Instant Pot Cranberry Sauce
Tangy-sweet homemade cranberry sauce is great as a jam-like spread, topping for desserts, filling for pastries, glaze for meat, or extra flavor for yogurt/smoothie!
Wash Cranberries: Remove the stems. Rinse cranberries under cold running water. Discard the soft, discolored & wrinkly ones.
Pressure Cook Cranberries: Combine 2 tbsp (30ml) maple syrup and ¼ cup (65 ml) orange juice, then pour in Instant Pot. Add 2 ½ teaspoons (12 g) orange zest and place 10oz (280g) cranberries in Instant Pot. Reserve the other 2oz (60g) cranberries. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 1 minute + 7 minutes Natural Release. Open lid carefully.
Make Cranberry Sauce: Press Cancel, then Sauté button. Stir and break the cranberries with a wooden spoon. Add in the remaining cranberries and ½ cup (115g) of white sugar, then stir. The heat will instantly melt the sugar to form a thick cranberry sauce. Add a pinch of salt. Taste and add more sugar if desired.
Serve: Serve cold or warm with your favorite dish (see beginning of post for ideas). Enjoy~ :).
Doubling This Recipe: Do not fill more than half way full as cranberry sauce can be foamy. Always use Natural Release method for this recipe.
White Sugar Substitution: Sweeteners such as maple syrup or honey
Consistency: Add water on medium heat to adjust the cranberry sauce's thickness.
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- Fridge: up to 10 -14 days
- Freezer: 1 -2 months for best quality
Calories: 63kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 41mg | Fiber: 2g | Sugar: 13g | Vitamin A: 33IU | Vitamin C: 8mg | Calcium: 3mg | Iron: 1mg
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