|Nutrition Facts (per serving)|
|Servings: 10 to 15|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 2g||6%|
|Total Sugars 20g|
|Vitamin C 11mg||54%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Instant Pot cranberry sauce makes an essential Thanksgiving side dish a breeze to prepare and cook. The pressure cooker makes preparation nearly effortless and it leaves the oven and stovetop free for other dishes. Simply add the ingredients, pressure cook for two minutes, and then use the sauté function to thicken it up. It'll keep thickening as it cools.
You can adjust the amount of sugar to make a cranberry sauce as sweet as you like. The sweet-tart ruby red sauce complements a turkey, chicken, or ham dinner with its flavor and vibrant color. It's excellent to serve with the leftovers as well—add it to a sliced turkey sandwich or serve the sauce alongside a turkey and dressing casserole.
"I absolutely love making fresh cranberry sauce for a classic Thanksgiving meal. I always have thought of it as an easy side dish, but this Instant Pot version makes it even easier. The orange balances out the sweetness and would complement your Thanksgiving turkey perfectly." —Tracy Wilk
24 ounces fresh cranberries
1 cup sugar
1/2 cup fresh orange juice, from 2 to 3 oranges
1/3 cup maple syrup, or golden cane syrup
2 teaspoons orange zest
1/2 teaspoon pure vanilla extract
1 stick cinnamon
Gather the ingredients.
Rinse the cranberries and pick them over, discarding any mushy or damaged berries. Add the cranberries to the Instant Pot.
Add the sugar, orange juice, maple syrup, finely grated orange zest, vanilla extract, and the cinnamon stick to the pot with the cranberries. Gently stir to combine the ingredients.
Lock the Instant Pot lid in place and set the vent to sealing. Choose the manual setting, high pressure, for 2 minutes. Let the pressure release naturally for 10 minutes, and then open the vent to manually release the remaining pressure.
Remove the cinnamon stick. Turn on the sauté setting and cook for another 2 to 3 minutes, stirring frequently, until thickened. The sauce will continue to thicken as it cools.
Transfer the cranberry sauce to a storage container and cool completely. Refrigerate until serving time. Serve it chilled or at room temperature.
- The cranberry season is fairly short; harvest begins in September and continues into November. Use frozen whole cranberries in this recipe if fresh berries aren't available. When fresh cranberries are available, stock up on them and store the bags in the freezer to use throughout the year.
- Be sure to use a natural release for at least 10 minutes when pressure cooking cranberry sauce to prevent splatters.
- You can use leftover cranberry sauce for a multitude of dishes. Spread it on a sandwich, stir it into yogurt, dollop on top of waffles or pancakes, and more.
- For additional flavor and texture, add a finely diced apple or pear.
- Cranberries are tart and need a generous amount of sugar. If, after releasing the pressure, you find the sauce is still too tart for your taste, add more sugar and continue cooking on the sauté setting until the sauce reaches the desired thickness and the sugar has dissolved.
- For a thinner sauce, warm it in a saucepan over low heat and add small amounts of water or juice until the desired consistency is reached.
How to Store and Freeze
- Cranberry sauce will keep for up to a week in a covered container in the fridge. Make it up to a day or two ahead of time to make your Thanksgiving meal prep easier.
- You can also freeze cranberry sauce for up to two months. Defrost in the fridge before serving.
Do you serve cranberry sauce hot or cold?
Cranberry sauce is typically served cold or at room temperature. You can serve it hot if desired, but it will thicken more if cooled.