• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Marisa Moore Nutrition
  • Home
  • About
  • Work With Me
    • Speaking
      • Worksite Wellness
    • Spokesperson
    • Writing
    • Consulting
      • Business
      • Consumer
    • Students and Interns
    • Disclosures
  • Media
    • Recent Media
    • Media Archives
  • Blog
    • Monday Morsels
    • All Recipes
    • Appetizer Recipes
    • Beverage Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Entrees
    • Sandwiches
  • Books
  • Contact
You are here: Home / Recipes / Instant Pot Cranberry Orange Sauce

Instant Pot Cranberry Orange Sauce

November 13, 2017 by Marisa Moore

3.1K shares
Orange Cranberry Sauce in a bowl

Healthy Instant Pot Cranberry Orange Sauce with just 3 ingredients and no refined sugar. This homemade cranberry sauce is ready in under 15 minutes!

Pressure Cooker Cranberry Orange Sauce

Free up a spot on the stove this Thanksgiving with this Instant Pot cranberry sauce! This easy, cranberry sauce made without refined sugar is the perfect sweet and tangy addition to your meal!

Ingredients

You’ll only need a handful of ingredients for this cranberry sauce recipe. I’m using maple syrup and fresh orange juice as a natural sweetener.

To get started, gather these ingredients from the fridge:
Fresh or frozen cranberries
Oranges
Maple syrup

Canned versus homemade

Growing up, cranberry sauce was the easiest side dish to make. Even I could do it because I just needed to know how to use a can opener and how to wiggle the jiggly jellied cranberry sauce from the can – without breaking it of course.

We never had whole cranberry sauce, only the smooth, jellied kind that would be served sliced next to the pan of turkey and dressing.

That one can of sauce – if not on the table – would stop Thanksgiving dinner cold. It had to be there. And that’s still the case at my folks’ place in South Carolina to this day.

Make this easy homemade cranberry sauce!

 

Now, I know the canned stuff is easy but this cranberry orange sauce comes in a close second.

With just 3 ingredients, this easy Cranberry Orange Sauce comes together in under 15 minutes using a pressure cooker. It simply combines fresh cranberries, maple syrup, and the juice and zest of an orange.

How long does homemade cranberry sauce last?

This cranberry sauce with orange and maple is the perfect make-ahead side dish or topping. You can serve it right away chilled or at room temperature.

If you have leftovers, store it in a sealed container for up to a week in the refrigerator.

Use up leftover cranberry sauce

Add any leftover cranberry sauce in these cranberry overnight oats recipe.

No oats? Swirl it into yogurt. You can also add cranberry sauce as a sweet sandwich topper or fruity toast topping.

Add a big dollop to a snack board for a sweet tart touch to roll up with turkey, chicken, or pair with cheese.

Clearly there are lots of ways to use up leftover cranberry sauce. I’d love to hear how you use it!

Instant Pot Cranberry Orange Sauce - no refined sugar

Until last week, I had never made homemade cranberry sauce. But with the success I’ve had making peach jam and applesauce in the Instant Pot, I knew had to try cranberry sauce too!

I’m pretty sure it’s the only way I’ll do it now.  Give it a try and let me know what you think!

Orange Cranberry Sauce in a bowl

PIN this recipe for later! 

Follow Me on Pinterest!

Pressure Cooker Cranberry Orange Sauce
Print Recipe
3.50 from 4 votes

Instant Pot Cranberry Orange Sauce

Healthy, easy Instant Pot Cranberry Orange Sauce with just 3 ingredients and no refined sugar! This homemade cranberry sauce is ready in just 15 minutes!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: homemade cranberry sauce
Servings: 8 (¼ cup servings)
Calories: 77kcal
Author: Marisa Moore

Equipment

  • Pressure Cooker

Ingredients

  • 12 ounces fresh (or frozen*) cranberries
  • ½ cup pure maple syrup
  • 1 teaspoon orange zest (zest before juicing the orange)
  • ¼ cup freshly squeezed orange juice

Instructions

  • Add all ingredients to the Instant Pot (or your pressure cooker) pot. Set the valve to “sealing.” Start the Instant Pot in manual mode for 5 minutes at high pressure. Let it work, releasing the pressure naturally. Once the pressure is released, open the top using a towel to protect your hands from the steam.
  • Stir the cranberry sauce with a wooden spoon. Mash the berries as much or as little as you’d like to create a more smooth or chunky sauce. If you’re using frozen berries and notice a little extra liquid, use the sauté function to cook some of it off.
  • Once done, serve the cranberry orange sauce at room temperature or refrigerate in a sealed jar for up to a week. 

