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
Calories: 115kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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