Instant Pot Thanksgiving Cranberry Sauce!
Author: Vanessa Diaz
Recipe type: DINNER
Cuisine: American
Serves: 6-7 servings
- 2 cups fresh Cranberries
- 1 cup sugar
- Orange zest from 1 orange
- 1 cup fresh orange juice, no pulp
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- Pinch of salt
- ½ tablespoon vanilla extract
- Wash the cranberries and allow to dry, set to the side.
- Turn your Instant Pot “on” to saute.
- Add the cranberries, orange juice, sugar, vanilla extract, cinnamon.
- Stir to combine.
- Lock the instant pot lid and move the valve to “sealing” position.
- Press the high-pressure button on your instant pot to manuel high for 3 minutes.
- Allow it to natural pressure release for 10 minutes, then carefully do a quick release.
- Using a potato masher, mash the cranberries to a jelly consistency.
- Select the saute button and stir the sauce until it thickens and reduces in size.
- Take the inner pot out of the instant pot and leave to cool completely at room temperature before storing the sauce in a clean airtight jar.
Recipe by Brite and Bubbly at https://briteandbubbly.com/instant-pot-cranberry-sauce/
3.5.3226