This Easy Instant Pot Cranberry Sauce is spot-on-amazing, fresh, bright, and with just the right amount of tangy and sweet goodness. Try this easy, fuss-free cranberry sauce that and cooks up in a jiffy. Stovetop instructions are also included.
EASY & QUICK CRANBERRY SAUCE
Now that Thanksgiving is just a couple of weeks away, all I can think of is turkey, pumpkin pie, and, of course, this Easy Instant Pot Cranberry Sauce.
I REALLY love cranberries, and can’t get enough of them during the holiday season. I am so obsessed that I even stock up on fresh cranberries when they become available in late October, and freeze them to eat all year long. Don’t judge me, please.
The flavor of this Easy Instant Pot Cranberry Sauce is spot-on-amazing, fresh, and with just the right amount of sweet and tangy goodness. It will knock your socks off!
I wanted an easy, fuss-free cranberry sauce, so I let the Instant Pot do its magic! This cranberry sauce is so easy to make and can be prepped ahead of time, which is a huge help during the busy holidays!
This cranberry sauce is always a favorite accompaniment to our favorite holiday dishes.
INGREDIENTS YOU’LL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Fresh or frozen cranberries
- Sugar
- Orange zest
- Fresh orange juice
- Water
- Cinnamon stick
- Salt – Kosher or sea salt are my preferred for cooking and baking.
- Orange flavored Liqueur –such as Grand Marnier or Triple Sec. I used Grand Marnier.
- Black pepper
STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Combine cranberries, sugar, orange zest, orange juice, water, cinnamon, and salt in the Instant Pot.
- Pressure cook for 6 minutes. Cook. When the time is over, press “Cancel” and let the Instant Pot release pressure naturally, about 10 minutes.
- Select “Sauté”. Stir in orange-flavored liqueur and pepper. Cooke and mash the cranberries a little. Cook until the sauce reaches the desired consistency.
- Let cool completely at room temperature. Serve immediately or store in a tightly sealed container in the refrigerator for up to 1 week.
SUBSTITUTIONS AND ADDITIONS
CINNAMON: You can substitute the cinnamon stick for ¼ teaspoon of ground cinnamon.
SUGAR: Some recipes call for brown sugar rather than white sugar for cranberry sauce. Both work fine in this recipe.
ORANGE JUICE: You can use either fresh orange juice or orange juice made from concentrate in this easy cranberry sauce recipe.
ORANGE LIQUOR: this ingredient is totally optional, but it really adds an extra layer of flavor to this recipe. If available, I highly recommend adding it. Substitute for the same amount of orange juice if not using liquor.
STORING & FREEZING INSTRUCTIONS
IN THE FRIDGE: Store your homemade cranberry sauce, covered, in the refrigerator for up to 5 days.
IN THE FREEZER: Leftover cranberry sauce can be frozen in an airtight container for up to 3 months.
Bring back your passion for baking, even if you cannot use eggs!
MORE THANKSGIVING RECIPE IDEAS YOU’LL LOVE
- Instant Pot Mashed Potatoes
- Easy Eggless Pumpkin Pie
- Easy Eggless Pecan Pie
- Instant Pot Apple Butter
- Easy Eggless Sweet Potato Pie
- Roasted Sweet Potato and Cranberry Salad
- BEST Citrus-Chipotle Turkey Marinade
- Slow Cooker Easy Green Bean Casserole
Easy Instant Pot Cranberry Sauce
Ingredients
- 24 oz (2 bags 12oz each | 680 g) fresh or frozen cranberries
- 2 cups (400 g) granulated sugar
- 2 wide strips orange zest
- 1 cup (240 ml) fresh orange juice
- 1/2 cup (120 ml) water
- 1 cinnamon stick
- ¼ teaspoon salt
- 2 tablespoons (30 ml) Orange flavored – such as Grand Marnier or Triple Sec (optional) I used Grand Marnier
- 1/4 teaspoon ground black pepper
Instructions
Instant Pot:
- Rinse cranberries. Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
- Combine cranberries, sugar, orange zest, orange juice, water, cinnamon, and salt in the Instant Pot. Secure lid and close the pressure release valve.
- Select “Manual” mode and adjust the time to 6 minutes. Cook. When the time is over, press “Cancel” and let the Instant Pot release pressure naturally, about 10 minutes. Carefully turn the vent to release any extra pressure that might still be in there. Remove the lid.
- Select “Sauté” and adjust to “Less.” Stir in orange-flavored liqueur and pepper. Mash the cranberries with the back of the spoon a little, if necessary—Cook for 5 minutes, or until the sauce thickens and reaches the desired jam consistency.
- Let cool completely at room temperature. Serve immediately or store in a tightly sealed container in the refrigerator for up to 1 week. Note that the cranberry sauce will continue to thicken as it cools.
Stovetop:
- Rinse cranberries. Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
- Add cranberries, sugar, orange zest, orange juice, water, cinnamon stick, and salt to a saucepan. Bring to a boil. Then, reduce the heat to low and simmer for 10 -15 minutes or until most cranberries have burst.
- Stir in orange-flavored liqueur and pepper. Mash the cranberries with the back of the spoon a little, if necessary—Cook for 5 more minutes, or until the sauce thickens and reaches the desired jam consistency.
- Let cool completely at room temperature. Serve immediately or store in a tightly sealed container in the refrigerator for up to 1 week. Note that the cranberry sauce will continue to thicken as it cools.
- Instant Pot Mashed Potatoes
- Instant Pot Apple Butter
- Easy Eggless Pumpkin Pie
- Easy Eggless Pecan Pie
- Easy Eggless Sweet Potato Pie
- Roasted Sweet Potato and Cranberry Salad
- BEST Citrus-Chipotle Turkey Marinade
- Slow Cooker Easy Green Bean Casserole
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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Originally posted November 2017, post content edited to add more helpful information, no change to the recipe in November 2021.
This recipe is sponsored by Jennie-O.
