2 cups30-60 minAmerican

Cranberry Sauce

By The Instant Pot College Cookbook by Julee Morrison

2 cups

30-60 min

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 5 min

Cook Time: 18 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Dairy Free, Gluten Free, Vegetarian

Yield: 2 cups

Ingredients

1/4 cup orange juice
1 teaspoon grated orange zest
1 whole cranberries
1/2 cup granulated sugar

When I was a child, we ate canned cranberry sauce and I never developed a taste for it. When I grew up, I simply left cranberry sauce off the holiday menu. Then I learned to make homemade cranberry sauce, which smells and tastes so much better than the canned stuff! Cranberry sauce brightens up a holiday plate, but it can also be used like jam on toast, to top a Cheesecake or other dessert, or as an add-in for homemade Yogurt.

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.