Cranberry Sauce


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