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This Instant Pot Cranberry Sauce is sweet, tangy, and packed with holiday flavor in every bite. With the ease of pressure cooking, it’s the perfect homemade addition to your holiday table—no stovetop needed!
Cranberry sauce is one of those dishes that completes the holiday table. It’s sweet and tart, bright with citrus, and packed with the comforting flavors we all love this time of year. But what makes this recipe so special is how effortless it is. Thanks to the Instant Pot, you can skip the stovetop stirring and still end up with a sauce that tastes like you spent hours on it. It’s the kind of dish that makes the holidays feel just a little easier without sacrificing any of the flavor.
I love how versatile this cranberry sauce is. It’s not just a side for turkey—it’s a spread for leftover sandwiches, a topping for creamy brie, or even a swirl in your morning yogurt. The combination of cranberries, apples, and orange feels like the perfect balance of tart, sweet, and citrusy brightness. It’s a little taste of tradition, made modern, and it’s sure to become a favorite on your holiday table.
Nikki’s Recipe Rundown
- Taste: A perfect balance of tart cranberries, sweet apples, and citrusy orange with a little savory depth from the salt and vinegar.
- Texture: Velvety sauce with tender bites of apple for a bit of texture.
- Ease: With the Instant Pot, this is practically foolproof—quick, simple, and no standing over the stove.
- Pros: Minimal hands-on time, jam-like consistency, and it chills beautifully for make-ahead prep.
- Considerations: Be sure to taste as you go; sweetness is subjective and can vary with the tartness of your cranberries and apples.
- Recipe Repeatability: Absolutely! This one’s too good not to make every holiday.
Ingredients Needed for Cranberry Sauce in the Instant Pot
- Cranberries: Use fresh or frozen whole cranberries. Thaw first if frozen.
- Apples: Pick firm, sweet varieties like Honeycrisp, Gala, or Fuji for the best flavor and texture.
- Orange: The whole orange, peel included, adds a zesty punch. Finely chopping is key for a smooth finish.
- Sugar: Start with less and adjust as needed.
- Vinegar: A small splash of white vinegar enhances the tanginess and balances the sweetness for a well-rounded flavor.
- Water: Keeps the sauce from sticking and helps blend the flavors.
Variations and Substitutions
- Citrus Twist: Swap the orange for tangerine or clementine for a slightly sweeter and milder citrus flavor.
- Spiced Cranberry Sauce: For a cozy, spiced twist, add ½ teaspoon of cinnamon and a pinch of ground cloves or nutmeg to the sauce. These warm spices enhance the sweet-tart flavors. Not a fan of cloves or nutmeg? Swap them out for a splash of vanilla instead.
- Spicy Cranberry Sauce: For a bold twist, stir in 1–2 finely chopped jalapeños or a pinch of cayenne pepper during the pressure cooking step. This lets the heat blend seamlessly with the sweet and tangy flavors, giving your cranberry sauce a delicious spicy kick!
- Natural Sweeteners: Use honey or maple syrup instead of sugar for a more natural sweetness and a subtle flavor variation.
Uncooked Cranberry Relish
For a fresh and vibrant twist, try an uncooked version! Coarsely chop fresh cranberries and apples in a food processor, then transfer to a bowl. Finely chop an orange (peel included) and add it to the mix. Stir in salt and sugar, starting with 1 cup sugar, and adjust to taste. This no-cook option is crisp, tangy, and perfect for those who love a brighter, raw flavor profile.
How To Make Instant Pot Cranberry Sauce
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 – Prepare Ingredients
Rinse the cranberries and orange.
Then, quarter the orange (peel on), remove the stem ends and finely chop in a food processor. Peel, core, and chop the apples into small pieces.
Step 2 – Pressure Cook the Base
In the Instant Pot, combine cranberries, sugar, water, orange, and salt.
Lock the lid, set the release valve to sealing, and program the cooker for 5 minutes on high pressure.
Once the time is up, let the pressure release naturally for 5 minutes before manually venting the rest.
Step 3 –Sauté for Texture
Switch the Instant Pot to sauté mode. Next, stir in vinegar and apples, cooking for 3–5 minutes until the apples are tender.
