Make this Easy Pressure Cooker Cranberry Sauce Recipe. Tangy & sweet fresh homemade cranberry sauce is great as a jam-like spread, topping for desserts, filling for pastries, glaze for meat, or extra flavor for yogurt/smoothie. Don’t just save it for Thanksgiving and Christmas dinner!
Have you started planning or dreaming about the holidays?
Thanksgiving and Christmas are definitely 2 of my favorite festive holidays.
Reunions and celebrations with families and friends. Full of warmth, joy & love. And of course – Food!!
But most important of all:
It’s a time to give thanks, a time to reflect, a time to remember, a time to reconnect.
In the midst of all the busy fun and gatherings,
reserve some quiet time for yourself to reflect and look ahead.
Now, let’s get the party started with fresh homemade Pressure Cooker Cranberry Sauce! 😀
You’ll Enjoy This Pressure Cooker Cranberry Sauce Because:
- Quick & Easy to make
- Versatile use – from savory to sweet, dinner to dessert
- Deliciously tangy & sweet
- Fresh cranberries are rich in antioxidants & fiber
- It’s Thanksgiving & Christmas! 🙂
Pressure Cooker Cranberry Sauce is Great for:
- Use it like a jam – spread it on toast, sandwiches, panini, pancakes, waffles…
- Extra flavor – mix it in yogurt, smoothie/slush, cream cheese, popsicle, whipped cream…
- Desserts topping – cakes (cheesecake!), ice-cream…
- Bakery & pastry – add it in/on tarts, muffins, pies, crisp, turnovers…
- Glaze for poultry and meat
- Have you ever tried adding cranberry sauce to your homemade BBQ sauce?
Related Recipe: Instant Pot Applesauce Recipe
Tools for Pressure Cooker Cranberry Sauce Recipe
Tips for Pressure Cooker Cranberry Sauce Recipe
1. Why Make Cranberry Sauce in Instant Pot or Pressure Cooker?
The pressure cooker provides an ideal condition for creating a jam-like cranberry sauce.
More pectin extraction and less water content means less sugar is require to create a jam-like cranberry sauce!
2. How to Select Fresh Cranberries?
Choose plump cranberries that are deep red in color. They should be quite firm to touch (you can actually bounce them if they’re fresh).
3. Can I Double This Recipe?
Yes, this recipe is scalable. Please do not fill more than half way full as cranberry sauce can be foamy. Always use natural release method for this recipe.
4. Can I Substitute White Sugar with Other Sweetener?
Yes, you can substitute white sugar with other sweetener such as maple syrup or honey!
5. The Cranberry Sauce is Too Thick for My Liking. How Do I Adjust The Thickness of The Pressure Cooker Cranberry Sauce?
You can add in water on medium heat to adjust the thickness.
6. How Long Can I Store My Fresh Homemade Cranberry Sauce in The Fridge?
You can place them in a jar. It will last 10 -14 days in the fridge. It will keep 1 -2 months in the freezer for best quality.
7. What Can I Make with Leftover Cranberry Sauce from Thanksgiving Dinner or Christmas?
See above for leftover cranberry sauce ideas! 😀
Watch: How To Make Pressure Cooker Cranberry Sauce Video
Can’t see the cooking video? Watch it here.
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Recipe type: Breakfast, Brunch, Dessert, Sauce, Side Dish, Easy
Serving: 1 cup
- 12 ounces (340 g) cranberries
- 2 ½ teaspoons (12 g) orange zest from a 270 g large orange
- ¼ cup (65 ml) freshly squeeze orange juice from a 270 g large orange
- Optional: 2 tablespoons (30 ml) maple syrup or honey
- Pinch of salt (0.36 g)
- White Sugar, roughly ½ cup – 1 cup, (115 g – 152 g) - Use 40% - 70% of the total cranberries weight
- Wash the Cranberries: Remove the stems. Rinse cranberries under cold running water. Discard the soft, discolored & wrinkly ones.
- Pressure Cook the Cranberries: Combine 2 tbsp (30ml) maple syrup and ¼ cup (65 ml) orange juice and pour into the pressure cooker. Add 2 ½ teaspoons (12 g) orange zest and place 10oz (280g) cranberries into the pressure cooker. Reserve the other 2oz (60g) cranberries.
Close lid and pressure cook at High Pressure for 1 minute + 7 minutes Natural Release. Open lid carefully.
- Make the Cranberry Sauce: Turn heat to medium (Instant Pot: Click cancel and Sauté button). Stir and break the cranberries with a wooden spoon. Add in the remaining cranberries and ½ cup (115g) of white sugar. Stir and the heat will instantly melt the sugar to form a thick cranberry sauce. Add a pinch of salt. Taste and add more sugar if desired.
- Serve: Serve cold or warm with your favorite dish (see beginning of post for ideas) 🙂
White Sugar Substitution: Sweeteners such as maple syrup or honey
Consistency: Add water on medium heat to adjust the cranberry sauce's thickness.
Fridge: up to 10 -14 days
Freezer: 1 -2 months for best quality
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