Easy Instant Pot Cranberry Sauce
User Reviews
5
Easy Instant Pot Cranberry Sauce
Description
Easy Instant Pot Cranberry Sauce combines fresh or frozen cranberries with citrus elements like orange and lemon zest to create a bright and tangy base. The cranberries cook under pressure briefly, which softens them without turning all of them to mush, especially when half the berries are added later for varied texture. The addition of sugar or natural sweeteners during and after cooking ensures the sauce has the right balance of tart and sweet. The optional vanilla extract allows this sauce to be used in desserts as well as with savory dishes. The process is straightforward, involving washing cranberries, mixing ingredients, and using the Instant Pot’s pressure and sauté settings to cook and finish the sauce. Its texture becomes rich and slightly thick, suitable for spreading or spooning over dishes.
This cranberry sauce pairs well with traditional holiday meals or can be used as a flavored condiment with poultry and pork. Adding the reserved cranberries late in cooking retains a contrasting chew, enhancing mouthfeel.
Ingredients
To Cook The Cranberries:
- 12 ounces cranberries frozen can be used as well, fresh
- 1/3 cup orange juice lukewarm
- 1 orange zested
- 1 lemon zested
- 2 tablespoons sugar maple syrup or honey will work as well
- Pinch salt
Additional:
- 1 cup white sugar maple syrup or honey will work as well
- orange juice if needed
- 1 teaspoon vanilla extract optional if you will use the sauce in desserts
Instructions
- Start by washing the cranberries, and discard the ones that are mushy.
- Reserve about 1/2 cup of cranberries and set it aside. This is optional and usually is done to add the cranberries at the end, to have a mix of different textures.
- In a small bowl combine the warm, microwaved orange juice with 2 tablespoons of sugar, until sugar is fully dissolved.
- Add the orange juice mixture to the Instant Pot.
- Add the rest of the ingredients: cranberries (reserving about 1/2 cup if you want), orange zest, lemon zest and a pinch of salt. Stir to combine.
- Cover with the lid, lock and make sure the knob is pointed to sealed.
- Cook on High Pressure for 1 minute if using fresh cranberries and for 2 minutes if using frozen cranberries, followed by a 5-minute Natural Pressure Release.
- Open the Instant Pot and select Sauté medium heat. Stir the mixture, and add the remaining sugar 1/2 cup at a time and remaining 1/2 cup of cranberries. Stir to combine until the sugar is dissolved. Stir and cook for about 3-5 minutes, for the sauce to thicken.
- At this point if the sauce is too thin aka watery, you can add the remaining 1/2 cup of sugar, to make it thicker and sweeter.
- If you want the sauce thinner, add more orange juice, 1/4 cup at a time, stir to combine and simmer for a few minutes.
- Eventually, if you want to thicken the sauce without adding more sugar, see blog post on cornstarch slurry instructions.
- Once the sauce is thick enough and as sweet as you like it, turn of the pot, stir in vanilla extract if using and add it to a serving bowl.
- Fully cool the sauce before refrigerating it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 50g | 17% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 140mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 43g | 86% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 35.6mg | 40% |
| Calcium | 18mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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