This homemade cranberry sauce is the perfect addition to your holiday meals. We love a good cranberry sauce. For holiday meals, it feels like we are juggling what stove and oven space. That’s why we have this recipe available in both Instant Pot and stovetop versions.
So, whether you’re making it for the first time or a seasoned pro, this Instant Pot cranberry sauce is a holiday essential that will undoubtedly become your favorite thing on the holiday menu. Enjoy, and may your holiday season be filled with the warm, comforting flavors of this cranberry sauce.
Recipe Ingredient Notes
To make this homemade cranberry sauce, you will need the following ingredients:
- Fresh cranberries
- 100% Orange Juice
- Sugar
- Cinnamon
- Pure maple syrup
Equipment Needed
We use a Instant Pot LUX 6 Quart 6-in-1 Programmable Pressure Cooker. It is basically seven appliances in one. You can use it as a pressure cooker, rice cooker, slow cooker, saute, steamer, cake maker, and warmer.
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Homemade Cranberry Sauce
Instant Pot Instructions
- Add all the ingredients to the inside of the Instant Pot and mix together.
- Place the lid on top and lock into place. Turn the valve to SEALING. Select MANUAL (or Pressure Cook). Set the time for 7 minutes.
- When cooking ends, do a NATURAL RELEASE of the pressure (will take 10-15 minutes).
- Remove the lid.
- Spoon the sauce into a bowl and chill until ready to serve. The sauce will continue to thicken up as it cools.
Stovetop Instructions
- In a saucepan over medium heat, combine sugar and orange juice and whisk together until sugar is dissolved.
- Stir in cranberries and cook for about 10 minutes, or until they begin to pop.
- Remove from heat and transfer to a bowl.
- Sauce will thicken as it cools.
Recipe Notes
Cranberries themselves are naturally bitter. By adding in the maple syrup and sugar this recipe is able to counter act the bitterness of the cranberries, making it the perfect topping for your turkey.
Since this is such an easy Instant Pot recipe, you might just have time to make your own orange juice for this recipe. If you have not made your own before, take a look at this fresh orange juice recipe and simply swap your homemade orange juice with store bought juice.
Storage Suggestions
As it stands, this cranberry sauce will thicken. Do not refrigerate or freeze until sauce has completely cooled.
- In the Refrigerator: Place room temperature cranberry sauce in an airtight container. Store in the refrigerator for up to 7 days.
- In the Freezer: Place room temperature cranberry sauce in an airtight container or ziplock bag. Write the recipe name and date on the container, and store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight. To warm your cranberry sauce, heat on a stovetop over medium heat until it’s your preferred consistency.
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Homemade Cranberry Sauce Recipe
Ingredients
- 16 ounces fresh cranberries
- 1 cup 100% orange juice
- ½ cup sugar
- 1 teaspoon cinnamon
- zest from 1 orange
- 2 Tablespoons pure maple syrup
Instructions
Instant Pot Instructions
- Add all the ingredients to the inside of the Instant Pot and mix together.
- Place the lid on top and lock into place. Turn the valve to SEALING. Select MANUAL (or Pressure Cook). Set the time for 7 minutes.
- When cooking ends, do a NATURAL RELEASE of the pressure (will take 10-15 minutes).
- Remove the lid.
- Spoon the sauce into a bowl and chill until ready to serve. The sauce will continue to thicken up as it cools.
Stovetop Instructions
- In a saucepan over medium heat, combine sugar and orange juice and whisk together until sugar is dissolved.
- Stir in cranberries and cook for about 10 minutes, or until they begin to pop.
- Remove from heat and transfer to a bowl.
- Sauce will thicken as it cools.
Notes
- As the sauce cools down, it will thicken. If your sauce still has a lot of liquid when you are putting it in the container, do not worry.
- Make this recipe the day before, and store in the refrigerator until ready to eat.
- Cranberries are naturally bitter. By adding in the maple syrup and sugar this recipe is able to counteract the bitterness of the cranberries.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
We loved the recipe. So close to the Western Family we use to get until it wasn’t available it Utah anymore. It made so much. Can we bottle it or freeze it and how long would it stay good for?
We froze ours for about 3 weeks and it was great in an airtight freezer container.
Can you make this ahead and keep refrigerated for a couple weeks
We made it a week before Thanksgiving, and then stuck it in the freezer until the day before.Then we thawed and served. It was just as delicious.
Is it supposed to be served hot or cold? Flavor is unmatched!
Thank you so much!!! You can serve it either way! I like to serve it warm out of the Instant Pot, but my husband likes it after it’s been in the fridge overnight and is chilled. It’s totally up to you!
We like to serve it cold, but you can serve it the way you like it.
When do you add the cinnamon, orange zest and maple syrup?
You add all of the ingredients together at the beginning
This recipe is delicious and so easy to make. I made it on the stovetop. Definitely a keeper!
Can this be frozen?
Yes! To freeze, allow the sauce to cool completely, then transfer it to an airtight, freezer-safe container or bag, removing as much air as possible before sealing.
Can I double the recipe in my 6 qt instapot
Yes it should double fine