Instant Pot Cranberry Sauce
Cranberry sauce made in an Instant Pot is just perfect for Thanksgiving as a side dish. Since it has natural ingredients, it's healthier than the canned stuff.
Ingredients
- 1 pound fresh or frozen cranberries
- 2 medium Honeycrisp apple peeled and chopped
- 3/4 cup granulated sugar
- 1 tbsp orange zest plus 1/4 cup fresh juice
- 1 tsp salt
- 1 tbsp white balsamic vinegar
Instructions
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Stir together cranberries, apples, sugar, orange juice, orange zest, and salt in a 6-quart electric pressure cooker. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 5 minutes. Allow the cooker to release pressure (steam) “naturally” for 5 minutes. Turn pressure release valve to venting position to release remaining pressure from cooker until float valve drops. Carefully remove the lid.
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Program cooker to sauté on normal heat. Cook cranberry mixture, stirring often until thickened, about 5 minutes. (Mixture will continue to thicken as it cools.) Transfer mixture to a medium bowl, and stir in vinegar. Cool at room temperature for 30 minutes. Cover and chill at least 2 hours or up to 3 days.
