5-Minute Cranberry Sauce
User Reviews
4.7
5-Minute Cranberry Sauce
Description
5-Minute Cranberry Sauce combines fresh cranberries with granulated sugar, pure maple syrup, orange zest, and orange juice. Cooking it under high pressure in a pressure cooker quickly softens the berries and melds the flavors while preserving their bright tartness. After natural pressure release, additional cooking can thicken the sauce further. The sauce firms up upon cooling, creating a gel-like texture typical of cranberry sauces. You can choose to mash it by hand for a chunkier texture or blend it smooth according to preference.
This sauce is versatile for serving with turkey or as a topping for various dishes. It can be refrigerated for up to a week and made ahead to save cooking time during busy menus. Alternatives to the pressure cooker method include slow cooking or stovetop simmering, which also yield good results but require longer cook times.
Using pure maple syrup not only balances sweetness but contributes essential liquid for pressure cooking. If halving the recipe, keep in mind liquid requirements for safe pressure cooking. This approach provides a nicely flavored, practical cranberry sauce option for holiday and everyday meals.
Ingredients
- 24 ounces cranberries fresh
- 1 ¼ cups granulated sugar
- 1 cup pure maple syrup
- orange about 1 tablespoon, zest
- ¼ cup orange juice
Instructions
- Stir all the ingredients together in a stovetop or electric pressure cooker. Secure the lid and cook at high pressure for 5 minutes.
- Let the pressure cooker naturally release pressure for 10-15 minutes. Release the rest of the pressure using quick release.
- Stir the cranberry sauce and continue to cook (using the sauté function in an electric pressure cooker, like the Instant Pot) if you want to thicken the sauce further; keep in mind, it will thicken as it cools.
- Mash the cranberry sauce with a spoon or potato masher (or use an immersion blender for a smoother consistency), if desired.
- The sauce will thicken and gel as it cools; it can be made and refrigerated up to a week in advance.
Notes
- If you don’t have a pressure cooker, you can simmer the sauce on the stove or use a slow cooker with longer cooking times.
- Pure maple syrup is preferred over pancake syrup for flavor balance and pressure cooker liquid needs.
- You can halve the recipe but be mindful of liquid volume required for pressure cooking safety.
- The sauce can be mashed or blended to adjust texture before serving.
- Make ahead and refrigerate for up to one week to save time on meal days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings (About 8 cups of sauce)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 136kcal | 7% |
| Carbohydrates | 35g | 12% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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