This quick and easy Cranberry Sauce made in the Instant Pot uses fresh (or frozen) cranberries, sugar, orange juice, and spices. It’s a great vegan side that takes only 5 minutes hands on time.
Before the arrival of Instant Pot and electric pressure cookers, we’d make cranberry sauce on the stove. One of my favourite variations is this spiced Indian cranberry chutney with ginger.
Ever since we got our Instant pot though, it’s been put to full use! It’s such a handy way to speed up cooking. We gave this cranberry sauce recipe a go over Easter and I’m excited to share it with you for Thanksgiving and Christmas!
It goes beautifully with this vegan oven baked butternut squash. Add a side of air fryer honey, mustard parsnips and bread sauce and you’re on your way to preparing a delicious vegetarian roast!
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Cranberries – We have used fresh whole cranberries from USA, which is available easily just a couple of weeks before Christmas here in the UK. But if you have no luck in finding fresh, frozen works just as well too. You may need a little less water though.
- Sugar – granulated white sugar works.
- Brown sugar– I like using a mix of brown and white sugar as it lends richer and deeper flavours to the sauce. If you don’t want to use brown sugar, just substitute the same amount of white sugar.
- Orange juice – fresh unsweetened orange juice adds zing to the sauce. It’s optional, but well worth it! If you don’t add it, add the same volume of water instead.
- Cinnamon – I only use a small piece to gently infuse the sauce. I do not recommend using cinnamon powder as an alternative as it will leave behind an unwanted texture.
- Orange zest or peel for extra orange-ness.
Step by Step Method
- Add cranberries, sugar, cinnamon stick, and orange peel/zest to the instant pot.
- Add orange juice, water and close the lid and high-pressure cook for 4 minutes.
- Let the Instant pot release pressure naturally.
- Stir the sauce, remove orange peel (if added) and cinnamon stick and let allow it to cool. It will thicken as it cools. If you feel the sauce is too runny, you can sauté the mixture until it thickens a little further.
FAQs
Can I use any other spices for this sauce?
You can add 1-2 cloves, fresh grated ginger or dry ginger powder.
> Can I make this cranberry sauce ahead of time?
You can make this sauce 2-3 days in advance and keep it in the refrigerator in an air-tight container or jar. The sauce will thicken as it chills.
> How to store it
Once it is completely cool at the room temperature, put it in a container with a lid and store it in the refrigerator for up to 1 month.
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Instant Pot Cranberry Sauce
Equipment
- 1 Instant pot
Ingredients
- 11 oz cranberries fresh or frozen
- 100 grams brown sugar
- 75 grams granulated sugar
- 1 small stick cinnamon
- 150 ml orange juice fresh
- 50 ml water
- 1 tablespoon Orange zest or peel
Instructions
- First, rinse the cranberries if using fresh.11 oz cranberries
- To the inner pot, add the cranberries, both sugars, orange juice, cinnamon stick, orange zest or peel. Top up with water.100 grams brown sugar, 75 grams granulated sugar, 1 small stick cinnamon, 150 ml orange juice, 50 ml water, 1 tablespoon Orange zest
- Put the lid on and set the valve on the sealing position.
- Select ‘Pressure Cook’ for 4 minutes (high pressure).
- Let the Instant pot sit for 10 minutes to naturally release.
- Then carefully open the lid, the sauce will be slightly watery.
- With the back of the spoon, mix the sauce and mash the berries.
- Remove the cinnamon stick and orange peel (if using)
- Serve the sauce warm or cold. It will thicken as it cools.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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