This made from scratch Instant Pot Cranberry Sauce is a beautiful addition to your Thanksgiving or Christmas table! A quick, sweet, tart, home made ruby red sauce, exploding with flavor makes it a perfect holiday essential.
Am I allowed to say “Tis The Season!” yet? Because believe it or not Christmas is right around the corner! I know, kind of crazy! And the closer that we get to the holidays the more I keep thinking about essential holiday recipes for all of you!
You truly can not go wrong with a homemade cranberry sauce. It’s harvest season around these parts of Canada and I cannot even begin to describe the flavor that is, fresh cranberries. This cranberry sauce is made in one pot, with a little bit of nutmeg and some orange zest – and let me tell you, it’s a home run!
- Cranberries – I am using 1 bag of fresh cranberries today
- Orange – We’re using the juice and the zest, this will help to add acidity and will also brighten our sauce.
- Sugar – Simple, granulated white sugar is all that’s needed.
- Nutmeg – This is going to help round out the sauce – if you don’t have any on hand, cinnamon will work just as well.
- Vanilla – The secret ingredient! Only a little splash in needed to bring all these flavors together!
How to Pick Out the Freshest Cranberries
If you’re really going the extra mile for this cranberry sauce and picking out individual fresh cranberries, there are a couple things you want to look for.
- Look for cranberries that are deep red in color, and
- They should also be plump, and firm to touch.
You will know they are fresh if you can bounce a couple off the floor (I’m not kidding, try to be discrete!).
How to Make Instant Pot Cranberry Sauce
- Assemble the sauce: In an instant pot or pressure cooker, add 8oz of the cranberries, orange juice, and orange zest. Lock the lid into place, turn the valve to sealing. Select manual/pressure cook and adjust pressure to high; set the timer for 15 minutes. When cooking has finished, let the pressure release naturally and then turn the valve to venting in order to release any remaining pressure.
- Finish the sauce: Remove the lid and add in left over portion of cranberries, as well as the sugar, nutmeg, and vanilla. Stir until sugar is dissolved and the last berries begin to burst – which should be within 3 minutes. And voila!
NOTE: If the sauce is too thick, you can add water (not too much!) in order to thin the sauce to better suit your liking!
What Else Can I Add to My Cranberry Sauce?
You can add lots! Cranberry sauce is a bit of a blank canvas, here are a few suggestions:
- Nuts – Any of your choice – chopped pecans would be delish!
- Spices – Different spices such as allspice, cinnamon, or cloves.
- Candied ginger
- Pomegranate molasses
Why You’ll Love This Recipe
Versatility you guys! Don’t limit yourself to only making this sauce a couple times a year – there are so many ways to use this cranberry sauce that are not dependant on whether or not it’s a holiday!
- Jam – Use it like a jam, on fresh breads, paninis, pancakes and waffles.
- Flavor – Add it to yogurt, smoothies, cream cheese spreads, or even whipped cream.
- Baking – This is a no brainer! Put it in tarts, muffins, pastries and so much more!
- Glaze – Add it onto poultry or meat for a little zingy topping!
If you store cranberry sauce in the fridge in an airtight container it will actually last up tp 2 weeks! It freezes really well too making it super helpful for preparing ahead of time!
What To Serve With
Craving More Holiday Sides?
- Butter Biscuits
- Potatoes Au Gratin
- Honey Rolls
- Roasted Green Beans
- Garlic Herb Red Potato Salad
- Port Infused Nut Stuffing
- Garlic Parmesan Roasted Brussels Sprouts
- Brandy Glazed Carrots
Instant Pot Cranberry Sauce
- 12 oz cranberries, fresh (1 bag)
- 1/2 cup orange juice
- 1/2 cup sugar, granulated
- 2 tbsp orange zest
- 1/8 tsp nutmeg
- 1 tsp vanilla extract
- Add 8 oz of the cranberries, orange juice and orange zest to the Instant Pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes. When cooking ends, let the pressure release naturally for 7 minutes, then turn the valve to “venting” to quick release the remaining pressure.
- Unlock and remove the lid. Select Sauté mode. Add remaining cranberries, sugar, nutmeg and vanilla extract. Stir until the sugar dissolves and the last berries begin to burst, about 3 minutes. Add a bit of water to thin the sauce out if it gets too thick for your liking.
- If you store cranberry sauce in the fridge in an airtight container it will actually last up tp 2 weeks! It freezes really well too making it super helpful for preparing ahead of time!