Instant Pot Cranberry Sauce is a really quick and easy addition to your Thanksgiving table, made with frozen whole cranberries, sugar, orange juice, and spices in the Instant Pot and ready in just 15 minutes!

I’m working on posting all of my favorite Thanksgiving sides this year! And for now, here’s my favorite Instant Pot Mashed Potatoes, Cranberry Stuffing, Homemade Gluten Free Stuffing Mix, and Amish Broccoli Salad with Craisins!

Instant Pot Cranberry Sauce

Instant Pot Cranberry Sauce

Instant Pot Cranberry Sauce is sweet, tart, and has just a hint of spice to it. I like to decorate my dish with some lemon or orange zest before bringing it to the table. Plus this version thickens with the natural pectin in the fruit and cooking the fruit down, so you can be sure that it is all gluten free!

Can you freeze instant pot cranberry sauce?

Yes, instant pot cranberry sauce is great for making ahead and freezing! Just make sure to seal tightly in an airtight container to avoid freezer burn. Defrost in the refrigerator the night before serving.

Can you make instant pot cranberry sauce without orange juice?

You can make instant pot cranberry sauce without orange juice by substituting with apple juice or just water. If you use water, keep in mind that you will also cut down on some of the sweetness in the recipe.

Tips for How to Make Instant Pot Cranberry Sauce

  • I like to use frozen cranberries for this recipe because you can buy them when you have time and use them whenever you get a chance to. You can also use fresh cranberries if that’s what you have.
  • Try substituting the brown sugar in this recipe with maple syrup, honey, or molasses for a different flavor profile.
  • You can leave the sugar out entirely if you want a no sugar recipe. Because the cranberries are so tart, make sure to add some artificial sweetener like stevia to balance out the flavor.
  • If you want to make a seedless cranberry sauce, you have two options. The first is to start with fresh berries and cut them in half. Then rinse them with cold water to remove the seeds. The second is to put your sauce through a strainer before cooking it down and further.

How long does cranberry sauce last?

Cranberry sauce will last for 3-4 days in the refrigerator, tightly sealed in an airtight container.

How do you make cranberry sauce less tart?

Make your instant pot cranberry sauce less tart by adding more sugar. The sweetness will balance out the flavor of your sauce.

What do you eat cranberry sauce with?

Cranberry sauce is usually eaten with turkey during the Thanksgiving holiday. You don’t have to save instant pot cranberry sauce for just the holidays, though. This recipe would also go well with my Instant Pot Whole Chicken, or any poultry that you have.

Why do people eat cranberry sauce on Thanksgiving?

People eat cranberry sauce on Thanksgiving because of the historical context. During the time of the first Thanksgiving, cranberries were abundant in the area. It makes sense that the pilgrims and native Americans would have served it during the first Thanksgiving.

Why is my cranberry sauce runny?

If your cranberry sauce is runny, it is probably because you just had extra juicy fruit to start with. To fix runny cranberry sauce, take the lid off of your instant pot and turn on saute mode. Stir every few seconds to keep the cranberry sauce from scorching on the bottom. Cook for 4-5 minutes, or until your cranberry sauce reaches the desired thickness.

Should cranberry sauce be heated?

During the initial prep, this cranberry sauce is heated to break down the berries and achieve the desired consistency. But after that, I would serve your cranberry sauce as cold as possible.

Instant Pot Cranberry Sauce

Instant Pot Cranberry Sauce

Instant Pot Cranberry Sauce is a really quick and easy addition to your Thanksgiving table, made with frozen whole cranberries, sugar, orange juice, and spices in the Instant Pot and ready in just 15 minutes!
Prep Time: 3 mins
Cook Time: 12 mins
Total Time: 15 mins
Course: sauce, Side Dish
Cuisine: American
Author: DishingDelish.com
Yield: 8 servings

Ingredients
 
 

  • 16 ounces frozen cranberries
  • 1 cup orange juice
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • ¼ tsp allspice
  • ¼ tsp salt

Equipment

  • Instant Pot

Instructions
 

  • Add all ingredients to the instant pot and seal the lid and pressure valve. Set on high for 2 minutes, then allow to naturally release (about 10 minutes).
  • After pressure is released, open pot and stir. If you want a thicker sauce, leave the lid off and turn on saute mode, stirring until it reaches desired thickness.

Notes

Click on the time in the instructions to start a timer!

Nutrition

Calories: 229kcal (11%)Carbohydrates: 58g (19%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 79mg (3%)Potassium: 108mg (3%)Fiber: 1g (4%)Sugar: 53g (59%)Vitamin A: 81IU (2%)Vitamin C: 41mg (50%)Calcium: 21mg (2%)Iron: 1mg (6%)
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