Instant Pot® Cranberry Sauce recipe
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Ingredients
- 1 (12 ounce) package cranberries ½ cup orange juice ½ cup water 1 piece cinnamon stick ¼ teaspoon vanilla extract ½ cup white sugar, or more as needed ½ cup brown sugar 1 pinch salt 2 slices of orange peel, using a peeler
Nutrition Info
- 129.1 caloriescarbohydrate: 33.2 gcholesterol: : -fat: 0.1 gfiber: 2.2 gprotein: 0.3 gsaturatedFat: : -servingSize: -sodium: 24.7 mgsugar: 28.8 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Cranberry Sauce
Directions
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Combine cranberries, orange juice, water, cinnamon stick, and vanilla extract in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 1 minute. Allow about 10 minutes for pressure to build. As soon as the cooking cycle finishes, turn the Instant Pot® off, as overcooking the cranberries will cause the skins to break.
Release pressure using the natural-release method according to manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid.
Turn Instant Pot® back on and select Saute function. Stir white sugar and brown sugar into cranberry mixture until sugar melts. Season with a pinch of salt. As soon as sugar has melted, turn off the Instant Pot® to avoid overcooking. Taste cranberry sauce and stir in more sugar, 1 tablespoon at a time, depending on how sweet you like your cranberry sauce.
Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.