Video

Nutrition

Calories: 77kcal

3.1K shares

Filed Under: Blog, Recipes, Sauces, Dressings, Etc.

Reader Interactions

Comments

  1. Kelly Jones

    November 14, 2017 at 7:31 am

    Absolutely love cranberry sauce!! Instant pot is such a great idea for thanksgiving to save time and space on the stove. It’s on my Christmas list!!

    Reply
    • Marisa

      November 14, 2017 at 1:14 pm

      Haha! Love that this made your Christmas list!

      Reply
  2. Gail

    November 14, 2017 at 12:57 pm

    My Breville requires more liquid. Could I put your ingredients in steamer and add water/orange juice?

    Reply
    • Marisa

      November 14, 2017 at 1:11 pm

      Hi Gail! THanks for stopping by. Do you mean the steamer basket of a Breville pressure cooker? I’m not sure how well that would work. Have you tried cooking fruit in the Breville yet? Because fruit is already high in water, it helps compensate for the lower liquid requirement in this recipe. The water cooks out.

      In any case, if you add more liquid (say double the juice), it won’t ruin the recipe. You can just plan to use the saute function to cook off any extra liquid after the pressure cooking is done.

      Just so you know… I tried this recipe in the IP with regular white sugar then again with maple syrup and found that the maple syrup one comes out a bit more watery than the white sugar version so the liquid levels work great – at least with the IP. I need to try it in my Fagor to see if it’s difference.

      Reply
      • Diana Starr Daniels

        November 23, 2022 at 9:53 am

        That answers my question about added water. TY

        Reply
  3. Serena

    November 17, 2017 at 7:58 am

    5 stars
    5 stars! Love that it’s only 4 ingredients!

    Reply
    • Marisa

      November 17, 2017 at 8:03 am

      Thanks, Serena! Yes. It’s so simple. I was torn on whether it’s 3 or 4 ingredients :). Do I call the orange 1 ingredient or count the juice and zest to call it 2?

      Reply
  4. Kate Larivee

    October 03, 2019 at 2:47 pm

    Looking forward to trying this out! Could you can this sauce using the water bath method?

    Reply
    • Marisa

      October 03, 2019 at 6:28 pm

      Hi Kate,
      I haven’t tried canning this sauce so that I’m not sure about. Let us know if you decide to try it out. It’s low in added sugar so you might find that it becomes more tart over time as I found in simply keeping it in the fridge for a bit.

      Reply
  5. Sailkees

    November 27, 2019 at 11:33 am

    5 stars
    So easy, with only four ingredients and cranberries and maple syrup are local! Absolutely delicious! Put in my steel cut oats this morning, too die for!

    Reply
    • Marisa

      December 02, 2019 at 10:25 am

      I’m so happy to hear that! And lucky you to live where the cranberries and maple syrup are local goodies!

      Reply
  6. Lovelle74

    November 28, 2019 at 5:45 pm

    1 star
    I made this for Thanksgiving and I am sorry to say it was disgusting.

    Reply
  7. LynnAnn Thomas

    February 12, 2020 at 1:30 pm

    3 stars
    My IP wouldn’t pressurize until I added a cup of water. Anyone else? Final product was really good.

    Reply
    • Marisa

      February 12, 2020 at 1:39 pm

      Hi LynnAnn, I have not experienced that but thanks for sharing. Just curious. We’re you using fresh or frozen cranberries?

      Reply
  8. Suzanne

    December 21, 2020 at 9:26 am

    This is the Best recipe ever! The only addition I made is to put two cinnamon sticks in with the other ingredients. It gives it a wonderfully rich flavor! Don’t forget to take them out before serving. This will be my go to recipe for cranberry sauce from now on!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Marisa Moore

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!
Read More >

Popular Now!

Healthy-ish Pear Oatmeal Muffins

Moon Milk

Fresh Peach & Pecan Baked Oatmeal

Peanut Butter Banana Breakfast Cookies

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Marisa Moore, MBA.RDN.LD. | Registered Dietitian Nutritionist | Food and Nutrition Consultant | Speaker | Writer | Spokesperson

Copyright 2019 · Marisa Moore Nutrition · All Rights Reserved · Privacy Policy