Make an adult version of mac & cheese by thinking outside the blue box. If desired, garnish with parsley.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
Ingredients
- 1 (12 ounce) package fresh cranberries
- ½ cup dried cherries, coarsely chopped
- ⅓ cup water
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup orange marmalade (such as Smuckers® Natural)
- ¼ cup brown sugar
Instructions
- Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 5 minutes. Switch to the quick-release method according to manufacturer’s instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
- Select Saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.
Reviews
Make sure to read the instructions through to the end! This is not a “dump and go” recipe; the Instant Pot procedure is a bit different from its usual method.
This recipe is easy and delicious!! It went perfectly with my thanksgiving dinner and tasted fabulous on the turkey sandwiched the following days. It is more tart than sweet, which I loved. Mine came out more like a jam once it was cooled. A keeper for sure!
Love it. I used orange juice and honey bell marmalade. It is quite tart but that’s what I love about it.
Fantastic! I just made it to take to my dad’s for Thanksgiving tomorrow. I made it as written except I had a 2-lb bag of cranberries, so I adjusted all ingredient amounts to 2.5x what is stated and used the whole bag (I have the 6-qt Instant Pot). Making it in the Instant Pot was easy–I didn’t have to babysit it. I’ve never made CB sauce with orange marmalade; I never thought of it before. It’s sure easier than grating orange peel! I of course had to sample some while it was still warm. It’s tangy and not overly sweet. I suppose those who prefer it sweeter could add more brown sugar, but I prefer mine on the tangy side. Thank you for sharing your recipe!
Simple, fast & delicious!! I made for a Thanksgiving potluck to test it out and it was gone. Doubled the recipe and am taking to family dinner tomorrow