Description
A quick and easy Instant Pot Cranberry Sauce recipe that balances sweet and tart flavors perfectly. Ideal for holiday gatherings or as a condiment for everyday meals.
Ingredients
Units
Scale
Cranberry Sauce:
- 12 ounces cranberries (fresh or frozen)
- 1/2 cup freshly squeezed orange juice
- 1/2 cup honey (or sub maple syrup for vegan; use 1/3 cup for more tart)
- 1 teaspoon orange zest
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare Ingredients: Wash the cranberries and pick out any that don’t look firm. Place cranberries in the Instant Pot insert, then add the orange juice, honey, orange zest, and cinnamon. Do not stir.
- Pressure Cook: Close the lid and set the valve to sealing. Pressure cook on Manual High pressure for 3 minutes. Allow for a full natural release.
- Adjust Consistency: After pressure release, stir the cranberries with a wooden spoon, squishing a few for desired texture.
- Chill and Serve: Transfer the sauce to a storage container. Cool to room temperature, then refrigerate for at least 6 hours or overnight to thicken.
Notes
- To make ahead: for the best taste, this sauce can be prepared up to 4 days before serving.
- To store leftovers: store in an airtight container in the refrigerator for up to 10 days.
- To freeze: cool completely, then seal in an airtight container or plastic freezer bag. Best consumed within 2 months.
- Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
- See post for suggested flavour variations.
Nutrition
- Serving Size: 1 serving
- Calories: 78 kcal
- Sugar: 15g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
