This Instant Pot cranberry sauce with orange juice is a classic, easy recipe made with fresh or frozen cranberries. Flavored with maple syrup, cinnamon, and zesty orange juice, it’s the best ever for Thanksgiving. Learn how to make homemade cranberry sauce in minutes for a whole cranberry dish that’s sweet, tart, and delicious. Pin this small-batch recipe now to make ahead and wow your guests with homemade cranberry orange flavor!
Why this is the best Instant Pot cranberry sauce
This is an easy dump and go recipe that requires no babysitting. Homemade cranberry sauce on the stove is very easy, but it requires frequent stirring that we often don't have time for during a busy holiday meal prep. With this Instant Pot recipe, all you have to do is measure, stir, and seal the lid! In a few minutes, your cranberry sauce is perfectly cooked with no worrying about having burned it in a saucepan.
The ingredients for this easy recipe are very common. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in every grocery I've ever visited during the holiday season. I have not seen cranberries available at other times of the year, so if you think you'll want to make cranberry sauce in the summer, grab a couple of extra bags in November and throw them in the freezer to use later on.
This recipe is allergy-friendly. As written, it is soy-free, egg-free, dairy-free, gluten-free, nut-free, and vegan. Some people like to put pecans in their cranberry sauce (and you can if you want to), but I like mine smooth with no nuts, and that's how this recipe is written.
What you'll need to make Instant Pot orange cranberry sauce
Equipment
- Microplane grater - You need this to get the zest off of the orange and into your orange cranberry sauce. The zest is the very thin colored layer of a citrus fruit's skin. It is flavorful and pleasant, whereas the white pith underneath is bitter and unpleasant. You need a grater that is fine enough to scrape off the zest but leave the pith behind.
- Instant Pot - I recommend a 6-quart Instant Pot or other electric pressure cooker for this recipe. It doesn't have to be an Instant Pot; any brand is fine.
- Immersion blender - I don't use this because I like my cranberry sauce to be a little lumpy, but if you want a smooth consistency, you'll need an immersion blender to achieve that.
Ingredients
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
- Fresh or frozen cranberries - I prefer whole fresh or frozen cranberries in this recipe. Rinse them thoroughly and be sure to throw away any mushy or shriveled berries. If your berries are frozen, there is no need to defrost them before adding to the Instant Pot. This recipe will not work with dried cranberries.
- Orange juice - Freshly squeezed orange juice will give you the best flavor, but to be honest, I don't squeeze my own. What I do is I zest the orange, then I squeeze it, then I add orange juice from a carton to equal the amount needed in the recipe.
- Orange zest - You really need this for flavor in the recipe. The burst of orange is so good. Save a pinch for garnish.
- White or brown sugar - You can really use any sweetener including maple syrup, honey, or an artificial sweetener. If you use something other than brown or white sugar, start with a little less than the recipe suggests, cook your sauce, then taste it and adjust the sweetener if needed after it's cooked but while it's still warm.
- Water - You can use extra orange juice if you want to.
- Ground cinnamon - This is optional but very nice. I always use it. Some recipes will call for spices like nutmeg or ginger, which I don't like in my cranberry sauce. But if you think you will, feel free to add a pinch of one or the other (no more than ⅛ teaspoon).
- Salt - Don't leave this out. I don't make the rules.
How to make Instant Pot cranberry sauce with orange juice
- Add cranberries, orange juice, orange zest, sugar (or maple syrup), water, cinnamon (if using), and salt to the Instant Pot.
- Stir to combine.
- Seal the lid, and cook on Manual (High Pressure) for 2 minutes.
- Once the cooking time is complete, allow a 10-minute natural release, then carefully Quick release any remaining pressure.
- Open the lid and stir the sauce. Use the back of a spoon to mash some of the berries for a thicker texture, leave them whole for a chunkier sauce, or use an immersion blender for a completely smooth sauce.
- Let the cranberry sauce cool; it will thicken as it cools.
- Transfer to a serving bowl or airtight container and refrigerate for up to a week. Cranberry sauce tastes best a day or two after it's been made.
Variations & Substitutions
For a boozy cranberry sauce, stir in 2 tablespoons of Grand Marnier or bourbon after cooking.
You can add a teaspoon of vanilla bean paste or vanilla extract.
Swap ¼ cup cranberries for diced apples for a sweeter version.
Add ½ cup dried cherries or ¾ cup frozen dark cherries to the cranberry mixture for a cherry cranberry sauce.
Add a cinnamon stick or ¼ teaspoon nutmeg before cooking for a spiced version.
If you don't have orange juice, you can substitute apple juice, pineapple juice, or even plain water.
