Instant Pot Cranberry Sauce

Instant Pot Cranberry Sauce (Stovetop Instructions Included)

Our Instant Pot Cranberry Sauce with Dried Fruit and Nuts recipe is a great variation to plain cranberry sauce. We’ve included stovetop versions and also versions using fresh cranberries to be cooked using either stovetop and Instant Pot. 

The cranberry sauce made using dried cranberries makes this dish more versatile because it can be made all year round, during times when fresh cranberries are out of season. 

This version of cranberry sauce is more of a chunky cranberry chutney. It is filled with tart cranberries, slices of orange, apricots and raisins. It is lightly spiced with cinnamon, mustard and a hint of cayenne pepper. Then toasted walnuts are added for some final extra nuttiness and texture. 

Beyond just a side dish for roasted or grill meats, it is delicious as an accompaniment on a meet and cheese platter or as a sandwich spread.

Cranberry Chutney Appetizer
Multigrain Crackers with Cream Cheese Topped with Cranberry Chutney Sauce
Grilled Sandwich with Cranberry Chutney
Grilled Sandwich with Roasted Pork, Garlic Aioli, Chihuahua Cheese & Cranberry Chutney Sauce

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Instant Pot Cranberry Sauce

Here are some additional Instant Pot recipes you might enjoy:

Yield: 3 Cups

Instant Pot Cranberry Sauce

Instant Pot Cranberry Sauce

Instant Pot Cranberry Sauce with dried fruit and nuts. Perfect with roasted meats or used as a chutney. Includes stovetop directions and directions for using fresh cranberries.

Prep Time 10 minutes
Cook Time 7 minutes
Additional Time 5 minutes
Total Time 22 minutes

Ingredients

  • 2 Cups (260 g) Sweetened Dried Cranberries*
  • 1/2 Small Onion, diced
  • 1 Medium Orange, deseeded and diced with peel on
  • 1/4 Cup (40 g) Raisins
  • 8 Dried Apricots, chopped
  • 1 Inch (2.54 cm) Knob of Ginger, peeled and finely minced or grated
  • 1 Cup (236 ml) Cranberry Juice
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Dijon Mustard
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Cayenne Pepper
  • 1 Teaspoon Butter
  • 1/4 Cup (25 g) Toasted Chopped Walnuts

Instructions

  1. Add the cranberry juice, cranberries, raisins, diced orange, onion, apricots, ginger, mustard, cinnamon and cayenne pepper to the pot and stir.
  2. Attach the lid, making sure that the latch is set to "Sealing."
  3. Set the Pot to "Manual" or "High" for 2 minutes.
  4. Once the cooking time is over, turn off the pot completely and allow the pot to manually release for 7 minutes.
  5. Open the pot and stir.
  6. Allow the sauce to cool, excess liquid will continue to be absorbed.
  7. Add the butter to a small sauté pan over medium heat. Once melted add the chopped walnuts.
  8. Continue to cook, stirring occasionally, until the walnuts are golden brown. Remove from heat and allow them to cool.
  9. Add the walnuts to the cranberry sauce.
  10. Store in the refrigerator in a sealed container

Fresh or Frozen Cranberry Instant Pot Instructions

  1. For this version, you will need only 1/2 cup (118 ml) of cranberry juice, 12 ounces (3 cups or 750 g) of fresh or frozen cranberries and 1 cup (220 g) of light brown sugar.
  2. Add the cranberry juice, cranberries, raisins, diced orange, onion, apricots, ginger, mustard, cinnamon and cayenne pepper to the pot and stir.
  3. Add the sugar to the top of the pot but do not stir.
  4. Continue with the Instant Pot cooking instructions above, beginning with step #2

Stovetop Instructions with Dried Sweetened Cranberries.

  1. Add the cranberries to a sauce pan with the cranberry juice.
  2. Bring the mixture to a boil then remove from heat and cover.
  3. Allow the cranberries to rehydrate for 20-30 minutes.
  4. Return the pan to the stove over medium heat. Add the raisins, diced onion, orange, apricots, ginger, mustard, cinnamon and cayenne.
  5. Bring the sauce to a slow boil for 3 minutes and set aside to cool.
  6. Add the butter to a small sauté pan over medium heat. Once melted add the chopped walnuts.
  7. Continue to cook, stirring occasionally, until the walnuts are golden brown. Remove from heat and allow them to cool.
  8. Mix the walnuts into the cranberry sauce, then place in an airtight container in the refrigerator until ready to use.

Stovetop Instruction with Fresh Cranberries

  1. For this version, you will need only 1/2 cup (118 ml) of cranberry juice, 12 ounces (3 cups or 750 g) of fresh or frozen cranberries and 1 cup (220 g) of light brown sugar.
  2. Add the cranberries, raisins, diced onion, orange, apricots, mustard, ginger, cinnamon and cayenne and sugar to a heavy bottomed sauce pan over low heat.
  3. Once the sugar has dissolved, increase the heat to a low boil.
  4. Continue to cook for 3 - 5 minutes, until the cranberries pop and the liquid thickens. Set aside to cool.
  5. Add the butter to a small sauté pan over medium heat. Once melted add the chopped walnuts.
  6. Continue to cook, stirring occasionally, until the walnuts are golden brown. Remove from heat and allow them to cool.
  7. Mix the walnuts into the cranberry sauce, then place in an airtight container in the refrigerator until ready to use.

Notes

*12 Ounces (3 Cups or 750 g) of fresh or frozen Cranberries can be substituted for the dried cranberries. If using this substitution, reduce the cranberry juice by 1/2, add 1 cup (220 g)of light brown sugar. See details in the instructions above

Nutritional values estimated for a 2 Tablespoon Serving.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 52Total Fat: 1.6gSodium: 78mgCarbohydrates: 8.9gFiber: 1.5gSugar: 6.4gProtein: 1g
© Jen
Cuisine: International / Category: Condiment
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