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Instant Pot Cranberry Sauce Recipe

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This Instant Pot Cranberry Sauce recipe is beautiful to serve and the taste is one you’ll guests will want again and again.

When I was a child, we ate canned cranberry sauce and I never developed a taste for it.

When I grew up, I simply left cranberry sauce off the holiday menu.

Then I learned to make homemade cranberry sauce, which smells and tastes so much better than the canned stuff!

This Instant Pot Cranberry sauce brightens up a holiday plate, but it can also be used like jam on toast, to top a Cheesecake or other dessert, or as an add-in for homemade Yogurt.

This Instant Pot Cranberry Sauce recipe is beautiful to serve and the taste is one you'll guests will want again and again.

Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Seven Ingredients or Less, Side Dishes
Duration 30-60 min
Diet Dairy Free, Gluten Free, Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cranberries, Orange Juice, Sugar
Servings: 2 cups
Prep Time: 5 minutes
Cook Time: 18 minutes
Passive Time: 7 minutes

Cranberry sauce brightens up a holiday plate, but it can also be used like jam on toast, to top a Cheesecake or other dessert, or as an add-in for homemade Yogurt.

Instant Pot Cranberry Sauce Ingredients:

1/2 cup of orange juice

1 teaspoon grated orange zest optional

1 whole cranberries, rinsed and sorted, divided, 12-ounce bag

½ cup granulated sugar

Cranberry sauce brightens up a holiday plate, but it can also be used like jam on toast, to top a Cheesecake or other dessert, or as an add-in for homemade Yogurt.

Instant Pot Cranberry Sauce Directions

GET READY TO COOK.

Combine the orange juice and orange zest (if using) and three-quarters of the cranberries in the inner cooking pot.

PRESSURE COOK.

Lock the lid into place and turn the valve to “sealing.”

Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes.

When cooking ends, let the pressure release naturally for 7 minutes, then turn the valve to “venting” to quick release the remaining pressure.

FINISH THE RECIPE.

Unlock and remove the lid.

 

Select Sauté and adjust the heat to Normal.

Add remaining cranberries and the sugar.

Stir until the sugar dissolves and the last berries begin to burst, about 3 minutes.

Add a bit of water to thin the sauce out if it gets too thick for your liking.

Recipe Notes

Cooking tip: Never do a quick release without first doing a natural release for at least 7 minutes. This sauce has a tendency to foam and spew.

delicious instant pot cranberry sauce

This Instant Pot Cranberry sauce brightens up a holiday plate, but it can also be used like jam on toast, to top a Cheesecake or other dessert, or as an add-in for homemade Yogurt.

Instant Pot Cranberry Sauce Recipe

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 18 minutes
Additional Time: 7 minutes
Total Time: 30 minutes

This Instant Pot Cranberry sauce brightens up a holiday plate, but it can also be used like jam on toast, to top a Cheesecake or other dessert, or as an add-in for homemade Yogurt.

Ingredients

  • 1/2 cup orange juice
  • 1 teaspoon grated orange zest optional
  • 1 whole cranberries rinsed and sorted, divided, 12-ounce bag
  • 1/2 cup granulated sugar

Instructions

  1. GET READY TO COOK.Combine the orange juice and orange zest (if using) and three-quarters of the cranberries in the inner cooking pot.
  2. PRESSURE COOK.Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes. When cooking ends, let the pressure release naturally for 7 minutes, then turn the valve to “venting” to quick release the remaining pressure.
  3. FINISH THE RECIPE.Unlock and remove the lid. Select Sauté and adjust the heat to Normal. Add remaining cranberries and the sugar. Stir until the sugar dissolves and the last berries begin to burst, about 3 minutes. Add a bit of water to thin the sauce out if it gets too thick for your liking.

Notes

Cooking tip: Never do a quick release without first doing a natural release for at least 7 minutes. This sauce has a tendency to foam and spew.



Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 0g

Nutritional Information may not be accurate

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About Julee:

Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.

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