Instant Pot Cranberry Sauce
This is an easy, foolproof recipe for Instant Pot Cranberry Sauce that's ready to eayt in about 30 minutes. You can make it up to 2 months ahead of time so it's ready to go when the holiday season gets extra busy. Made with only 4 simple ingredients, my homemade cranberry sauce has the perfect balance of sweetness and tartness.
Servings: 12
Calories: 128kcal
Equipment
Ingredients
- 24 ounces fresh or frozen cranberries two, 12 oz packages
- 1 ½ cups white sugar
- ½ cup orange juice freshly squeezed
- 2 slices of orange peel
- 1 cinnamon stick
Instructions
- Add cranberries, sugar, orange juice, the cinnamon stick, and orange peel to the inner pot of the pressure cooker. Do not stir. Close and seal the lid.
- Pressure cook on high for 4 minutes. Complete a 15 minute natural release, then quickly release remaining pressure.
- Remove the lid and discard the cinnamon stick and orange peel. Use a masher to mash the cranberries to the consistency of your liking. Stir well and transfer to the fridge to chill for at least 30 minutes before serving.
- Transfer to a serving bowl and garnish with fresh herbs, such as rosemary, sage, or thyme, if desired. Sprinkle lightly with orange zest and serve chilled.
Notes
*Please note that this recipe does not require adding water to the pressure cooker.
Frozen Cranberries: You'll follow the same steps when using frozen cranberries as you would when using fresh cranberries. The ingredients and cook time stay the same. Because frozen fruits hold water, the sauce may turn out a little thinner. If you'd prefer it thicker, thicken it by heating the sauce on the saute mode for a few minutes until as much liquid boils down and evaporates as you'd like.
Make Ahead: Completely prepare the cranberry sauce as the recipe indicates. Then store in the fridge in an airtight covered container for up to 10 days before serving. It can be frozen for up to 2 months for best quality and thawed in the fridge overnight. You can also heat the sauce in the microwave or on the stove for a quicker thaw.
Storing: Keep in the fridge for up to 10 days or freeze for up to 2 months.
Nutrition
Serving: 2oz | Calories: 128kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 71mg | Fiber: 3g | Sugar: 28g | Vitamin A: 56IU | Vitamin C: 13mg | Calcium: 9mg | Iron: 1mg
