Instant Pot Cranberry Sauce (Naturally Sweetened)

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.

Serve up this easy to make and healthier side for the holidays! Our Instant Pot Cranberry sauce is naturally sweetened, lower in sugar than traditional cranberry sauce, allergy friendly, and is super easy to make in the Instant Pot!

photo collage of fresh cranberry sauce with orange

Hey friends! Normally we stick with a lot of evergreen recipes on The Fit Cookie, recipes that aren’t really seasonal and are great year-round. But this year I wanted to add more seasonal recipes to help people with their allergy friendly holiday planning.

We’ve posted several great Thanksgiving and Christmas recipes the past couple weeks, and I wanted to share this last one with you today: Instant Pot Cranberry Sauce.

Our pressure cooker cranberry sauce recipe is super easy to make and it will help you save stove space during holiday cooking.

tan bowl filled with homemade cranberry sauce

Plus it’s naturally sweetened and lower in sugar than most cranberry sauce recipes, so you can eat a little bit healthier even during the holidays. We also made this recipe allergy friendly: no nuts, dairy, soy, eggs, gluten, or grains (depending on the stevia you choose).

We’ve never really been big cranberry sauce eaters in our house (our Thanksgiving dinners are typically nontraditional), but I couldn’t wait to and make my own fresh cranberry sauce that was lower in sugar.

Read on for tricks and tips on how to make this recipe!

overhead photo of instant pot cranberry sauce

How to make lower sugar Instant Pot Cranberry Sauce

Here are the steps for making our Instant Pot cranberry sauce:

  • Measure out your cranberries and wash them. Add them to the Instant Pot, CrockPot Express, or other pressure cooker.
  • Add your orange zest, orange juice, maple syrup, powdered stevia (if using), and cinnamon and pour over the cranberries.
  • Stir everything together, then close and seal your Instant Pot and cook for 6 minutes.
  • Allow natural pressure release for 15 minutes, then open and stir, crushing any cranberries that have not split open.
  • Stir in the stevia drops to taste, then allow to cool.

Our cranberry sauce recipe might seem a little runny at first, but trust the process: it will thicken as it cools.

spoonful of fresh cranberry sauce - homemade and naturally sweetened

And don’t worry if the liquid ingredients in this recipe don’t add up to a full cup of liquid for cooking in the pressure cooker: the cranberries will release liquid as they cook as well, so there is plenty of liquid in this recipe for cooking properly in the Instant Pot.

Ingredient notes for homemade cranberry sauce

I used orange juice, natural maple syrup, stevia drops, and baking Stevia to sweeten this cranberry sauce recipe, so it has a good flavor and doesn’t taste like it’s made with too much Stevia (which sometimes can have an off taste if you use lower quality versions).

Optionally, you can skip the baking Stevia and use just plain liquid stevia drops to add more sweetness to your Instant Pot cranberry sauce. Begin with 1/4 teaspoon liquid stevia and continue to taste test as you add Stevia 10 drops at a time until you reach your desired sweetness for this recipe.

fresh instant pot cranberry sauce with orange in a bowl

You’ll want to make sure that you add your stevia after the recipe has cooked and cooled a bit, and use unflavored stevia unless you really want other flavors with it (like vanilla stevia) otherwise it might not tastes as good.

Even with the maple syrup, this recipe will be quite tart without the added stevia, so unless you like really tart cranberry sauce, don’t skip the stevia!

I added cinnamon to my cranberry sauce because I loved the combination of the cranberry, orange, and cinnamon together, and it tastes great together. But if you don’t like cinnamon, you can skip that altogether or swap it for something else, like a little allspice or ginger.

If you choose to replace the cinnamon with another spice, don’t replace it 1-to-1, add a little of your chosen spice and taste test to see if you want more. Remember, you can always add more but you can’t take it out once it’s added, so start sparingly.

bowl of homemade cranberry sauce with text overlay

Check out our other Thanksgiving and Christmas recipes:

Instant Pot Cranberry Sauce (Lower Sugar & Naturally Sweetened)

Serve up this easy to make and healthier side for the holidays! Our Instant Pot Cranberry sauce is naturally sweetened, lower in sugar than traditional cranberry sauce, allergy friendly, and is super easy to make in the Instant Pot!
Makes 1-1/2 cups of finished sauce, about 6, 1/4-cup servings
Gluten free, top 8 allergen free, paleo (depending on your choice of stevia); Free of: soy, eggs, tree nuts, peanuts
5 from 1 vote
Print Pin Rate
Course: sauce, side, Side Dish
Cuisine: American
Keyword: cranberry sauce, instant pot cranberry sauce, paleo cranberry sauce
Prep Time: 5 minutes
Cook Time: 16 minutes
Pressure release: 15 minutes
Total Time: 36 minutes
Servings: 6 servings
Calories: 108.2kcal

Ingredients

Instructions

  • Measure out your cranberries and wash them. Add them to the Instant Pot or pressure cooker.
  • Zest your orange over the cranberries. Then juice the orange.
  • Measure out your orange juice orange juice, then whisk in the maple syrup, powdered stevia (if using), and cinnamon and pour over the cranberries.
  • Stir everything together, then close and turn your seal/vent on your Instant Pot/pressure cooker to closed. Cook for 6 minutes on high pressure "Steam" (for CrockPot Express) or "Manual" (for Instant Pot).
  • Once the cranberry sauce is done cooking, turn off the "keep warm" feature and allow the pressure to release naturally for 15 minutes.
  • Do a quick pressure release, then open the pressure cooker and stir the sauce, crushing any cranberries that have not split open fully. It will look a bit runny at first, but it will thicken as it cools.
  • Remove the liner with the sauce from the Instant Pot to help it cool faster, or scoop it into a dish to cool.
  • Once it has cooled a bit, add your Stevia drops and test taste until you get the amount of sweetness you desire.
  • Once this has cooled completely, serve this at room temperature or chilled (whichever you prefer). Enjoy!

Notes

*Optionally, you can skip the baking Stevia and use just plain liquid Stevia drops to add more sweetness to this recipe. Begin with 1/4 teaspoon and continue to taste test as you add Stevia 5-10 drops at a time until you reach your desired sweetness for this recipe. 

Nutrition

Calories: 108.2kcal | Carbohydrates: 28.26g | Protein: 0.35g | Fat: 0.13g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Trans Fat: 0.02g | Cholesterol: 0.02mg | Sodium: 3.89mg | Potassium: 137.72mg | Fiber: 3.17g | Sugar: 19.66g | Vitamin A: 60.68IU | Vitamin C: 14.05mg | Calcium: 34.6mg | Iron: 0.18mg
Tried this recipe?Mention @TheFitCookie or tag #TheFitCookie!

Leave a Comment

Recipe Rating