Sweet, tart, and extremely delicious, this ruby red Instant Pot Cranberry Sauce can be made with fresh or frozen cranberries and is a must-have on your holiday table.
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.
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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.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.