Instant Pot Cranberry Sauce

I love homemade cranberry sauce and wanted to try to use an Instapot to make it for Thanksgiving. I found this amazing recipe on the southernliving web site. Click here to see three cranberry sauce recipes I made on the stovetop.

You Will Need:

Instant Pot
2 (10-oz.) pkg. fresh or frozen cranberries
1 cup packed light brown sugar
1 Tbsp. grated orange zest plus 1/2 cup fresh juice (from 2 oranges), plus more zest for serving
1 cinnamon stick
3/4 tsp. kosher salt

What to Do:

1. Place cranberries, sugar, orange zest and juice, cinnamon stick, and salt in an Instant Pot. (Times, instructions, and settings may vary according to cooker brand or model.)

2. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 5 minutes. (It will take 12 to 15 minutes for cooker to come up to pressure before cooking begins).

3. When cooking is finished, let the pressure release naturally for 5 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Press CANCEL, and remove lid from cooker.

4. Select SAUTÉ setting. Select HIGH temperature setting. Cook cranberry sauce, stirring often, until thickened and desired consistency is reached, 4 to 5 minutes. Remove and discard cinnamon stick; transfer sauce to a medium bowl.

5. Cool 30 minutes. Cover and chill at least 2 hours or up to 3 days.

6. Sprinkle with fresh orange zest just before serving if you want to.

You can buy an Instant Pot by clicking the link in this blog. Don’t forget to visit my storefront by clicking here.

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