Instant Pot Cranberry Sauce

Cranberries are small, round, seedless berries that grow in shrubs. If you ask me, they are fairly deceiving in their appearance.

One would expect them to taste berry-like, sweet, and juicy, however, they are tart and chewy, and have a bitter aftertaste. That being said, they do make a stellar Cranberry sauce which is a thanksgiving staple. This Instant Pot cranberry sauce is a show-stealer. It’s a simple and easy recipe that requires just a handful of ingredients and results in a rich sauce with a perfect balance of sweet and tart. Let’s get started!

Ingredients - Notes & Substitutions

All the ingredients needed to make this tasty Cranberry Relish are easily available at your local grocery store. You will need:

Cranberries: use fresh or frozen. The cooking time remains the same. However, you may need to simmer the sauce a bit longer if using frozen berries.Orange Zest: gives the sauce a subtle citrusy flavor. Use a Microplane to zest the orange.Orange juice or water: This comes down to personal preference. For a prominent orange flavor, use orange juice. Maple Syrup: This adds a fruity-smokey flavor to the sauce. Feel free to use agave syrup instead, or skip it altogether.Sugar: Regular granulated sugar works great in this recipe. If you prefer a sweeter sauce, add an extra 2-3 tablespoons of sugar.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Cranberry Sauce in Instant Pot

Every year, I make Cranberry sauce in my 3qt or 6qt Instant Pot, depending on the quantity needed. This recipe can be made in any comparable electric pressure cooker. Add Ingredients: Pour water (or orange juice) followed by maple syrup (or agave). Pouring water will prevent the syrup from sticking to the bottom and burning. Pressure Cook: Add cranberries and salt. Stir well and close the lid. Pressure cook for 1 minute on high pressure. Release Pressure: Once cooking time is done, let the pressure release naturally for 5-7 minutes, followed by a quick release. Open the lid after the pin drops. Add sugar: Turn on Saute mode. Add sugar and stir. Simmer to thicken: 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.

Alternate Method: Stovetop Recipe

This cranberry sauce can be made on the stovetop too. Here’s how:

Simply combine all ingredients in a saucepan on medium-high heat with ½ cup water. Cover till everything comes to a boil.Reduce heat and simmer for 10-15 minutes, till the berries are cooked.Remove the lid and cook for another 3-5 minutes till the sauce reaches a jam-like consistency. Check the taste and add more sugar if needed. Add 1 tablespoon at a time and let it simmer.

Serving Suggestion

Typically cranberry sauce is served at room temperature. But you can serve it chilled or warm, based on your preference. It’s a staple on thanksgiving, and goes great with the following:

Whole Roasted ChickenTandoori Turkey BreastLamb Chops

How to Store or Freeze

Homemade cranberry sauce can be stored in an air-tight container for up to a week. Homemade Cranberry Sauce freezes really well. I store it in an air-tight and freezer-safe container, or mason jar, and pop it in the freezer. It stays good for up to 3 months.
When I’m ready to use it again, I move it to the refrigerator and let it thaw overnight.

Recipe Tips & Notes

Cranberries: Fresh cranberries are my first preference, however, you can also use frozen cranberries. If using frozen, no need to thaw them. Just 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.