read why do I add soda and salt as well as why in these proportions here.


  • Mix all of the ingredients inside pressure cooker
  • Cook for 15 minutes at 15 PSIs
  • Chill pressure cooker and carefully release pressure before opening to avoid an incident
  • Mix well, remove the ginger and serve.

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