Instant Pot Cranberry Orange Sauce
Instant Pot cranberry sauce is a delicious side dish to make this holiday season without using an extra burner! Ditch the can and make it for your next celebration.
Servings: 12
Calories: 87kcal
Ingredients
- 16 oz fresh cranberries can sub frozen
- 1/2 tsp orange zest grated
- pinch cinnamon optional
- 1/2 cup orange juice
- 1 cup sugar
Instructions
- Add all of the ingredients, except the sugar to the liner of your Instant pot, or pressure cooker.
- Sprinkle the sugar evenly out over top. Don't stir.
- Close the lid, and set the valve to seal. Cook on high pressure for 2 minutes.
- Once the timer dings, let the sauce do a natural release for at least 5 minutes.
- Once those 5 minutes have elapsed, carefully turn the vent valve to release the remaining steam.
- Open the lid, and whisk the cranberry sauce. Whisk it well.
- Taste it ( carefully, so you don't burn yourself) and sweeten, if needed.
- Serve immediately, or jar to serve within a couple days. The sauce will thicken as it cools
Notes
- This cranberry sauce can be made a day ahead of time, then stored, and chilled.
- Don't skip the natural release time! The cranberries need time to cool so the sauce doesn't splatter when you do the release.
- Even when you do a quick release after natural releasing, it may be helpful to release the steam in short bursts when using a smaller pot to prevent splatters.
- Taste the sauce when done and adjust the sweetness to your liking.
Nutrition
Calories: 87kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 53mg | Fiber: 2g | Sugar: 19g | Vitamin A: 43IU | Vitamin C: 10mg | Calcium: 4mg | Iron: 1mg