Instant Pot Cranberry Sauce
Instant Pot Cranberry Sauce is delicious as an accompaniment to turkey, chicken, pork, and game birds. The sweet and tart taste is enhanced with a hint of orange.
Ingredients
- 1 (12 oz - 16 oz) pkg Cranberries, fresh or frozen
- ½ teaspoon Orange Zest (grated)
- ⅛ teaspoon Cinnamon (optional)
- ⅓ cup Orange Juice or water (it doesn't take much)
- 1 cup Sugar (If you like it more tart, back off the sugar by ½ cup)
Optional Ingredients
- Maple Syrup or Honey in place of sugar
- Use half Brown Sugar
- pinch Ginger
- pinch Cloves
- 1 cup Chopped Apples
Instructions
-
Add the cranberries, zest, cinnamon, and juice. Then pour the cup of sugar over the berries, but do not stir.
-
Close the lid and set steam release knob to the Sealing position.
-
Press the Pressure Cook (or Manual) button or dial, and the +/- to select 2 minutes (High pressure). When the cooking cycle finishes, turn the pot all the way off.
-
The berry mixture is a bit foamy at this point, so let the pressure naturally release for at least 10 minutes so the foam can subside.
-
Manually release the remaining pressure/steam in short bursts, until you are sure none of the sauce is going to spew out with the steam.
-
When all of the pressure is out of the pot and the pin in the lid drops, open and stir the cranberry sauce very well. Taste the cranberry sauce and if you like it sweeter, add more sugar, 1 Tbsp at a time, stirring well.
-
Transfer to a serving dish and chill. It will thicken as it cools.
Recipe Notes
- This recipe can be doubled. Keep the cook time the same.
- (Cook time does not include the few minutes it takes to bring pot to pressure, or natural release).
- If you like it more tart, back off the sugar by ½ cup or more.
- Taste the cranberry sauce after it has finished cooking, and if you like it sweeter, add more sugar, 1 Tbsp at a time, stirring well. Do this while the sauce is still warm so the sugar dissolves.