Easy Instant Pot Cranberry Sauce

This cranberry sauce is totally plant-based and vegan. In this post, you’ll see how to make Easy Instant Pot Cranberry Sauce with step by step recipe pictures.

Since fresh cranberries are available ever winter, we have been making fresh cranberry sauce at home over the stove. It’s very easy to make at home and nothing beats homemade right?! This fusion cranberry, orange and mango sauce with Indian tadka (tempering) pairs so well with our vegan oven baked butternut squash, spinach and coconut biryani. Ever since we got our Instant pot last year, we have been putting to use for so many recipes and it never fails us. We made cranberry sauce earlier this Easter in the Instant Pot with great results!

EASY INSTANT POT CRANBERRY SAUCE

You won’t believe how quick and easy this Cranberry sauce can be made in the Instant Pot. All you need to do is dump the right amount of ingredients in the pot, press the relevant buttons and let the Instant Pot work its magic. If my dad can make it, anyone can make it and my Dad is extremely kitchen SHY! In less than a half an hour you’ll have this luscious, flavourful and fresh sauce ready to serve.

Reasons why you’ll love this Easy Instant Pot Cranberry Sauce?

It is an easy, quick and hassle-free recipe. It can be adapted to suit your needs. No more slaving at the stovetop, all the job done is by Instant Pot and leaves your hands free for other chores. It can be made ahead of time.

INGREDIENTS FOR EASY INSTANT POT CRANBERRY SAUCE

Cranberries – We have used fresh whole cranberries from USA, which is available easily just a couple of weeks before Christmas here in the UK. But if no luck in finding fresh, frozen works well too. Sugar – Granulated sugar works perfectly for this sauce. Brown sugar– lends richer and deeper flavours to the sauce. If you don’t want to use brown sugar, use the same amount of normal sugar. Orange juice – fresh unsweetened orange juice, again if you don’t want to add juice, use the same amount of water. Cinnamon– small bark Orange zest or peel

How to make

In a saucepan mix both sugar (or any other sweetners) and juice, Bring it to boil and let the sugar dissolve. Stir in cranberries, cinnamon, orange peel or zest. Bring it to a simmer over medium heat, stirring frequently. Continue cooking, for about 10-12 minutes, or until all or most of the cranberries have burst. Using the spatula mash the cooked cranberries a few times so they form a jelly like texture. Let cool completely for least 30 minutes. Cover and refrigerate until ready to use.

EASY INSTANT POT CRANBERRY SAUCE

Add cranberries, sugar, cinnamon stick, and orange peel/zest to the instant pot.

Add orange juice,water and close the lid and high-pressure cook for 4 minutes.

Let the Instant pot release pressure naturally. Stir the sauce, remove orange peel (if added) and cinnamon stick and let it cool.

Serve.

FREQUENTLY ASKED QUESTIONS

Can I make cranberry sauce without refined free sugar? Yes, you can. You may use stevia, monk sugar, maple, agave syrup or honey. Can I use any other spices for this sauce? You can add some clove, fresh ginger or dry ginger powder if you like. Can I make this cranberry sauce ahead of time? Definitely! You can make this sauce 2-3 days in advance and keep it in the refrigerator in an air-tight container or jar. The sauce will thicken as it chills. How to store the HOMEMADE cranberry sauce? Once it is completely cool at the room temperature, put it in a container with a lid and store it in the refrigerator. Should cranberry sauce be served hot or cold? In our house, we have never served cranberry sauce hot but always at room temperature. It tastes much better. If you have stored your sauce is in the refrigerator, bring it out at least one hour before serving. Can cranberry sauce be reheated? Absolutely yes, transfer it in a saucepan and gently reheat on the stove.