Sweet, tart, and extremely delicious, this ruby red Instant Pot Cranberry Sauce is a must-have on your holiday table. This easy relish comes together in under 30 minutes and is made with fresh or frozen cranberries and flavored with orange zest.
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Cranberries are small, round, seedless berries that grow in shrubs. If you ask me, they are fairly deceiving in their appearance.
One would expect them to taste berry-like, sweet, and juicy, however, they are tart and chewy, and have a bitter aftertaste.
That being said, they do make a stellar Cranberry sauce which is a thanksgiving staple.
This Instant Pot cranberry sauce is a show-stealer. It's a simple and easy recipe that requires just a handful of ingredients and results in a rich sauce with a perfect balance of sweet and tart. Let's get started!
Ingredients - Notes & Substitutions
All the ingredients needed to make this tasty Cranberry Relish are easily available at your local grocery store. You will need:
- Cranberries: use fresh or frozen. The cooking time remains the same. However, you may need to simmer the sauce a bit longer if using frozen berries.
- Orange Zest: gives the sauce a subtle citrusy flavor. Use a Microplane to zest the orange.
- Orange juice or water: This comes down to personal preference. For a prominent orange flavor, use orange juice.
- Maple Syrup: This adds a fruity-smokey flavor to the sauce. Feel free to use agave syrup instead, or skip it altogether.
- Sugar: Regular granulated sugar works great in this recipe. If you prefer a sweeter sauce, add an extra 2-3 tablespoons of sugar.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Cranberry Sauce in Instant Pot
Every year, I make Cranberry sauce in my 3qt or 6qt Instant Pot, depending on the quantity needed. This recipe can be made in any comparable electric pressure cooker.
Add Ingredients: Pour water (or orange juice) followed by maple syrup (or agave). Pouring water will prevent the syrup from sticking to the bottom and burning.
Pressure Cook: Add cranberries and salt. Stir well and close the lid. Pressure cook for 1 minute on high pressure.
Release Pressure: Once cooking time is done, let the pressure release naturally for 5-7 minutes, followed by a quick release. Open the lid after the pin drops.
Add sugar: Turn on Saute mode. Add sugar and stir.
Simmer to thicken: Saute for 2-4 minutes till the cranberry sauce starts thickening and reaches a jam-like consistency.
The sauce will continue to thicken as it cools. Cool completely then pour into jars for storing.
Alternate Method: Stovetop Recipe
This cranberry sauce can be made on the stovetop too. Here's how:
- Simply combine all ingredients in a saucepan on medium-high heat with ½ cup water. Cover till everything comes to a boil.
- Reduce heat and simmer for 10-15 minutes, till the berries are cooked.
- Remove the lid and cook for another 3-5 minutes till the sauce reaches a jam-like consistency. Check the taste and add more sugar if needed. Add 1 tablespoon at a time and let it simmer.
Serving Suggestion
Typically cranberry sauce is served at room temperature. But you can serve it chilled or warm, based on your preference.
It's a staple on thanksgiving, and goes great with the following:
How to Store or Freeze
Homemade cranberry sauce can be stored in an air-tight container for up to a week.
Homemade Cranberry Sauce freezes really well. I store it in an air-tight and freezer-safe container, or mason jar, and pop it in the freezer. It stays good for up to 3 months.
When I'm ready to use it again, I move it to the refrigerator and let it thaw overnight.
Recipe Tips & Notes
- Cranberries: Fresh cranberries are my first preference, however, you can also use frozen cranberries. If using frozen, no need to thaw them. Just simmer the sauce for a few extra minutes to evaporate the excess moisture.
- Sweetener: I like the combination of maple syrup and sugar, but feel free to use just sugar. Skip the maple syrup and double the sugar quantity. You can also use agave syrup alternatively.
- Liquid: You can add water or orange juice, depending on your preference. Just know that orange juice will give a prominent citrusy flavor to the sauce.
- Thickening the sauce: While simmering the sauce after pressure cooking, reduce the sauce till it reaches a jam-like consistency, but is still runny. It will continue to thicken as it cools.
- Sweetness level: If you prefer a sweeter sauce, add an additional few tablespoons of sugar after tasting. Add 1 tablespoon at a time to prevent it from becoming too sweet and simmer till it thickens.
- Make ahead: This sauce can be made 1 week ahead of serving.
- Adjustment of liquid: This recipe has been tested in a 3qt and 6qt Instant Pot. If making this in an 8qt cooker, add 1 cup water. You may have to simmer longer after pressure cooking to reduce the sauce.
Frequently Asked Questions
To fix a bitter cranberry sauce, simmer it with a few tablespoons of maple syrup and orange juice.
Cranberries are high in pectin, which naturally thickens the cranberry sauce while cooking. Cranberry sauce doesn't need any other thickener.
Thick sauces have a tendency of burning in the instant pot. To prevent that, we add water before adding other ingredients to cook this sauce.
Cranberry Sauce freezes well. in an air-tight and freezer-safe container for up to 3 months.
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📖 Recipe
Instant Pot Cranberry Sauce
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Video
Equipment
Ingredients
- 12 ounces fresh cranberries (10-12 oz bags)
- ¼ cup agave syrup or maple syrup
- ¼ cup water or orange Juice
- 1 teaspoon zest of 1 orange optional
- 1 pinch salt
Add After Pressure Cooking
- ½ cup sugar Add extra 2-4 tablespoons for sweeter sauce
Instructions
- Plug in the Instant Pot. Pour water (or orange juice) followed by maple syrup (or agave). Pouring water will prevent the syrup from sticking to the bottom and burning.
