Instant Pot Cranberry Sauce
This easy Instant Pot cranberry sauce is the perfect condiment for Christmas and Thanksgiving. A fantastic homemade cranberry sauce with orange juice, maple syrup and cinnamon.
Servings: 6 servings
- 14 ounces cranberries (fresh or frozen)
- 1 orange (juice + zest)
- 1 tablespoon maple syrup
- ½ cup sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
Add the cranberries, the juice and zest from an orange, maple syrup, cinnamon and cloves to the Instant Pot. Stir to combine the ingredients.
Add sugar on top of the berries. Don't stir. Seal the lid, and select the PRESSURE COOK setting on high pressure. Set the timer to 1 minute.
Allow the pressure to naturally release after the timer is up before you remove the lid. This will take about 20 minutes.
Use the back of a wooden spoon, or a potato masher, to mash the cranberries. You can mash them as much as you like, or leave some berries whole if you prefer.
If you want to thicken the sauce a little, you can boil it on the SAUTE setting for a few minutes, until the cranberry sauce reaches your desired consistency.
- Store leftover cranberry sauce in a refrigerator for up to 5 days, or freeze for up to 6 months.
- Double or triple the recipe to make a big batch of sauce. You can then freeze it down in portion sizes to use in multiple meals over the season.
- Add extra sugar, maple syrup, orange juice or apple sauce if you want to make the cranberry sauce sweeter.
Calories: 115kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 104mg | Fiber: 4g | Sugar: 23g | Vitamin A: 89IU | Vitamin C: 20mg | Calcium: 19mg | Iron: 1mg