Instant Pot Cranberry Sauce Recipe | Damn Delicious (2024)

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Instant Pot Cranberry Sauce Ingredients Instructions Notes Did you make this recipe? Post navigation Want to Save this Recipe for Later? Leave a Reply 30 comments Lisa — December 23, 2021 @ 5:36 AM Reply This recipe is super easy and absolutely delicious! It’s not too tart, but also not overly sweet! Thank you!!! Mary — November 25, 2021 @ 11:04 AM Reply Heaven in a bowl . Followed recipe as written…it’s going into fridge for this Sunday’s feast. Krystyna — November 24, 2021 @ 2:22 PM Reply Followed this recipe, with a few tweaks. Delicious! Ashley — November 23, 2021 @ 11:49 AM Reply If I don’t have an instant pot, how long would I cook it for on the stove top? Ray Brown — December 24, 2020 @ 6:51 PM Reply Have used this recipe several times. I use trivia in place of the sugar and brown sugar, it is excellent. Christie Todd — November 27, 2020 @ 9:35 PM Reply I didn’t think I liked cranberry sauce until last Thanksgiving when I picked a pint up at a local specialty market. This year I decided they it myself, and this was the recipe I landed on. It was serendipity! If it’s not identical, its darn close. So easy, and so, so good Marie — November 24, 2020 @ 6:11 PM Reply I don’t have cinnamon sticks. Can I substitute ground cinnamon instead, and how much? Maela — November 24, 2020 @ 9:48 AM Reply The best, the best, the BEST cranberry sauce I have ever had or certainly ever made myself. Made this last year and it’s kind of all I have been thinking about this week as I prep for Thursday! It’s yummy with the meal of course, then on leftovers, then on yogurt for breakfast every day….yum yum YUM! Thank you for ending my search for the perfect cranberry sauce! Me — October 10, 2020 @ 7:17 PM Reply How would you adjust for an 8qt Instant Pot? Bern — April 11, 2020 @ 10:00 AM Reply As we’re all social distancing During Covid-19, our grocery stores are short on certain products like fresh cranberries. I found 2 bags of frozen, a bit shrivelled, cranberries in my freezer! I reconstituted them in hot water and tried this recipe. I added a splash or two of Grande Marnier to the orange juice and skipped the vanilla. The results are delicious! A bit sweet, a bit tangy with an extra punch of orange juiciness from the liqueur. A keeper of a recipe! diana — December 18, 2019 @ 12:46 PM Reply This recipe is the Greatest !! so easy and yummy… never buying store bought again !!! Heather — December 15, 2019 @ 12:24 PM Reply Made this for Thanksgiving and those of us that liked cranberry really enjoyed this version. But then we had leftovers and I thought, “This would probably be very good in yogurt!” OMG! This is now my favorite thing to add to my yogurt with a little granola, sooooo good! I’ve made it post Thanksgiving and as long as I can find cranberries I’ll keep making it (I do halve the recipe though). Jana @ Damn Delicious — December 15, 2019 @ 1:56 PM Reply What a great idea! Thanks for sharing, Heather! Tricia Morris — November 27, 2019 @ 2:41 PM Reply I made this exactly as directed, but also forgot to withhold the vanilla until after cooking. The sauce was absolutely delicious! Tart, sweet, and a lovely addition to our family’s Thanksgiving meal. Thank you for this fabulous recipe! (Your recipes include many of my all-time favorites.) Mary — November 27, 2019 @ 11:14 AM Reply I always try recipes out ahead of time but you have never let me down so I just made this for tomorrow’s Thanksgiving. It’s PERFETION! Thank you (again!) for such an easy, yet impressive side dish. Jana @ Damn Delicious — November 27, 2019 @ 11:24 AM Reply Amazing! Happy Thanksgiving, Mary! 🙂 Crescentia — November 27, 2019 @ 7:29 AM Reply I only have 12 oz of fresh cranberries. I can cut the ingredients in half. Would the cooking time be the same? Olga — November 28, 2019 @ 1:26 PM Reply Yes, same cooking time Lenore — November 26, 2019 @ 7:26 PM Reply Hi Chungah, this is a really nice recipe, and it turned out well. This is my new cranberry sauce recipe to use now. I like that the cinnamon and orange are not overdone, and it’s not too sweet.I was so excited about adding vanilla (because I never had before) that I added it in with all the other ingredients instead of at the end. Did I alter the flavor any by doing this? I’m still finding my way around the science of pressure cooking! Thanks-Lenore Kyley — November 24, 2019 @ 2:28 PM Reply Berry sauces are exclusively for foodies IMHO. Few people in my circle like them. Ursula — November 24, 2019 @ 11:04 AM Reply I accidentally added the vanilla before cooking! Is this going to make a big difference??Can’t wait to try the final result! Susan G Schroering — November 24, 2019 @ 6:46 AM Reply Could apples or oranges or pears be added to this without changing the amounts of the other ingredients? Chungah @ Damn Delicious — November 24, 2019 @ 7:45 AM Reply Sure! Sally Baker — November 22, 2019 @ 3:42 AM Reply I love cranberry sauce, but then I’ve always loved fruity sauces with meat. Nice IP recipe, thanks. Danna — November 21, 2019 @ 11:44 AM Reply Question: I am highly allergic to citrus. Can you recommend another liquid other than water Chungah @ Damn Delicious — November 21, 2019 @ 1:30 PM Reply Danna, water may actually be the best substitute here but as always, please use your best judgment when making substitutions and modifications. 🙂 Gail Kapusnick — November 27, 2019 @ 5:41 PM Reply I was thinking Apple cider might be just the ticket. Bec — November 21, 2019 @ 2:19 AM Reply 4 minute cranberry sauce – this will be so useful – thank you! Pam Miller — November 20, 2019 @ 11:27 AM Reply Just what I was looking for. Perfect blend of ingredients – not too sweet nor too tart. Thank you, Chungah. Your recipes are wonderful and you’ve come through for me yet again. Jennifer Bradshaw — November 20, 2019 @ 10:01 AM Reply Definitely trying this! Can’t wait for the slider recipe too… FAQs

