Instant Pot Cranberry Sauce
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This Instant Pot cranberry sauce is a must-have side dish for your Thanksgiving table. It’s such an easy, healthy holiday recipe!
I get so excited when cranberries go on sale in November. That’s when I know it’s really fall, and it’s time for all the cranberry treats.
Classic homemade cranberry sauce is one of my favorite ways to enjoy these little berries. Thanksgiving dinner wouldn’t be the same without it, and my Instant Pot makes it easier than ever to make it from scratch.
When the stovetop is busy with other Thanksgiving dishes, an electric pressure cooker is a great alternative for this all-important holiday condiment.
Instant Pot Cranberry Sauce Tips
This tart, sweet sauce cooks for less than 5 minutes, and it comes out perfectly. After 3 minutes at high pressure, you can adjust the saute time to find the perfect consistency for your family.
I include an apple in my cranberry sauce because it’s high in pectin, which helps to thicken the sauce. You can mash the sauce with a wooden spoon or potato masher as soon as it’s done cooking. Or for a smooth sauce, place it in a blender once it’s cooled.
If you like a sweeter sauce, add a little extra pure maple syrup to taste. For a paleo cranberry sauce, substitute water for the orange juice.
This Instant Pot cranberry sauce recipe is a great way to free up stove space when you’re cooking for the holidays.
Instant Pot Cranberry Sauce
- 12 oz cranberries
- 1/2 cup orange juice
- 1 medium apple peeled, cored, and chopped
- 3/4 cup pure maple syrup
- Place the cranberries, orange juice, chopped apple, and maple syrup in the Instant Pot. Turn the knob to Sealing, and set the pot on Manual for 3 minutes at high pressure. After the pot comes to pressure and the 3 minutes of cook time have elapsed, let the pressure release naturally for 10 minutes. Then turn the knob to Venting to let the remaining pressure release (if is hasn't already).
- Remove the top and mash the cranberry sauce with a wooden spoon or a potato masher. Press the Saute button and heat briefly to thicken (1 to 2 minutes, or to taste). The cranberry sauce will continue to thicken as it cools.
This recipe costs a total of $5.04 to make, or $.50 per ¼ cup serving. Try this easy recipe for a delicious Thanksgiving side dish!
If you don’t have an Instant Pot, try my slow cooker cranberry sauce instead. And save some cranberries for this delicious cranberry apple baked oatmeal.
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Note: This post was originally published in 2017, and it was updated in 2019.
Could I substitute orange blossom honey for the maple syrup?
Yes, honey would be fine in this recipe.
Thank you for sharing this great recipe! It was such a hit last year I can hardly wait to bring it to our gathering again.
On the cranberry package it suggested to freeze a bag for later, so I thought why not freeze it already made into sauce!! It’s not just for the holidays anymore! I can pull some out to put on a ham sandwich after Easter!
If I want to double the recipe, do I also double each ingredient (eg Maple Syrup and juice?) I made a double batch last year but I cannot remember how I tweaked the ingredients. I also added in 2 cinnamon sticks during cooking to give it a little more flavor. Thanks.
Yes, you can double all the ingredients. I’m going to try it with cinnamon sticks this year! Great idea.