Instant Pot Cranberry Sauce

A glass bowl filled with cranberry sauce set on a round wooden board with a silver relish spoon.

5 from 1 vote

Instant Pot Cranberry Sauce

This Instant Pot Cranberry Sauce is sweet, tangy, and loaded with holiday flavor, made effortlessly with the magic of pressure cooking. Fresh cranberries, apples, and orange come together to create a jam-like sauce that’s perfect for your holiday table or leftovers. Ready in just 25 minutes, it’s a simple and delicious way to bring homemade goodness to your celebrations!

Author: Nikki Lee

Servings: servings

Prep Time 10

Cook Time 15

Total Time 25

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

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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.

Notes

This recipe makes 4 cups of cranberry sauce.

STORAGE:

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

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