5 stars (14 ratings)

30 Comments »

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Perfect homemade 4 min cranberry sauce recipe, made from scratch! Use frozen or fresh cranberries. Quick, simple, easy, and so good.

Instant Pot Cranberry Sauce Recipe | Damn Delicious (1)

Remember the Friends episode where everyone is late to Thanksgiving? Monica is tricked into cooking the entire Thanksgiving meal (a Thanksgiving she didn’t want to host) and Chandler just wants to help out in the sweetest way possible.

Chandler: I’m serious, let me do something, just not the turkey or the stuffing, nothing “high profile”.

Monica: Ok, let’s see… Oh, the cranberry sauce, it is easy to make and no-one really cares about it.

Instant Pot Cranberry Sauce Recipe | Damn Delicious (2)

That’s basically all I think about when it comes to cranberry sauce. It really is super easy and some people do care about it, especially on those leftover Thanksgiving sammies.

Yes, I absolutely have an epic leftover Thanksgiving slider recipe coming oh-so-soon. Stay tuned!

Instant Pot Cranberry Sauce Recipe | Damn Delicious (3)

But back to the easy cranberry sauce. All it needs is 4 min in the IP and naturally released for 20-30 minutes.

The consistency is just perfect, the sauce is sweet and tangy, and it can be kept in an airtight container in the refrigerator for 5-7 days. Make-ahead, quick, simple. Now that’s one thing you can cross off your list for Thanksgiving already!

Instant Pot Cranberry Sauce Recipe | Damn Delicious (4)

Instant Pot Cranberry Sauce

Yield: 3 cups

Prep: 45 minutes minutes

Cook: 5 minutes minutes

Total: 50 minutes minutes

Instant Pot Cranberry Sauce Recipe | Damn Delicious (5)

Perfect homemade 4 min cranberry sauce made from scratch! Use frozen or fresh cranberries. Quick, simple, easy, and so good.

5 stars (14 ratings)

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Ingredients

  • 2 (12-ounce) packages fresh or frozen cranberries
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup freshly squeezed orange juice
  • 2 3-inch strips of orange zest
  • 1 3-inch cinnamon stick
  • ¼ teaspoon ground cloves
  • ½ teaspoon vanilla extract

Instructions

  • Place cranberries, sugars, orange juice, orange zest, cinnamon and cloves into a 6-qt Instant Pot®. Stir until well combined.

  • Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.

  • Remove orange zest and cinnamon. Using a wooden spoon, mash cranberry mixture until desired consistency is reached; stir in vanilla.

  • Let cool completely.

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posted on November 19, 2019under christmas, instant pot, side dish, thanksgiving
30 CommentsLeave a Comment »

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30 comments
  1. Lisa December 23, 2021 @ 5:36 AM Reply

    This recipe is super easy and absolutely delicious! It’s not too tart, but also not overly sweet! Thank you!!!

  2. Mary November 25, 2021 @ 11:04 AM Reply

    Heaven in a bowl . Followed recipe as written…it’s going into fridge for this Sunday’s feast.

