Cranberry Sauce in Instant Pot
Sweet, tart and so delicious, Cranberry sauce is a jelly like relish made by cooking cranberries & sugar. Its the perfect compliment to our holiday dinners
Servings: 14 oz
Calories: 50kcal
Equipment
Ingredients
- 12 oz. fresh cranberries (10-12 oz bags)
- ¼ cup agave syrup or honey, or maple syrup
- ¼ cup water or orange Juice
- 1 tsp Zest of 1 orange optional
- 1 pinch salt
Add After Pressure Cooking
- ½ cup sugar Add 2-4 tbsp more for extra sweet sauce
Instructions
- Turn On Instant Pot. Pour water (or orange juice) followed by agave syrup (or honey). Pouring water will prevent the syrup from sticking to the bottom and burning.
- Add cranberries and salt. Stir and close lid. Press Manual or pressure cook for 1 minute on Sealing mode.
- Let the pressure release naturally (NPR) for 7 minutes. Turn the valve halfway to Venting position and release all pressure slowly. In Ultra models, push down on the pressure release knob in bursts for a slow and controlled release of pressure. This prevents the cranberry sauce from spraying through the pressure valve. Open lid after the pin drops.
- Turn on Saute mode. Add sugar and stir. Saute for 2-4 minutes till the cranberry sauce reaches a jam like consistency. The sauce will continue to thicken as it cools. Cool completely and pour in jars.
Stove-top Recipe
- Simply combine all ingredients in a sauce pan on medium high heat with ½ cup water. Cover till everything comes to a boil.
- Reduce heat and simmer for 10-15 minutes, till the berries are cooked.
- Remove lid and cook for another 3-5 minutes till the sauce reaches a jam like consistency. Check the taste and add more sugar if needed. Add 1 tbsp at a time and let it simmer.
Video
Notes
Tips for an Easy & Delicious Cranberry Sauce:
- I like to use agave syrup in this recipe. You can also use honey or maple syrup alternatively.
- I prefer to add water instead of orange juice. But if you prefer a more prominent orange flavor, add orange juice.
- While simmering after pressure cooking, reduce the sauce till it reaches a jam-like consistency, but is still runny. It will continue to thicken as it cools.
- If you prefer a sweeter sauce, add an additional few tablespoons of sugar after tasting. Add 1 tbsp at a time to prevent it from becoming too sweet.
- This sauce can be made 1 week ahead of serving.
- This recipe has been tested in a 3qt and 6qt Instant Pot. If making this in an 8qt cooker, add 1 cup water. You may have to simmer longer after pressure cooking to reduce the sauce.
- Typically cranberry sauce is served at room temperature. But you can serve it chilled or warm, based on your preference.
- Homemade cranberry sauce can be frozen in any air-tight, freezer safe container. To re-use, thaw it in the refrigerator overnight.
- This recipe turns out great in the pressure cooker as well as stove-top. However, the Instant Pot recipe is more hands-off.
- The total time for this recipe includes the pressure building time, and the time it takes to simmer down the sauce.
Nutrition
Calories: 50kcal | Carbohydrates: 13g | Sodium: 3mg | Potassium: 20mg | Fiber: 1g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 3.2mg | Calcium: 2mg | Iron: 0.1mg