Instant Pot Cranberry Recipe – Orange & Spice Festive Jam

Last Updated on 2 months by Neha Deshmukh

Instant Pot Cranberry Recipe – Orange & Spice Festive Jam

Okay, let’s be real. Cranberry sauce from a can? It’s…fine. But homemade cranberry sauce? That’s something special. Especially when it’s bursting with warm spices and a hint of orange. I first made this in my Instant Pot a few years ago when I was determined to free up stove space during the holidays, and honestly, I haven’t gone back to the stovetop method since! It’s just so easy, and the flavour is incredible. This Instant Pot cranberry recipe is perfect for adding a festive touch to your table, and it’s way simpler than you might think.

Why You’ll Love This Recipe

This isn’t your average cranberry sauce. We’re taking things up a notch with fragrant spices and bright citrus. Here’s why you’ll adore this recipe:

• Quick & Easy: Seriously, from start to finish, it takes just a few minutes of active time. The Instant Pot does all the work!
• Bursting with Flavor: The orange zest, cloves, and cardamom create a warm, inviting flavour profile that’s perfect for the holidays.
• Customizable: Want it sweeter? Spicier? You’ve got the power! I’ll share all my tips for tweaking it to your liking.
• Festive & Impressive: It looks beautiful on the table and tastes even better.

Ingredients

Here’s what you’ll need to make this magical cranberry jam:

• 3 cups cranberries (about 340g)
• 1 cup orange juice (240ml)
• 3 cloves
• 3 green cardamom pods
• Zest of 1 orange
• ¾ cup sugar (150g) – adjust to taste, see notes below!

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Fresh Cranberries: Don’t even think about using frozen for this one. Fresh cranberries hold their shape better and give you that lovely tartness.
• Whole Spices – Cloves & Green Cardamom: Trust me on this. Whole spices are SO much better than ground. They release their flavour slowly and evenly, creating a more complex and nuanced taste. Plus, they look beautiful in the pot!
• Orange Zest: Don’t skip the zest! It adds a bright, citrusy aroma that complements the cranberries perfectly. Make sure to zest only the orange part, avoiding the white pith underneath, which can be bitter.
• Regional Variations in Sweetness: I’ve grown up with a slightly less sweet cranberry sauce, but sweetness is so personal! In some parts of India, fruit preserves are much sweeter, so feel free to adjust the sugar to your preference. I’ll give you some guidance in the FAQs.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Add all ingredients – cranberries, orange juice, cloves, cardamom pods, orange zest, and sugar – to the Instant Pot’s inner liner.
2. Close the lid and set the pressure release valve to Sealing.
3. Select Manual mode and set the timer to 2 minutes.
4. After cooking, allow pressure to release naturally (about 10 minutes). This is important! Don’t rush it.
5. Carefully open the lid and gently mash the cranberries to your desired consistency. Some people like it completely smooth, others prefer a bit of texture. I usually go for somewhere in between.
6. Let the jam cool completely, then transfer it to a clean jar and refrigerate for up to 10 days.

Expert Tips

A few little things I’ve learned along the way:

• Don’t Overcook: 2 minutes is usually perfect. Overcooking can make the jam too thick.
• Natural Pressure Release is Key: This helps the cranberries break down properly and prevents splattering.
• Taste and Adjust: Before refrigerating, give it a taste and add a little more sugar if needed.

Variations

Want to make it your own? Here are a few ideas:

• Vegan Adaptation: Swap the sugar for maple syrup or agave nectar.
• Sugar Level Adjustments: Start with ¾ cup and add more, 1 tablespoon at a time, until you reach your desired sweetness.
• Spice Level – Increasing Cardamom/Cloves: If you really love spice, add an extra cardamom pod or clove. My friend Priya loves to add a tiny pinch of cinnamon too!
• Festival Adaptations – Thanksgiving, Christmas: For Thanksgiving, a splash of apple cider adds a lovely autumnal flavour. For Christmas, a teaspoon of orange extract can really boost the citrus notes.

Serving Suggestions

This cranberry jam is incredibly versatile!

• Classic Pairing: Serve it alongside roasted turkey or chicken.
• Breakfast Boost: Swirl it into yogurt or oatmeal.
• Cheese Board Star: It’s amazing with brie or goat cheese.
• Sweet Treat: Use it as a filling for thumbprint cookies or scones.

Storage Instructions

• Refrigeration: Store in an airtight container in the refrigerator for up to 10 days.
• Freezing: Yes, you can freeze it! Transfer to a freezer-safe container, leaving a little headspace for expansion. It will keep for up to 3 months.

FAQs

Got questions? I’ve got answers!

• How do I adjust the sweetness of this cranberry jam? Start with ¾ cup of sugar and taste after cooking. Add more, 1 tablespoon at a time, until it’s perfect for you. Remember, cranberries are naturally tart!
• Can I make this cranberry jam without an Instant Pot? Absolutely! You can make it on the stovetop. Combine all ingredients in a saucepan and simmer over medium heat for about 20-25 minutes, or until the cranberries have burst and the jam has thickened.
• What’s the best way to sterilize jars for canning this jam? While this recipe is designed for refrigeration, if you want to can it, sterilize your jars by boiling them in water for 10 minutes.
• Can I freeze this cranberry jam? Yes! It freezes beautifully. Just make sure to use a freezer-safe container.
• What other spices can I add to enhance the flavor? A pinch of cinnamon, nutmeg, or even a tiny bit of ginger can be delicious.