Taste and adjust sweetness by adding more sugar if needed. For a thinner sauce, add a splash of water at this stage.
Step 4 – Cool and Chill
Transfer the sauce to a bowl. Cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours to let the flavors meld.
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Recipe Tips
- Finely Chop the Orange in the Food Processor: If you want to avoid large bits of peel, make sure to chop the oranges when pulsing in the food processor finely—this keeps the sauce silky and smooth.
- Use the Sauté Function Sparingly: The apples should be tender but not mushy.
- Adjust Sauce Thickness: This sauce has a jam-like consistency, which is great if you love it thick! But if you prefer it a bit thinner, just add a splash of water while sautéing and stir until it’s just the way you love it.
- Don’t Skip the Chilling Step: Letting the sauce chill gives the flavors time to meld and deepen, making it even more delicious!
Recipe FAQs
Adding the apples during the pressure cooking phase would make them too soft and turn them into an applesauce consistency. By sautéing them afterward, you keep a bit of texture, which adds a nice contrast to the smooth cranberry sauce.
Most of the cranberries will burst during cooking, creating a smooth, jam-like sauce. Adding apples gives it a bit of texture and a natural sweetness to balance the tart cranberries.
Storage and Make-Ahead Instructions
Make-Ahead: Prepare up to three days in advance and chill in an airtight container.
Refrigeration: Store covered in the refrigerator for up to 10-14 days.
Freezing: Transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before serving.
What to Serve with Cranberry Sauce
- Roasted Turkey or Chicken: The classic pairing! The tangy-sweet flavor of cranberry sauce complements savory roasted meats perfectly.
- Ham: The sweetness of the sauce balances beautifully with the saltiness of a glazed ham.
- Pork Tenderloin or Roast: Add a dollop of cranberry sauce for a fruity, tangy contrast to rich, juicy pork.
- Cheese Boards: Use cranberry sauce as a topping for brie, goat cheese, or cream cheese—it’s a festive addition to any charcuterie board.
- Sandwiches: Spread cranberry sauce on leftover turkey or ham sandwiches for a delicious twist.
- Pancakes or Waffles: Stir some into a warm syrup or serve it as a topping for a sweet breakfast treat.
- Yogurt or Oatmeal: Swirl cranberry sauce into your morning bowl for a burst of flavor and color.
- Holiday Stuffing or Dressing: Serve alongside stuffing for a complementary tangy note.
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Instant Pot Cranberry Sauce
Ingredients
- 12 ounces whole cranberries , fresh or frozen (4 cups)
- 1 navel orange, finely chopped in a food processor
- ½ cup water
- 1 teaspoon salt
- 2 medium apples, peeled, cored, and coarsely chopped (or 1 large apple)
- ½ cup sugar, up to 1 cup sugar
- 1 teaspoon white vinegar
Instructions
- Mix the cranberries, sugar, orange, water, and salt in the Instant Pot. Seal the lid. Turn pressure release valve to sealing positon. Program cooker to manual at high pressure for 5 minutes.12 ounces whole cranberries, 1 navel orange, ½ cup water, ½ cup sugar, 1 teaspoon salt
- Allow cooker to release pressure naturally for 5 minutes. Set release valve to venting position until float valve drops. Carefully remove lid.
- Program cooker to saute on normal heat. Add vinegar and apples, cook mixture until apples are tender, stirring frequently (approx 3-5 minutes). Taste at this point. If you would like a sweeter sauce, gradually add in additional sugar (1 tablespoon at a time). If you want a thinner sauce, you can add a little water. The mixture will continue to thicken as it cools.2 medium apples, 1 teaspoon white vinegar
- Transfer to a bowl. Cool at room temperature for 30 minutes. Cover and chill at least 2 hours before serving.
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Notes
- Cool Completely: Allow the cranberry sauce to cool completely at room temperature before storing.
- Make-Ahead: You can prepare this up to three days in advance and store it in an airtight container in the fridge.
- Refrigeration: Keep it covered in the refrigerator, and it will stay fresh for 10–14 days.
- Freezing: For longer storage, transfer the sauce to freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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