Instant Pot Cranberry Sauce with Orange Juice

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 or Christmas dinner.

5 from 1 vote

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Prep Time 5

Cook Time 2

Natural pressure release 10

Total Time 17

Course Side Dish

Cuisine American

Servings people

Calories 114 kcal

Equipment

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.

Video

Nutrition

Keyword cranberry, Instant Pot