Homemade Cranberry Jelly in the Instant Pot is the easiest way to make this must-have Thanksgiving side dish.
My husband always insists on having cranberry sauce on our Thanksgiving dinner table. It used to be the canned stuff, until I started making easy Instant Pot cranberry jelly.
Made with fresh cranberries and pectin for the signature jellied texture, this recipe is way better than Ocean Spray.
Update: This recipe has been on our site for a long time, so we wanted to update it with beautiful pictures and with instructions to make the cranberry jelly in a bundt pan for a beautiful sliced presentation.
How to Make Cranberry Jelly in the Instant Pot
To make this jelly, you’ll cook fresh cranberries and apple juice in the pressure cooker. Then this mixture gets run through a food mill to become totally smooth.
💡 Tip: It’s best to pour the cooked cranberries into your food mill in batches. Avoid overfilling the mill, which can cause it to get jammed.
No food mill? You can also blend the sauce in a high-speed blender and push it through a fine-mesh strainer to remove any solids.
Then firm up the jelly with liquid pectin in the pressure cooking pot. If the sauce starts to splatter, give it a gentle stir, which will help reduce the splattering.
Finally, transfer the sauce to a mold or bundt pan and let it set up before dinner. We love using a fluted bundt pan, as it creates a centerpiece-worthy dish that slices into beautiful pieces.
Where to Find the Recipe Ingredients
While this recipe has a short and sweet ingredient list, there are a few items that are must-haves for the best Instant Pot cranberry jelly.
First, the cranberries. November seems to be the best time of year to find fresh cranberries in the grocery store. Look for them in bags in the produce section. Fresh berries add true cranberry tartness and flavor to this recipe.
🛑 Be sure to give the cranberries a thorough wash before you add them to your Instant Pot. Remove any damaged, bruised, or deflated cranberries.
The second important ingredient for jelling your sauce is liquid pectin. It’s usually easy to find in a grocery store that sells canning ingredients.
Make-Ahead Cranberry Sauce
This is a great recipe to make ahead of time and serve on Thanksgiving. Refrigerate the jelly in an airtight container for up to four days.
Enjoy leftover jellied cranberry sauce on Thanksgiving sandwiches with the rest of your leftovers!
Note: You can find my original stove-top recipe for homemade cranberry jelly using just two bags of cranberries on Barbara Bakes.
If you’re more of a soft cranberry sauce fan, then I think you’ll love Instant Pot Cranberry Apple Sauce.
More Favorite Thanksgiving Recipes
While you’re planning your holiday menu, add these other crowd-pleasing recipes to the list:
- Pressure Cooker Cranberry-Pecan Baked Brie is another Instant Pot recipe that uses fresh cranberries as a creamy and satisfying appetizer.
- Instant Pot Pumpkin Pie is our family’s’ favorite way to make a classic creamy dessert without taking up valuable oven space.
- My Instant Pot Sweet Potato Casserole is also a must have Thanksgiving side dish on turkey day.
- Or use our full Thanksgiving Recipe Planning Guide from Barbara Bakes to take all of the hassle out of this year’s dinner.
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- 3 bags (12 ounces each) fresh cranberries
- 1 1/2 cups apple juice
- 3 cups granulated sugar
- 1/4 cup + 1 tablespoon liquid pectin*
- Wash and pick over cranberries. Add the cranberries and apple juice to the pressure cooking pot.
- Select High Pressure and 5 minutes cook time. When the cook time ends, turn the pressure cooker off and use a quick pressure release. When the valve drops, carefully remove the lid.
- Pour the cooked cranberries into a food mill over a large bowl to separate the cranberry puree from the skins and seeds. (You can also use a blender to purée the berries and then use a strainer to remove the skin and seeds.) Rinse out and dry the pressure cooking pot.
- Put the cranberry puree back into the pressure cooking pot and add the sugar and the liquid pectin. Select Sauté and bring the mixture to a boil for 1 minute, then remove the cooking pot from the pressure cooker.
- Allow the mixture to cool slightly then pour the jelly into a 6-cup bundt pan sprayed with non-stick cooking spray, leaving about 1/8 of an inch at the top of the pan. (You can also use a bowl or individual molds.) Chill in the refrigerator until set, up to overnight.
- To unmold, place the bundt pan in a pot of very hot water for 5 minutes, then invert the jelly onto a serving platter. (I turned it out onto a Silpat.)
If you don't have a pressure cooker, visit Barbara Bakes for the Cranberry Jelly stovetop instructions.
*Use 3 tablespoons of dry pectin. Mix the dry pectin with the sugar before adding it to the puree.
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Amount Per Serving: Calories: 267Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 69gFiber: 1gSugar: 65gProtein: 0g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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