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.
- Preparation:
- Cooking:
- Total:
- Serves: 15 persons
Ingredients
- 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)
Instructions
Step 1
Gather the ingredients.Step 2
Rinse the cranberries and pick them over, discarding any mushy or damaged berries. Add the cranberries to the Instant Pot.Step 3
Add 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 4
Lock 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 5
Remove 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 6
Transfer the cranberry sauce to a storage container and cool completely. Refrigerate until serving time. Serve it chilled or at room temperature.