For your Thanksgiving dinner, prepare this traditional homemade cranberry sauce in your Instant Pot. You can use cranberries that are fresh or frozen.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
Ingredients
- 1 (12 ounce) package cranberries
- ½ cup orange juice
- ½ cup water
- 1 piece cinnamon stick
- ¼ teaspoon vanilla extract
- ½ cup white sugar, or more as needed
- ½ cup brown sugar
- 1 pinch salt
- 2 slices of orange peel, using a peeler
Instructions
- Combine cranberries, orange juice, water, cinnamon stick, and vanilla extract in 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 1 minute. Allow about 10 minutes for pressure to build. As soon as the cooking cycle finishes, turn the Instant Pot off, as overcooking the cranberries will cause the skins to break.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 7 minutes. Unlock and carefully remove the lid.
- Turn Instant Pot back on and select Sauté 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 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.
- Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.
- If the cranberry skins burst, the sauce can be strained.
- If you prefer a more bitter cranberry sauce add less sugar.
Reviews
Excellent! I added about 50% more sugar than called for, 50% less liquid than called for, let the natural pressure release go to 9 minutes rather than 7, and doubled the quantity of all other ingredients.