Cranberry Sauce
Tangy-sweet homemade cranberry sauce is great as a jam-like spread, topping for desserts, filling for pastries, glaze for meat, or extra flavor for yogurt/smoothie
Servings Prep Time
2servings 5minutes
Cook Time
Servings Prep Time
2servings 5minutes
Cook Time
  • 12ounces cranberries
  • 2 1/2teaspoons orange zest
  • 1/4cup orange juicefreshly squeezed
  • 2tablespoons maple syrupor honey, optional
  • pinch salt
  • 1/2 – 1cup white sugar Use 40% – 70% of the total cranberries weight
  1. Remove the cranberry stems. Rinse cranberries under cold running water. Discard the soft, discolored and wrinkly ones.
  2. Combine maple syrup and orange juice and pour into the Instant Pot. Add orange zest and place 10 ounces of the cranberries into the Instant Pot. Reserve the other 2 ounces of cranberries.
  3. Close lid and pressure cook on Manual at High Pressure for 1 minute followed by 7 minutes of Natural Release. Open lid carefully.
  4. Click cancel and then the Sauté button. Stir and break the cranberries with a wooden spoon. Add in the remaining cranberries and 0.5 cup of white sugar.
  5. Stir and the heat will instantly melt the sugar to form a thick cranberry sauce. Add a pinch of salt. Taste and add more sugar if desired.
  6. Serve cold or warm with your favorite dish. Enjoy!
Recipe Notes

Doubling This Recipe: Do not fill more than half way full as cranberry sauce can be foamy. Always use Natural Release method for this recipe.
White Sugar Substitution: Sweeteners such as maple syrup or honey
Consistency: Add water on medium heat to adjust the cranberry sauce’s thickness