Instant Pot Cranberry Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 ounces (340 g) cranberries
2 ½ teaspoons orange zest from a large orange
½ teaspoon cinnamon
¼ cup freshly squeeze orange juice from a large orange
Optional: 2 tablespoons maple syrup or honey
Pinch of salt
White Sugar, roughly ½ cup – 1 cup
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Directions: |
Directions:Wash the Cranberries: Remove the stems. Rinse cranberries under cold running water. Discard the soft, discolored & wrinkly ones.
Pressure Cook the Cranberries: Combine maple syrup and orange juice and pour into the pressure cooker. Add orange zest, cinnamon and place 10oz cranberries into the pressure cooker. Reserve the other 2oz cranberries.
Close lid and pressure cook at High Pressure for 1 minute + 7 minutes Natural Release. Open lid carefully.
Make the Cranberry Sauce: Click cancel and Sauté button. Stir and break the cranberries with a wooden spoon. Add in the remaining cranberries and ½ cup of white sugar. Stir and 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.
Storage
Fridge: up to 10 -14 days
Freezer: 1 -2 months for best quality |
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Personal
Notes: |
Personal
Notes: 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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