Cook's tips for the best Instant Pot cranberry orange sauce
If the sauce seems too thin after cooking, let it simmer on Sauté mode for 1–2 minutes until it thickens. Remember, it will naturally thicken as it cools, so you probably won't need to thicken it if you have followed the recipe.
Taste and adjust sweetness after cooking. Add more maple syrup, sugar, or a sugar substitute if the sauce is too tart.
This cranberry sauce is perfect for making a day or two ahead of time, the flavors deepen as it sits!
You can easily double this recipe to feed a crowd. Double all ingredients and keep the same cooking time. Ensure your Instant Pot isn’t filled more than halfway, as cranberries foam slightly while cooking.
I buy a bunch of bags of fresh cranberries during the holidays and stick them in the freezer so that I can make recipes like this and my cranberry fluff salad all year long.
Can I make cranberry sauce ahead?
Yes! Because this cranberry sauce recipe keeps for up to a week in the refrigerator (and you serve it chilled anyway), you can make it well in advance of your holiday meal. Wait until it's cooled to room temperature and then keep it in an airtight container in the refrigerator.
Does this have to be made in the Instant Pot?
No. See here for instructions in a saucepan on the stovetop. The Instant Pot is easier and quicker, and you don't have to stir it to prevent burning the way you would on the stovetop. But they taste pretty much the same, so it doesn't really matter how you make it.
Storing leftover orange cranberry sauce
Transfer cooled cranberry sauce to an airtight container and store in the refrigerator for up to 7 days.
You can also freeze cranberry sauce. Transfer cooled sauce to a freezer-safe container and store in the freezer for up to 2 months. Thaw in the fridge overnight before serving.
Can I use frozen cranberries?
Yes! Frozen cranberries work just as well as fresh. No need to thaw—simply add them straight to the Instant Pot.
How can I make this sauce smoother?
For a smoother consistency, use an immersion blender and blend until your desired texture is achieved.
How do I make orange cranberry sauce less tart?
If the cranberries are too tart, add more sugar, maple syrup, or a sweetener of your choice. Stir it in after pressure cooking, while the sauce is still warm.
What if I don’t have orange juice?
You can substitute with apple juice or pineapple juice.
How can I serve this cranberry sauce?
- It's a classic pairing with turkey or ham, as a glaze or as a side dish.
- Spread it on turkey sandwiches, wraps, or crostini.
- Use as a topping for oatmeal, yogurt, pancakes, or waffles.
- Swirl into cheesecake or serve with brie cheese.
- Add to a smoothie.
The Rest of our Thanksgiving Menu
We don't get creative with our Thanksgiving menu. We like routines. We like the comfort of the same old food.
- Roast Turkey
- Creamy Crockpot Mashed Potatoes
- Candied Sweet Potatoes
- Roasted Vegetable & Cornbread Stuffing
- Old-Fashioned Chestnut Stuffing Recipe
- Slow Cooker Sweet Potato Casserole
- Traditional Green Bean Casserole
- Fluffy Cranberry Fruit Salad with Pineapple
- Homemade Orange Cranberry Sauce
- Instant Pot Orange Cranberry Sauce
- Praline Pumpkin Pecan Pie
- The Worlds' Best Pecan Pie
- Couldn't Be Easier Cherry Pie
- No Churn Pumpkin Pie Ice Cream
And for the leftovers, try one of these delights:
You can read more about my easy and traditional Thanksgiving menu.
Recipe
Instant Pot Cranberry Sauce with Orange Juice
Ingredients
- 12 ounces fresh cranberries or frozen
- ½ cup orange juice
- 1 large orange zest only
- ½ cup sugar white or brown, or maple syrup
- ¼ cup water
- ¼ teaspoon cinnamon optional
- 1 pinch salt
Instructions
- Add cranberries, orange juice, orange zest, sugar (or maple syrup), water, cinnamon (if using), and salt to the Instant Pot. Stir to combine.
- Secure the lid, and cook on Manual (High Pressure) for 2 minutes.
- Once the cooking time is complete, allow a 10-minute natural release, then carefully Quick release any remaining pressure.
- Open the lid and stir the sauce. Use the back of a spoon to mash some of the cranberries for a thicker texture, or leave them whole for a chunkier sauce.
- Let the cranberry sauce cool; it will thicken as it cools.
- Transfer to a serving bowl or airtight container and refrigerate for up to a week. Cranberry sauce tastes best a day or two after it's been made.
Heather says
I've made cranberry sauce on the stove before, and it tasted good but took so long. These instructions are perfect! It tasted just as good as last year and took a fractiono f the time.