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Instant Pot Cranberry Orange Sauce

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

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.

You can serve it right away or store it in a mason jar for a week or so in the fridge for a make-ahead side dish, new overnight oats recipe, or topping for yogurt!

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

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Pressure Cooker Cranberry Orange Sauce
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5 from 1 vote

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

Ingredients

  • 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

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

14 Comments on Instant Pot Cranberry Orange Sauce

  1. Kelly Jones
    November 14, 2017 at 7:31 AM (2 years ago)
    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 (2 years ago)
      Haha! Love that this made your Christmas list! Reply
  2. Gail
    November 14, 2017 at 12:57 PM (2 years ago)
    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 (2 years ago)
      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
  3. Serena
    November 17, 2017 at 7:58 AM (2 years ago)
    5 stars! Love that it's only 4 ingredients!

    5 stars

    Reply
    • Marisa
      November 17, 2017 at 8:03 AM (2 years ago)
      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 3, 2019 at 2:47 PM (1 month ago)
    Looking forward to trying this out! Could you can this sauce using the water bath method? Reply
    • Marisa
      October 3, 2019 at 6:28 PM (1 month ago)
      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

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