  3. Krystyna November 24, 2021 @ 2:22 PM Reply

    Followed this recipe, with a few tweaks. Delicious!

  4. Ashley November 23, 2021 @ 11:49 AM Reply

    If I don’t have an instant pot, how long would I cook it for on the stove top?

  5. Ray Brown December 24, 2020 @ 6:51 PM Reply

    Have used this recipe several times. I use trivia in place of the sugar and brown sugar, it is excellent.

  6. Christie Todd November 27, 2020 @ 9:35 PM Reply

    I didn’t think I liked cranberry sauce until last Thanksgiving when I picked a pint up at a local specialty market. This year I decided they it myself, and this was the recipe I landed on. It was serendipity! If it’s not identical, its darn close. So easy, and so, so good

  7. Marie November 24, 2020 @ 6:11 PM Reply

    I don’t have cinnamon sticks. Can I substitute ground cinnamon instead, and how much?

  8. Maela November 24, 2020 @ 9:48 AM Reply

    The best, the best, the BEST cranberry sauce I have ever had or certainly ever made myself. Made this last year and it’s kind of all I have been thinking about this week as I prep for Thursday! It’s yummy with the meal of course, then on leftovers, then on yogurt for breakfast every day….yum yum YUM! Thank you for ending my search for the perfect cranberry sauce!

  9. Me October 10, 2020 @ 7:17 PM Reply

    How would you adjust for an 8qt Instant Pot?

  10. Bern April 11, 2020 @ 10:00 AM Reply

    As we’re all social distancing During Covid-19, our grocery stores are short on certain products like fresh cranberries. I found 2 bags of frozen, a bit shrivelled, cranberries in my freezer! I reconstituted them in hot water and tried this recipe. I added a splash or two of Grande Marnier to the orange juice and skipped the vanilla. The results are delicious! A bit sweet, a bit tangy with an extra punch of orange juiciness from the liqueur. A keeper of a recipe!

  11. diana December 18, 2019 @ 12:46 PM Reply

    This recipe is the Greatest !! so easy and yummy… never buying store bought again !!!

  12. Heather December 15, 2019 @ 12:24 PM Reply

    Made this for Thanksgiving and those of us that liked cranberry really enjoyed this version. But then we had leftovers and I thought, “This would probably be very good in yogurt!” OMG! This is now my favorite thing to add to my yogurt with a little granola, sooooo good! I’ve made it post Thanksgiving and as long as I can find cranberries I’ll keep making it (I do halve the recipe though).

    • Jana @ Damn Delicious December 15, 2019 @ 1:56 PM Reply

      What a great idea! Thanks for sharing, Heather!

  13. Tricia Morris November 27, 2019 @ 2:41 PM Reply

    I made this exactly as directed, but also forgot to withhold the vanilla until after cooking. The sauce was absolutely delicious! Tart, sweet, and a lovely addition to our family’s Thanksgiving meal. Thank you for this fabulous recipe! (Your recipes include many of my all-time favorites.)

  14. Mary November 27, 2019 @ 11:14 AM Reply

    I always try recipes out ahead of time but you have never let me down so I just made this for tomorrow’s Thanksgiving. It’s PERFETION! Thank you (again!) for such an easy, yet impressive side dish.

  15. Crescentia November 27, 2019 @ 7:29 AM Reply

    I only have 12 oz of fresh cranberries. I can cut the ingredients in half. Would the cooking time be the same?

    • Olga November 28, 2019 @ 1:26 PM Reply

      Yes, same cooking time

  16. Lenore November 26, 2019 @ 7:26 PM Reply

    Hi Chungah, this is a really nice recipe, and it turned out well. This is my new cranberry sauce recipe to use now. I like that the cinnamon and orange are not overdone, and it’s not too sweet.
    I was so excited about adding vanilla (because I never had before) that I added it in with all the other ingredients instead of at the end. Did I alter the flavor any by doing this? I’m still finding my way around the science of pressure cooking! Thanks-Lenore

  17. Kyley November 24, 2019 @ 2:28 PM Reply

    Berry sauces are exclusively for foodies IMHO. Few people in my circle like them.

  18. Ursula November 24, 2019 @ 11:04 AM Reply

    I accidentally added the vanilla before cooking! Is this going to make a big difference??

    Can’t wait to try the final result!

  19. Susan G Schroering November 24, 2019 @ 6:46 AM Reply

    Could apples or oranges or pears be added to this without changing the amounts of the other ingredients?

    • Chungah @ Damn Delicious November 24, 2019 @ 7:45 AM Reply

      Sure!

