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Instant Pot® Cranberry Sauce

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"Use your Instant Pot® to whip up this cranberry sauce for your holiday dinner and save precious stovetop space."
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Ingredients

25 m servings 129
Original recipe yields 8 servings

Directions

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  1. Combine cranberries, orange juice, water, cinnamon stick, and vanilla extract in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build. As soon as the cooking cycle finishes, turn the Instant Pot(R) off, as overcooking the cranberries will cause the skins to break.
  2. Release pressure using the natural-release method according to manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid.
  3. Turn Instant Pot(R) back on and select Saute function. Stir white sugar and brown sugar into cranberry mixture until sugar melts. Season with a pinch of salt. As soon as sugar has melted, turn off the Instant Pot(R) to avoid overcooking. Taste cranberry sauce and stir in more sugar, 1 tablespoon at a time, depending on how sweet you like your cranberry sauce.
  4. Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.

Footnotes

  • Cook's Note:
  • Use fresh or frozen cranberries, as you like.
  • If the cranberry skins burst, the sauce can be strained. If you prefer a more bitter cranberry sauce add less sugar. Enjoy!

Nutrition Facts


Per Serving: 129 calories; 0.1 33.2 0.3 0 25 Full nutrition

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