Cranberry Sauce

By: The Instant Pot College Cookbook by Julee Morrison

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.

Cuisine

Modern

Course

Side Dish

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Gluten Free, Vegetarian

Cooking Technique

Pressure Cook

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, The Instant Pot College Cookbook by Julee Morrison, vegetarian, whole cranberries

Prep Time

5 min

Cook Time

18 min

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.

Notes