  20. Sally Baker November 22, 2019 @ 3:42 AM Reply

    I love cranberry sauce, but then I’ve always loved fruity sauces with meat. Nice IP recipe, thanks.

  21. Danna November 21, 2019 @ 11:44 AM Reply

    Question: I am highly allergic to citrus. Can you recommend another liquid other than water

    • Chungah @ Damn Delicious November 21, 2019 @ 1:30 PM Reply

      Danna, water may actually be the best substitute here but as always, please use your best judgment when making substitutions and modifications. 🙂

    • Gail Kapusnick November 27, 2019 @ 5:41 PM Reply

      I was thinking Apple cider might be just the ticket.

  22. Bec November 21, 2019 @ 2:19 AM Reply

    4 minute cranberry sauce – this will be so useful – thank you!

  23. Pam Miller November 20, 2019 @ 11:27 AM Reply

    Just what I was looking for. Perfect blend of ingredients – not too sweet nor too tart. Thank you, Chungah. Your recipes are wonderful and you’ve come through for me yet again.

  24. Jennifer Bradshaw November 20, 2019 @ 10:01 AM Reply

    Definitely trying this! Can’t wait for the slider recipe too…

Instant Pot Cranberry Sauce Recipe | Damn Delicious (2024)

FAQs

What takes the bitterness out of cranberry sauce? ›

"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."

How to jazz up cranberry sauce? ›

Top with dried or fresh fruits

Sure, you can go all meta with some dried cranberries or sliced fresh raw cranberries, but I also like to think about complementary flavors — dried cherries, dried mulberries, golden raisins, chopped apricots. All work great with cranberry sauce.

How do you cut the tartness out of cranberry sauce? ›

Add A Splash Of Vinegar

Their sharp tang counteracts bitter flavors without having to add extra sugar. While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries.

Why didn t my cranberry sauce set? ›

One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency.

What thickens cranberry sauce? ›

The sauce will thicken as it cools. If you want a cranberry mold that holds its shape, continue to boil the mixture so that more pectin is released from the fruit, additional water evaporates, and the sauce becomes thick enough to set into a firm gel.

Why do my cranberries taste bitter? ›

Cranberries are generally considered safe whether they are cooked or raw. However, because of their notoriously bitter, sharp taste, most people prefer not to eat them raw or unsweetened. This bitterness is due to the high tannin content of cranberries.

Why is my homemade cranberry sauce runny? ›

Though they won't tolerate runny sauce, so it's time to fix that. The simplest reason that your cranberry sauce is too runny is that it has too much liquid in it. Usually, this is just water, but some people use orange juice or other flavored fluids. No matter what you're using, the answer is to cook it longer.

Is canned jellied cranberry sauce good for you? ›

Health Benefits

Cranberries are also rich in vitamin C and fiber, as well as the metabolism-boosting mineral manganese. And yes, you reap all these benefits whether the cranberry sauce on your holiday table is homemade or canned, jellied or whole-berry.

How do you make cranberry juice taste better? ›

Fresh Citrus: oranges and lemons add sweet and acid to balance the cranberries tartness.

Can you fix bitter cranberry sauce? ›

Yes, add more tang to the bitter. But make it something that will enhance the sweetness of the existing sugars, like orange juice, apple juice, or white wine. Finally, add a pinch (and we do mean a pinch) of salt.

What if I add too much water to cranberry sauce? ›

What to do if the cranberry sauce is too thin or loose. If you inadvertently added too much water, simply bring the cranberry sauce back to the stove top and bring it to a low boil, cooking it down just a bit to help thicken it up.

What cancels out tartness? ›

How Do You Neutralize Sour Taste in Food? If a dish is too sour, add a little bit of sugar! Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.

How do you sweeten bitter cranberry juice? ›

Add agave nectar to the cranberry citrus mixture to your taste. I started with 1/2 cup and ended up with 1 cup of nectar to the 9 cups of juice. You could also use 1/2 cup of white sugar or 1/2 cup of honey for this. Just taste test as you go to achieve your desired sweetness.

How do you fix bitter cranberry juice? ›

Pour your juice back into the pot. and add 1 to 2 cups of sugar. depending on how sweet you want your juice. Heat on low just until the sugar dissolves.

What can I do with bitter cranberries? ›

That said, the best way to tackle fruits that are way too tart is to balance their sourness with sweetness. In addition to softening their abrasiveness, tossing any unbearably bitter berries with sugar can also heighten nuanced flavors.

How do you counteract bitterness in juice? ›

Sure, you can add pineapple, agave nectar, or other sweet ingredients to cover up the bitterness of greens. But if you're looking for an easy, less sugary way to balance the flavor, add lemon or lime.

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