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 cooks up in a jiffy. Stovetop instructions are also included.
Easy & Quick Cranberry Sauce Highlights
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.
This Easy Instant Pot Cranberry Sauce flavor 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, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cranberries: Use fresh or frozen cranberries. Do not use dried. If using fresh, look for fresh cranberries that are bright red in color and firm to the touch.
- Sugar: Regular white granulated sugar o caster sugar.
- Fresh Orange: This recipe uses the juice and zest of a fresh orange.
- Cinnamon stick: Cinnamon is optional but adds a nice warm earthy flavor to the cranberry sauce. You can substitute ¼ teaspoon of ground cinnamon for the cinnamon stick.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Orange flavored Liqueur: Such as Grand Marnier or Triple Sec. I used Grand Marnier. This ingredient is 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.
- Black pepper: For extra flavor, don’t skip it!
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 the cranberries, sugar, orange zest, orange juice, water, cinnamon, and salt in the Instant Pot.
- Pressure cook for 6 minutes. When the time is over, press “Cancel” and let the Instant Pot release pressure naturally for about 10 minutes.
- Then select “Sauté”. Stir in orange-flavored liqueur and pepper. Cooke and mash the cranberries a little. Cook until the sauce reaches the desired consistency, about 5 minutes.
- Let cool completely at room temperature. Serve immediately or store in a tightly sealed container in the refrigerator for up to 1 week.
Substitutions & Additions
CINNAMON: You can substitute the cinnamon stick for ¼ teaspoon of ground cinnamon. You can also add ⅛ teaspoon of ground cloves for extra warm flavor.
SUGAR: Some recipes call for brown sugar rather than white sugar for cranberry sauce. Both work fine in this recipe. If you prefer a slightly more tart cranberry sauce, you can adjust the amount of sugar, adding more or less sugar to suit your tastes.
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 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.
Frequently Asked Questions
Yes, you can! If using frozen, you don’t need to thaw.
Absolutely!
No, you’ll need fresh or frozen cranberries to make cranberry sauce.
This recipe yields about 3 cups of cranberry sauce.
Yes, double all of the ingredients. The sauce may take longer to thicken since there’s added volume.
Yes, half all of the ingredients. The sauce may take less time to thicken since there’s less volume.
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Recipe Card 📖
Easy Instant Pot Cranberry Sauce
Ingredients
- 24 oz (2 bags 12oz each | 680 g) cranberries (fresh or frozen)
- 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.
Nutrition
Eggless Baking Frequently Asked Questions
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Originally posted in November 2017, the post content was edited to add more helpful information, no change to the recipe in October 2022.
This recipe was sponsored by Jennie-O.
Omg I just made this first time ever making ……it was out of this world NEVE buying the can stuff again !!! While warm I put over ice cream haha
Thank u so much
Hello Lisa! I’m so glad you enjoyed this, thanks so much for trying my recipe!
I buy lots of cranberries and freeze them too. Can this recipe be used to can/process the sauce for later use. I made it and the flavor was wonderful, also love the one for apple butter and would recommend it to anyone who likes apple……Thanks, Rochelle
Hello Rochelle! Yes, you can definitely use this recipe for canning. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Could you add 1/2 cup of Port instead of 1/2 cup of water? What about white wine?
Hello Shelly! Yes, you can add Port or white wine, but 1/2 cup sounds like too much. I would use 1/2 cup wine + 1/2 cup water. Thanks for your interest in my recipe. Please come back and let me know how it turns out. ?
I made this for Thanksgiving, and it was phenomenal! We aren’t really cranberry sauce lovers either, but this was a hit all round – thank you for the wonderful recipe