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Cranberry Sauce in a white serving bowl
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Easy Instant Pot Cranberry Sauce

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.
Course Condiments, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 servings
Calories 104kcal

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.

Notes

 
STORE: Store your homemade cranberry sauce, covered, in the refrigerator for up to 5 days. 
 
FREEZE:  Leftover cranberry sauce can be frozen in an airtight container for up to 3 months.
 
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. 
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 104kcal | Carbohydrates: 26g | Sodium: 30mg | Potassium: 56mg | Fiber: 1g | Sugar: 22g | Vitamin A: 50IU | Vitamin C: 12.4mg | Calcium: 8mg | Iron: 0.1mg