Use your Instant Pot to cook up this classic homemade cranberry sauce for your holiday dinner. Use fresh or frozen cranberries, as you like.
Ingredients
- cranberries: 1 pack (12 ounce pack)
- orange juice: 0.5 cup
- water: 0.5 cup
- piece cinnamon stick: 1 piece
- vanilla extract: 0.25 tsp
- white sugar: 0.5 cup (or more if needed)
- brown sugar: 0.5 cup
- pinch salt: 1 piece
- slices of orange peel, using a peeler: 2 piece
Metric Conversion
Stages of cooking
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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.
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Release pressure using the natural-release method according to manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid.
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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.
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Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.
