I love anything cranberry at this holiday time of year, so I wanted to try out cranberry sauce in the Instant Pot.
I was so happy with how it all came out, beautifully red and very delicious!
Add one bag of cranberries, washed and sorted, to the inner liner of your pressure cooker. You can set an ounce or two or the berries aside to add back in later, giving the sauce some extra body and size on the berries, which does look nice.
Put in 1/4 cup of real maple syrup, 1/4 cup of fresh orange juice and 1 Tablespoon of orange zest. Stir.
Lock the lid on and set the toggle to sealing. Set manual pressure for 2 minutes. Note: there are a lot of recipes online that call for up to 8-10 minutes of pressure, and that long with pretty much obliterate any shape your berries have to them. The 2 minutes cooks them perfectly without making mush.
Let the cooker natural pressure release for 7 minutes and then release any remaining pressure. Carefully remove the hot lid to a safe place, and then stir the contents of the pot. Turn the pot off.
Now, hit the saute button. Add 1/2 cup sugar, natural cane sugar or more maple syrup. I used the natural sugar and it was so yummy….mmmm. Add 1/4 teaspoon ground cinnamon, and a pinch of salt. Add back any berries that you have reserved. Stir on the saute setting just until it is all heated and nicely mixed and then turn off your pot. Variation: add some fresh grated ginger, too!
Place in a pretty bowl and sprinkler with some of the remaining zest of orange. Cover and chill. This sauce will keep in the fridge from at least two weeks and will freeze very well. You can make this way in advance of any holiday meal, saving you time!
This also would make a lovely hostess gift, in a nice jar with a cute label or bow.
Here is our Facebook Live Quick and Carry Kitchen video about this recipe!