- Add cranberries and salt. Stir and close the lid. Set Manual or pressure cook for 1 minute on Sealing mode, at high pressure.
- Once cooking time is done, let the pressure release naturally (NPR) for 5-7 minutes. Then release the remaining pressure in bursts to prevent the sauce from spraying through the pressure valve. Open the lid after the pin drops.
- Turn on Saute mode. Add sugar and stir. Saute for 2-4 minutes till the cranberry sauce starts thickening and reaches a jam-like consistency. The sauce will continue to thicken as it cools. Cool completely then pour into jars for storing.
Notes
- Cranberries: Fresh cranberries are my first preference, however, you can also use frozen cranberries. If using frozen, no need to thaw them. Also, you may have to simmer the sauce for a few extra minutes to evaporate the excess moisture.
- Sweetener: I like the combination of maple syrup and sugar, but feel free to use just sugar. Skip the maple syrup and double the sugar quantity. You can also use agave syrup alternatively.
- Liquid: You can add water or orange juice, depending on your preference. Just know that orange juice will give a prominent citrusy flavor to the sauce.
- Thickening the sauce: While simmering the sauce after pressure cooking, reduce the sauce till it reaches a jam-like consistency, but is still runny. It will continue to thicken as it cools.
- Sweetness level: If you prefer a sweeter sauce, add an additional few tablespoons of sugar after tasting. Add 1 tablespoon at a time to prevent it from becoming too sweet and simmer till it thickens.
- Make ahead: This sauce can be made 1 week ahead of serving.
- Adjustment of liquid: This recipe has been tested in a 3qt and 6qt Instant Pot. If making this in an 8qt cooker, add 1 cup water. You may have to simmer longer after pressure cooking to reduce the sauce.
Nutrition
This recipe has been updated with new photos, step-by-step instructions, and helpful tips.
Neiha Arora says
I tried this for Thanksgiving this year. It was first time making cranberry sauce insteady of buying -- so easy and SO much better. I did use the OJ and orange zest -- while the initial aroma after releasing pressure was heavy on citrus, I found the taste to be well balanced. Thank you!
Aneesha says
Hi Neiha, I'm so glad you enjoyed it! It's a favorite in my home around Thanksgiving!
RubyTwoShoes says
✨️SO simple & delicious! I used a whole 🍊 orange (blended) with enough water to make a half cup. I also added a pinch of baking soda in the end to mellow the acidity. thank you for such a wonderful & simple recipe 🎉
Aneesha Gupta says
That's awesome! I'm so happy you enjoyed this recipe!
Vickie says
Can I substitute the sugar with more agave syrup or does the sugar make it thicken? I try to avoid sugar because it affects my blood sugar. Thank you for your time.
Aneesha says
Hi Vickie, I also struggle to manage my blood sugar and have realized that agave is not the best solution. Try maple syrup instead. By the end of it, any sweetener will cause a spike in blood sugar, so please keep that in mind.
Darlene B says
Use Coconut sugar and half the called for amount of other granular sweeteners. (Liquids like Honey need more tinkering with to work as honey has added liquid in it that has to be accounted for.
I can eat 1/4 of a date and walnut crust, pumpkin pie that uses pumpkin puree (I make my own, but canned works), a small amount of coconut sugar, arrowroot for a little bit of thicken and a can of coconut milk. I use the spices called for on the label of "Libby's" pumpkin puree. They're cinnamon, ginger, nutmeg and I think one other that I can't remember off hand. I have the ginger in place of cloves as I don't like the taste of it. I checked my fasting blood sugar and it was 90. 2 hrs after eating this pie, on an empty stomach and nothing else to eat, it was 113.
Hope this helps someone. Coconut oil and coconut sugar are a diabetic's friend. So is date sugar and dates in general. Now you still can't eat really large amounts of any of these sugars, but since it only takes 1/2 of the amount of called for sugars and they are natural sugars, minimally processed, I call it a win for me and my ability to diet control my diabetes.
Susan DONALDSON says
I love this recipe...cant wait to try it...just wondering if l can make it two weeks before Christmas and keep in the fridge until ready to eat...and l was wondering if you can use lemon juice and skin shavings from the lemon....thank you susan
aneeshasg says
Hi Susan, thank you so much! And yes, you can make it 2 weeks ahead of time and refrigerate it. I always make it a week before thanksgiving, and continue to enjoy it for a week or two after. You can definitely add lemon juice, but be careful with the quantity. Cranberries are already very tart, if you add too much lemon juice, you'll have to add a lot of sugar to make it taste right. Hope this helps! Let me know how you like it!
Connie says
I have 6 quart IP - can I double this recipe so I can use the 6 quart IP instead of 3 quart? Would time change?
aneeshasg says
Hi Connie, You can cook the same quantity or double the recipe- both will work in the 6 qt. Pressure cooking time will remain the same. Your saute time will reduce in the end, since liquids evaporate faster in a 6qt vs a 3qt (larger surface area). The only change I would suggest is to increase the water quantity to 1/2 cup for a 6qt. Hope you enjoy it!
aneeshasg says
Absolutely! You can switch the agave with the orange juice. If you like to enhance the orange flavor, adding some orange zest will add a beautiful orange smell and flavor too. You may have to check the sugar, since orange juice may not be as sweet as the agave. You may have to adjust it to your preferred sweetness!
Tracey says
Could I use orange juice in place of the water as I always do it on stovetop just with orange juice as we enjoy the orange flavour. Just wondering if in IP, it may try to stick if strictly OJ