Instant Pot Homemade Cranberry Sauce
This Instant Pot cranberry sauce is proof that holiday sides don’t have to be stressful. Cranberry sauce doesn’t have to be that jiggly canned stuff. With the Instant Pot, you can make it fresh in minutes, and the flavor is on another level, bright, tart, and just sweet enough. I’ve tested this recipe so it comes out perfectly thick and glossy every time, and it’s so simple you’ll wonder why you ever reached for store-bought.
Servings 10
Calories 55kcal
Equipment
Ingredients
- 16 oz cranberries
- ¼ cup raw honey
- 1 cup pure squeezed orange juice
- 1 teaspoon cinnamon or 2 cinnamon sticks
- 2 tablespoons sweetener or sugar Start with 1 teaspoon and taste repeatedly until desired taste is met.
Instructions
- Combine all of the ingredients in the Instant Pot.
- Place the Instant Pot on Manual > High Pressure Cooking for 8 minutes.
- Allow the steam to release naturally instead of quick release.
- Spoon the sauce into a bowl. Refrigerate prior to serving if you prefer your sauce to be cold. The sauce will thicken as it cools off.
Video
Notes
You can use either fresh or frozen cranberries in this recipe. If using frozen you don’t have to defrost them, but I recommend rinsing off any ice crystals if present.
Nutrition
Serving: 1serving | Calories: 55kcal | Carbohydrates: 11g