Instant Pot Cranberry Sauce (from fresh cranberries)
Get ready to wow the whole family with this the BEST cranberry sauce. Instant Pot Cranberry Sauce from fresh cranberries is a must-have holiday side dish. Did you ever eat the can-shaped blob called cranberry sauce out of a can at Thanksgiving? I didn’t, and I don’t really remember many other people eating it either. Instant Pot Cranberry sauce is so easy and delicious you might just start making it year-round.
Fresh Cranberry Sauce From Scratch
Now that I am the one that puts a lot of hard work and preparation into a big holiday meal I can’t imagine skimping on the cranberry sauce and pouring it out of a can. I promise once you’ve made Fresh Cranberry sauce in your Instant Pot you’ll never go back. I’ve made this fresh cranberry sauce recipe on the stovetop now many times and it’s delicious. It can even be made a few days in advance. My recipe didn’t need to be improved, but this year I wanted to try to make as many things as possible for Thanksgiving in my Instant Pot. The first dish that came to mind to convert was the cranberry sauce. The same great recipe without all the stirring and babysitting on the stovetop and made in less time.
How To Make Instant Pot Cranberry Sauce
Start by rinsing the fresh cranberries under cold water. Add cranberries, orange juice, maple syrup, a cinnamon stick, and the zest from the orange in the Instant Pot. Place the lid on with the vent set to sealing and pressure cook on manual high pressure for 2 minutes.
When the timer indicated the cooking time is complete, allow the pressure to naturally release for 5 minutes. Then, manually release the remaining pressure. Select the saute function and stir in 1/4 cup brown sugar (more or less) depending on your liking. Saute for about 2 minutes and then turn off the instant pot and remove the inner pot from the heat. To do this you can use potholders or silicone mitts.
Allow the sauce to cool a bit and carefully pour it into a serving dish.
Make-Ahead Cranberry Sauce
Free up your stovetop and make Instant Pot Cranberry sauce 2-3 days in advance. Store in the fridge for up to a week in an air-tight container. I prefer to warm this through before serving but it’s wonderful warm or cold. Serve with Instant pot Cajun Turkey Breast, Instant Pot Mashed Potatoes, & Air Fried Broccoli.
More Instant Pot Holiday Recipes
This is a simple homemade cranberry sauce made in the Instant Pot in minutes using fresh or frozen cranberries. It's an easy Thanksgiving recipe you can make ahead of time and leftovers can be easily reheated.
- 4 Cups Fresh Cranberries
- 1 Cup Orange Juice
- 1/4 Cup Real Maple Syrup
- Zest of 1 Orange
- 1 Cinnamon Stick
- 1/4 Cup Packed Dark Brown Sugar
- Place cranberries, orange juice, maple syrup, the orange zest, and cinnamon stick in your instant pot.
- Place lid on and turn to lock. Turn vent knob to sealing. On high-pressure select the manual/pressure cook button. Set cook time for 2 minutes.
- When the cooking cycle is complete let the Instant Pot NPR (natural pressure release) for 5 minutes. Carefully turn the vent knob to the venting position to release the remaining steam.
- Unlock lid and add in 1/4 cup (more or less to you liking) of packed brown sugar.
- Turn your Instant Pot setting to saute and stir to combine for 2-3 minutes.
- Remove the inner pot carefully with potholders or instant pot silicone mini mitts to cool and transfer to a serving dish.
If you are not serving this immediately, this can be made 2 to 3 days in advance and stored in the fridge in an airtight container for 7 days or frozen and stored up to 6 months.
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Serving Size:1/4 Cup
Amount Per Serving: Calories: 63Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 16gFiber: 2gSugar: 12gProtein: 0g
Nutrition information is an estimate.
Yes, warm cranberry sauce in the Instant Pot using the keep warm function or in a sauce pan on low heat.
Stored properly in an air-tight container cranberry sauce lasts 7-10 days. For longer storage freeze in Souper Cubes for up to 6 months.
Yes, cranberry sauce can easily be made on the stove top. Do not leave it unattended, it requires almost constant stirring.
Cranberry sauce can we served hot out of the Instant Pot or served chilled out of the fridge.