Cranberry Sauce

By: The Instant Pot College Cookbook by Julee Morrison

Cranberry Sauce
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free, Gluten Free, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Cooking tip: Never do a quick release without first doing a natural release for at least 7 minutes. This sauce has a tendency to foam and spew."]
cuisine icon Keywords
2 cups, 30-60 min, contributed, cook 18 min, dairy free, easy, gluten free, granulated sugar, grated orange zest, modern, orange juice, prep 5 min, pressure cook, side dish, vegetarian, whole cranberries

prep icon Prep Time
5 min
cook icon Cook Time
18 min

serving icon Servings
2 cups
Ingredients
  • 1/4 cup orange juice
  • 1 teaspoon grated orange zest
  • 1 whole cranberries
  • 1/2 cup granulated sugar
Instructions
  • Combine the orange juice and orange zest (if using) and three-quarters of the cranberries in the inner cooking pot.
  • Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes. When cooking ends, let the pressure release naturally for 7 minutes, then turn the valve to “venting” to quick release the remaining pressure.
  • Unlock and remove the lid. Select Sauté and adjust the heat to Normal. Add remaining cranberries and the sugar. Stir until the sugar dissolves and the last berries begin to burst, about 3 minutes. Add a bit of water to thin the sauce out if it gets too thick for your liking.
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