Recipe By France C
Published Mar 5th
Prep 5m Cook 15m Additional 10m Ready In 30m
Servings 10 servings Calories 99.9

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.

Recipe Ingredients

  • 1 (12 ounce) package fresh cranberries
  • ½ cup dried cherries, coarsely chopped
  • ⅓ cup water
  • ¼ teaspoon ground cinnamon
  • ⅓ teaspoon salt
  • ½ cup orange marmalade (such as Smuckers® Natural)
  • ¼ cup brown sugar

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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

  • Calories 99.9
  • Carbohydrate 25.3 g
  • Fiber 2.3 g
  • Protein 0.6 g
  • Sodium 41.5 mg
  • Sugar 19.7 g


  1. 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.
  2. Love it. I used orange juice and honey bell marmalade. It is quite tart but that s what I love about it.
  3. 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!
  4. 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
  5. 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 - Read more ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more