Pressure Cooker Cranberry Sauce

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 dinner!

Make this Easy Pressure Cooker Cranberry Sauce Recipe (Instant Pot Cranberry Sauce). 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!

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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 (Instant Pot Cranberry Sauce)! 😀

Pressure Cooker Cranberry Sauce Recipe Ingredients

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You’ll Enjoy This Instant Pot Cranberry Sauce Because:

  • Quick & Easy to make
  • Budget-friendly
  • 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

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 dinner!

Tools for Pressure Cooker Cranberry Sauce Recipe

Tips for Instant Pot Cranberry Sauce Recipe


1. Why Make Cranberry Sauce in Instant Pot or Pressure Cooker?

Why make Pressure Cooker Cranberry Sauce in Instant Pot 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!

Pressure cooker cranbery sauce - jam-like texture

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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5.0 from 14 reviews
Pressure Cooker Cranberry Sauce
 
Prep
Cook
Total
 
Tangy-sweet 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!
Author:
Recipe type: Breakfast, Brunch, Dessert, Sauce, Side Dish, Easy
Cuisine: American
Serving: 1 cup
Ingredients
  • 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
Instructions
  1. Wash the Cranberries: Remove the stems. Rinse cranberries under cold running water. Discard the soft, discolored & wrinkly ones.
  2. 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.
  3. 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.
  4. Serve: Serve cold or warm with your favorite dish (see beginning of post for ideas) 🙂
Notes
Doubling This Recipe: Do not fill more than half way full as cranberry sauce can be foamy. Always use Natural Release method for this recipe.

White Sugar Substitution: Sweeteners such as maple syrup or honey

Consistency: Add water on medium heat to adjust the cranberry sauce's thickness.

Storage
Fridge: up to 10 -14 days
Freezer: 1 -2 months for best quality
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 dinner!

 

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Linda Wing

Spices! I’m a spicy kind of girl and put 2 little cinnamon sticks and a dash of cloves in mine. I also add an 8 oz can of crushed pineapple in mine. I deduct the liquid to 1/8 c orange juice or just a squeeze of an orange.
It’s just a little sweeter and more interesting to the tongue. I forgot how quick this is to make. I’ve run out since making it in November and love it on my turkey sandwiches! Yum!

Heather

I made this for this past Thanksgiving. It was a last minute decision to make it, as Ive been terrified to make stove top cranberry sauce ever since my mother told me her story of being a newlywed and having to make it for her first Thanksgiving at her inlaws- the berries all popped and she had cranberry sauce all over her walls and ceiling! I think she made too much! This was super easy, super safe and super good!Everyone raved about it, and it will be a Thanksgiving staple from now on. I followed the recipie exactly, but after… Read more »

Daria

Ahmaaaaaazzzzzinnggg!!!

Debba

Thank you for this recipe. I just finished making it and it is delish. I doubled the recipe but that was my only alteration. I think I’ll triple or quadruple it, next time. This is going to be INHALED at dinner, tomorrow. Thanks again!

Karen

I got a 3 qt Instant Pot this summer and have been wondering if I could replicate my favorite cranberry sauce recipe come the holidays. Using your recipe to start, I added an extra tablespoon of maple syrup. Then after the sauté step was done, I added ¼ cup of crushed pineapple and a heaping ½ teaspoon of cinnamon. Eureka!! It tastes just like the cranberry sauce I’ve been making for 40 years – and only took 30 minutes from start to finish. Thanks so much for this recipe and Happy Thanksgiving you two pressure cooker genies!

Dominique Baudry

Hi Amy and Jacky,
Thanks again for a wonderful recipe! So much easier and faster than the traditional way of cooking cranberries. I added a teaspoon of cinnamon (I tripled the recipe) and a 1/4 cup of brandy which really helps to blend the flavors in a wonderful way. Now I will be scouring your site for more recipes.

Patricia Hawn

I just made this recipe in preparation for Thanksgiving dinner. Wow! I’ll never get the stuff in the cans again! So easy! Today’s run was just for myself and my son. Tomorrow I get to make it for a dinner for 10. What changes do I need to make to the recipe? Thanks for all your wonderful recipes and hints for using my new toy!

KC

This is FABULOUS! I made it today (3 days prior to Thanksgiving feast). It was easy to make with just the right amount of tartness/sweet. I did decrease the amount of orange zest to 1 teaspoon, and felt that was just right without overpowering the flavor. And what a gorgeous color — just like a sparkling ruby! I never made homemade cranberry sauce like this before, but this will be our “go to” holiday recipe from now on. No more canned garbage…this is so flavorful. And any leftovers would be great on Swedish Pancakes! Thanks to you I’m having a… Read more »

Aman

This recipe was super easy, but also a little too sweet. I’d recommend folks start with less sugar than the recipe calls (maybe start with 1/4 cup) for and add to taste.

Dominique Baudry

Hi Amy and Jacky
Thank you for your wonderful recipes. One quick question: When a recipe calls for “natural release”, is that something that occurs during the cooking process or is there a button I need to press for this? The directions booklet that came with my instapot did not mention anything about “natural release”. Thanks!

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