Instant Pot Cranberry Sauce
Tangy-sweet homemade cranberry sauce is great as a jam-like spread, topping for desserts, filling for pastries, glaze for meat, or extra flavor for yogurt/smoothie!
- Prep time
- 6 min
- Cook time
- 14 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 ounces (340g) cranberries
- 2 ½ teaspoons (12g) orange zest from a (270g) large orange
- ¼ cup (65ml) freshly squeeze orange juice from a (270g) large orange
- 2 tablespoons (30ml) maple syrup or honey ((optional))
- A pinch (0.36g) salt
- Roughly ½ cup – 1 cup, (115g – 152g) white sugar ((Use 40% - 70% of the total cranberries weight))
Instructions
- 1
Wash Cranberries: Remove the stems. Rinse cranberries under cold running water. Discard the soft, discolored & wrinkly ones.
- 2
Pressure Cook Cranberries: Combine 2 tbsp (30ml) maple syrup and ¼ cup (65 ml) orange juice, then pour in Instant Pot. Add 2 ½ teaspoons (12 g) orange zest and place 10oz (280g) cranberries in Instant Pot. Reserve the other 2oz (60g) cranberries. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 1 minute + 7 minutes Natural Release. Open lid carefully.
- 3
Make Cranberry Sauce: Press Cancel, then Sauté button. Stir and break the cranberries with a wooden spoon. Add in the remaining cranberries and ½ cup (115g) of white sugar, then stir. 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.
- 4
Serve: Serve cold or warm with your favorite dish (see beginning of post for ideas). Enjoy~ :).