Description
This richly spiced cranberry sauce cooks in just 4 minutes in your Instant Pot!
Ingredients
Units
Scale
- 3/4 cup fresh squeezed orange juice
- zest of one orange (the same orange you juiced)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1/8th tsp cinnamon
- 1/8th tsp ground cloves
- 1–2 medium sprigs fresh rosemary
- 24 oz fresh cranberries
Instructions
- Combine the orange juice, zest, sugars, cinnamon, cloves and rosemary sprigs into the insert of a 6 quart Instant pot. Use a spatula or spoon to stir everything together until the cranberries are well coated in the sugar.
- Secure the lid onto the Instant pot and select the “manual” or “pressure cook” setting. Adjust the pressure to high and be sure that the valve is set to “venting” before setting the timer.
- Set the timer for 4 minutes. After cooking the cranberry sauce, allow the pressure to naturally release according to the manufacturer’s instructions.
- Remove the lid and discard the rosemary. Use a potato masher to crush the cranberries as desired for your sauce’s texture.
- You can serve the cranberry sauce at room temperature, or transfer it to a sealed storage container and refrigerate until needed. Refrigerate any leftovers and use within a month.
Equipment
Buy Now → Nutrition
- Serving Size: 1/4 cup
- Calories: 155
- Sugar: 37.3 g
- Sodium: 1.9 mg
- Fat: 0.3 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 40.6 g
- Fiber: 1.5 g
- Protein: 0.2 g
- Cholesterol: 0 mg