Instant Pot Cranberry Sauce
Use your Instant Pot to make classic cranberry sauce that’s virtually set it and forget it. Cross one more thing off your holiday meal prep list!
I grew up on homemade cranberry sauce, and it is a highlight of my holiday meal. My mom would add cinnamon sticks, orange peel, and even star anise to her cranberry sauce.
Making cranberry sauce in an Instant Pot makes homemade sauce a breeze, without the worry of burning, boiling, or losing precious space on the stovetop. This no-fuss recipe is the perfect way to cross off your to-do list before a big holiday like Thanksgiving. You can make this recipe up to 5 days ahead of time, so you can focus on the rest of your holiday meal instead.
Natural or Quick Release?
This recipe requires a natural release of pressure. A quick release stops the cooking process quickly, so it’s best to use it when cooking dishes that you want to avoid overcooking. A natural release is perfect for dishes that have more liquid, like this cranberry sauce, where you want a well-cooked sauce. It’s a completely hands-off way of cooking cranberry sauce!
The Cranberries Thicken the Sauce
If you’ve ever wondered how cranberry sauce thickens without added thickeners a, it all comes down to pectin! Pectin is a naturally occurring carbohydrate found in many fruits and vegetables, and in high concentrations, it acts as a gelling agent. Cranberries are naturally high in pectin, and as your sauce cools, it will thicken to a perfect consistency.
Fresh or Frozen Cranberries
You can use fresh or frozen cranberries interchangeably in this recipe! If you can’t find fresh cranberries, substitute frozen and let sit at room temperature to thaw slightly before adding them to the instant pot. Alternatively, you can make this with frozen cranberries and add 1 minute to the cooking time.
Make It Your Own
- Prefer it sweeter? Increase the sugar to 1 cup.
- Add your own spices, like 1/8 teaspoon cloves or nutmeg, for a twist on this recipe!
- Try adding a peeled, chopped apple for a cranberry-apple concoction.
- Experiment with maple syrup instead of sugar in this recipe, reducing the orange juice by half.
More Recipes for Cranberry Lovers
- Cranberry Upside Down Cake
- Focaccia With Cranberries, Caramelized Onions, and Brie
- Cranberry Sorbet
- Cranberry Relish
- Cranberry Orange Sangria
Combine the ingredients:
Place the cranberries, sugar, orange juice, cinnamon stick, orange zest, and ginger in a 6-quart Instant Pot.
Program the pressure cooker:
Select the manual or pressure cook setting and program to cook at high pressure for 4 minutes. Check that the pressure release valve is sealed.
Release the pressure and cool the sauce:
When the cooker beeps, turn it off and let the pressure release naturally (this will take about 18-25 minutes). Remove the lid and let the sauce cool to room temperature. The sauce will thicken as it cools.
Serve:
Remove the cinnamon stick before enjoying. Mash it to break up the cranberries more, if you like.
Refrigerate the cranberry sauce in an airtight container for 5-7 days.
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