Pressure Cooker Cranberry Sauce
- 2 pounds fresh cranberries
- juice of 3 oranges (about 1/2 cup)
- 1 orange, zested
- ¾ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 cinnamon sticks
- 1 pinch salt
For best results, we recommend using:
- Combine cranberries, orange juice, orange zest, white sugar, brown sugar, vanilla extract, cinnamon sticks, and salt in steel pot of pressure cooker.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 3 minutes. Allow pressure to naturally release for at least 10 minutes.
- Remove lid, select Sauté, and cook, stirring occasionally, until desired consistency is achieved, 3 to 5 minutes. Transfer to a serving bowl and garnish with a bit of orange zest if desired.
The sugar becomes liquid, which counts for part of your "minimum liquid" for the pot to come to pressure.
Use maple syrup, honey, or agave nectar if you prefer natural sweeteners over white and brown sugar.
Try adding a teaspoon lemon zest and 2 tablespoons lemon juice for even more of a citrus flavor.
Want a crunch to your cranberry sauce? Add 1/2 cup walnuts or pecans after the sauce is cooked.
What others are saying
Lori Bishop says:
This recipe made me look like a gourmet cook! I cut the recipe in half and added 1.5 -2 Tablespoons Jameson Irish Whiskey (as Antonia George suggested) and some Cinnamon Pear and White Balsamic for a little added sweetness. My guests stated it was the "best cranberry sauce they've ever had" ~ especially the men! We only had about 3 Tablespoons left and it was plenty for serving 9 people!
Deborah Schaub says:
Love this recipe. Tart like it should be. Will post a picture of the final product showing how much I got using 2 twelve ounce bags of fresh cranberries purchased in the grocery store. I set the sauté mode for 5 minutes and now it’s cooling.
Alice Rodriguez says:
I reversed the sugar, more brown (used brown coconut sugar), less white. This is really good! No more cans for this ol' broad. This is one of those you can make the day before!
Max Heron says:
This is a timeless, classic cranberry sauce recipe that drastically cuts the cooking time down. I also added pecans at the very end, as the recipe suggested. Best idea ever!
Antonia George says:
I added a little whiskey to this recipe, it's one of my favorite secret ingredients to mix in for cranberry sauce. Other than that, I followed the recipe exactly and it turned out perfect. So much easier than baking or cooking on the stove top.