Instant Pot Cranberry Sauce
This Instant Pot cranberry sauce complements fall and winter meals with its bright color and flavor. Make a big batch for your Thanksgiving feast.
- Serves: 15 persons
- 24ounces fresh cranberries
- 2teaspoons orange zest
- ½cup fresh orange juice (2 to 3 oranges)
- 1cup granulated sugar
- ⅓cup maple syrup (or golden cane syrup)
- ½teaspoon vanilla extract
- 1cinnamon stick
- Optional garnish: orange zest (shreds)
Step 1Gather the ingredients.
Step 2Rinse the cranberries and pick them over, discarding any mushy or damaged berries. Add the cranberries to the Instant Pot.
Step 3Add the sugar, orange juice, maple syrup, finely grated orange zest, vanilla extract, and the cinnamon stick to the pot with the cranberries. Gently stir to combine the ingredients.
Step 4Lock the Instant Pot lid in place and set the vent to sealing. Choose the manual setting, high pressure, for 2 minutes. Let the pressure release naturally for 10 minutes, and then open the vent to manually release the remaining pressure.
Step 5Remove the cinnamon stick. Turn on the sauté setting and cook for another 2 to 3 minutes, stirring frequently, until thickened. The sauce will continue to thicken as it cools.
Step 6Transfer the cranberry sauce to a storage container and cool completely. Refrigerate until serving time. Serve it chilled or at room temperature.