Instant Pot Cranberry Sauce
User Reviews
5
-
Total Time
20 mins
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Servings
10
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Calories
63 kcal
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Course
Side Dish, Dessert, Breakfast, Condiments
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Cuisine
American
Instant Pot Cranberry Sauce
Description
By using an Instant Pot, cranberries are pressure cooked briefly with fresh orange juice, orange zest, and optional maple syrup to develop a vibrant base. After releasing pressure naturally, the sauce is finished by stirring in additional raw cranberries, sugar, and salt over sauté mode to melt the sugar and thicken the sauce. The temperature and method allow the berries to retain some texture, balancing tartness with sweetness.
The resulting sauce is suitable for serving warm or cold alongside holiday meals or dishes requiring a fruity contrast. The bright orange notes complement the cranberries’ natural tartness. Sweetness can be adjusted by varying the sugar amount. The sauce has a spreadable yet slightly chunky texture.
Preparation in an Instant Pot reduces active time and simplifies cooking, while the natural release and sauté steps provide control over sauce consistency. The recipe encourages tasting and adjusting sugar to personal preference.
Storing instructions suggest refrigerating up to two weeks and freezing up to two months. Dilution with water can help adjust thickness when reheating.
Ingredients
- 12 ounces (340g) cranberries
- 2 ½ teaspoons (12g) orange zest from large (270g) orange
- ¼ cup (65ml) orange juice freshly squeezed from large (270g) orange
- 2 tablespoons (30ml) maple syrup optional, or honey
- A pinch (0.36g) salt
- Roughly ½ cup – 1 cup, (115g – 152g) white sugar (Use 40% - 70% of the total cranberries weight)
Instructions
- Wash Cranberries: Remove the stems. Rinse cranberries under cold running water. Discard the soft, discolored & wrinkly ones.
- Pressure Cook Cranberries: Combine 2 tbsp (30ml) maple syrup and ¼ cup (65 ml) orange juice, then pour in Instant Pot. Add 2 ½ teaspoons (12 g) orange zest and place 10oz (280g) cranberries in Instant Pot. Reserve the other 2oz (60g) cranberries. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 1 minute + 7 minutes Natural Release. Open lid carefully.
- Make Cranberry Sauce: Press Cancel, then Sauté button. Stir and break the cranberries with a wooden spoon. Add in the remaining cranberries and ½ cup (115g) of white sugar, then stir. The heat will instantly melt the sugar to form a thick cranberry sauce. Add a pinch of salt. Taste and add more sugar if desired.
- Serve: Serve cold or warm with your favorite dish (see beginning of post for ideas). Enjoy~ :).
Notes
- When doubling the recipe, fill the Instant Pot no more than halfway to prevent foaming overflow.
- Always use the Natural Release method after pressure cooking to avoid sudden boiling.
- Maple syrup or honey can substitute for white sugar for different sweetness profiles.
- To adjust thickness, add a small amount of water and heat over medium if the sauce is too thick.
- Store sauce in the refrigerator for up to two weeks or freeze for 1-2 months for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 15mg | 1% |
| Potassium | 41mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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