Originally published December 2017. Updated October 2026 with current WW Points.
This one minute Instant Pot cranberry sauce is thick, sweet-tart and ready in about 15 minutes. Made with Splenda, it’s 0 WW Points per serving on the current plan. Sugar or honey adds points, so track your version with the WW link in the recipe card.
To be honest, I hadn’t made homemade cranberry sauce before and was amazed at how easy it is. For years when I thought of cranberries, I thought of the jelly in the can with the lines. There is so much more to cranberries than that!
How Many WW Points Is This Cranberry Sauce?
Made with Splenda, this cranberry sauce is 0 Points per serving on the current WW plan (8 servings). Fresh cranberries are a zero point food, so the sweetener is the only thing that adds points. If you use sugar or honey, tap the WW link in the recipe card and swap the sweetener in your app to see your number.
Canned cranberry sauce is high in added sugar, so this homemade version is an easy swap on your Weight Watchers Thanksgiving menu.
Why Make Cranberry Sauce in the Instant Pot?
- It’s fast. “One minute” is the cooking time. With heating up and the 7 minute natural release, plan on about 15 minutes total.
- It’s hands off. No standing at the stove stirring a pot that splatters.
- It’s a great starter recipe. If you’re new to Instant Pot cooking, start here. It works in a 3, 6 or 8 quart Instant Pot.
Tips for the Best Cranberry Sauce
- Because cranberries are quite tart, you will need a sweetener of some kind. Sugar, Splenda and honey all work equally well in this recipe.
- The orange zest is optional but adds a wonderful flavor. If you have it, add 2 to 4 tablespoons of fresh orange juice along with the zest.
- It thickens as it cools, so don’t worry if it looks thin right out of the pot.
- Make it up to 3 days before Thanksgiving and keep it covered in the fridge.
How to Make Cranberry Sauce on the Stove
No Instant Pot? This recipe works just as well on the stove and takes about 15 minutes. Use the same ingredients and amounts.
- Rinse the cranberries and pick out any soft or shriveled ones.
- Add the cranberries, sweetener and 1 cup water to a medium saucepan.
- Bring to a boil over medium-high heat, stirring until the sweetener dissolves.
- Turn the heat down to medium and simmer 10 to 12 minutes, stirring often, until most of the berries pop and the sauce starts to thicken.
- Stir in the orange zest and a dash of salt, then take the pan off the heat.
- Let it cool. It thickens a lot as it cools, so don’t cook it down too far.
One Minute Instant Pot Cranberry Sauce
Ingredients
- 1 12 oz bag fresh Cranberries
- 1/2 cup sugar Splenda, or honey
- 1 cup water
- 2 tsp orange zest
- dash salt
Instructions
- Rinse cranberries under cool water and remove any dried or shriveled berries.
- Pour berries into inner pot of Instant Pot.
- Pour over berries and stir.
- Sprinkle with orange zest and salt.
- Close lid, set vent to seal, and click “Manual” for 1 minute.
- Allow to natural release for 7 minutes, then quick release.
- Remove lid and stir. If sauce is thinner than you prefer, set Instant Pot to saute. Boil 2-3 minutes or until desired consistency.
WW Information
Nutrition
Free Printable: Thanksgiving Healthy Choices Action Plan
Walk into Thanksgiving with a plan. This free printable takes you step by step through your food choices so you can enjoy the foods you love and still stay on track.
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Free Printable: Christmas Healthy Eating Action Plan
Same plan for Christmas. Print it before the parties start and you’ll know what you’re eating before you’re standing at the buffet.
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What to Serve With Cranberry Sauce
- Slow Cooker Lemon Herb Turkey Breast with Gravy
- Roasted Brussels Sprouts and Sweet Potatoes
- Crustless Pumpkin Pie for dessert
- Leftover turkey sandwiches or a spoonful on plain Greek yogurt
Cranberry Sauce FAQ
Made with Splenda, this recipe is 0 Points per serving on the current WW plan. Sugar or honey adds points. Tap the WW link in the recipe card to track your version.
Yes. Add them straight from the freezer. There is no need to thaw them first.
Make it up to 3 days ahead and keep it covered in the refrigerator. It thickens as it chills.
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