Healthy Instant Pot Cranberry Orange Sauce with just 3 ingredients and no refined sugar. This homemade cranberry sauce is ready in under 15 minutes!
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!
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
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!
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!
Instant Pot Cranberry Orange Sauce
- 12 ounces fresh (or frozen*) cranberries
- ½ cup pure maple syrup
- 1 tsp orange zest (zest before juicing the orange)
- ¼ cup freshly squeezed orange juice
- 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.