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By: Oriana Romero/Published: /7 Comments
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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.
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3.Step By Step Recipe Photo Tutorial
6.Frequently Asked Questions
7.More Egg-Free Thanksgiving Recipes You’ll Love!
8.Recipe Card 📖
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 juiceandzest 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
Can I use frozen cranberries?
Yes, you can! If using frozen, you don’t need to thaw.
Can I use an immersion blender if I’d prefer more smooth sauce?
Absolutely!
Can I use dried Cranberries to make cranberry sauce?
No, you’ll need fresh or frozen cranberries to make cranberry sauce.
How much does this recipe yield?
This recipe yields about 3 cups of cranberry sauce.
Can I double this recipe?
Yes, double all of the ingredients. The sauce may take longer to thicken since there’s added volume.
Can I half this recipe?
Yes, half all of the ingredients. The sauce may take less time to thicken since there’s less volume.
More Egg-Free Thanksgiving Recipes 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
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Recipe Card 📖
Easy Instant Pot Cranberry Sauce
Oriana Mommy’s Home Cooking
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.
3.89 from 45 votes
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Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Servings 20 servings
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.
Oriana’s 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.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 104kcalCarbohydrates: 26gSodium: 30mgPotassium: 56mgFiber: 1gSugar: 22gVitamin A: 50IUVitamin C: 12.4mgCalcium: 8mgIron: 0.1mg
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Course Condiments Side Dish
Cuisine American
Calories 104
Keyword cranberry instant pot recipe sauce thanksgiving
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
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.
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
