This cranberry sauce practically makes itself! It's quick, and you won't have to keep a constant eye on it. Substitute the water for apple or orange juice, or do half water and half rum! Can be made several days ahead of time, will keep for at least a week in the refrigerator, and can even be frozen if needed.

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Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
10 mins
total:
30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.

  • Select Saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot® and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.

Nutrition Facts

100 calories; protein 0.6g 1% DV; carbohydrates 25.3g 8% DV; fat 0g; cholesterol 0mg; sodium 41.5mg 2% DV. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
12/24/2019
Love it. I used orange juice and honey bell marmalade. It is quite tart but that s what I love about it. Read More
(1)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/24/2019
Love it. I used orange juice and honey bell marmalade. It is quite tart but that s what I love about it. Read More
(1)
Rating: 5 stars
10/11/2020
Make sure to read the instructions through to the end! This is not a “dump and go” recipe; the Instant Pot procedure is a bit different from its usual method. Read More
Rating: 5 stars
11/27/2019
Fantastic! I just made it to take to my dad's for Thanksgiving tomorrow. I made it as written except I had a 2-lb bag of cranberries so I adjusted all ingredient amounts to 2.5x what is stated and used the whole bag (I have the 6-qt Instant Pot). Making it in the Instant Pot was easy--I didn't have to babysit it. I've never made CB sauce with orange marmalade; I never thought of it before. It's sure easier than grating orange peel! I of course had to sample some while it was still warm. It's tangy and not overly sweet. I suppose those who prefer it sweeter could add more brown sugar but I prefer mine on the tangy side. Thank you for sharing your recipe! Read More
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Rating: 5 stars
11/28/2019
Simple fast & delicious!! I made for a Thanksgiving potluck to test it out and it was gone. Doubled the recipe and am taking to family dinner tomorrow Read More
Rating: 5 stars
12/08/2019
This recipe is easy and delicious!! It went perfectly with my thanksgiving dinner and tasted fabulous on the turkey sandwiched the following days. It is more tart than sweet which I loved. Mine came out more like a jam once it was cooled. A keeper for sure! Read More
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