Instant Pot Cranberry Sauce
"The best and easiest cranberry sauce you'll make for Thanksgiving. Sure, opening a can is much easier, but this homemade version is absolutely tasty."
photo by Jonathan Melendez
- Ready In:
- 17mins
- Ingredients:
- 8
- Yields:
-
1 1/2 cups
- Serves:
- 8-12
ingredients
- 24 ounces fresh cranberries
- 2 oranges, zested
- 1⁄2 cup fresh orange juice
- 1 cup granulated sugar
- 1⁄3 cup real maple syrup
- 1⁄2 teaspoon vanilla extract
- 1 cinnamon stick
- 1⁄4 teaspoon salt
directions
- Rinse the cranberries and discard any mushy berries, then add to the bowl of a 6-quart or larger Instant Pot.
- Stir in the orange zest, orange juice, sugar, maple syrup, vanilla, cinnamon stick and salt until evenly combined. Lock the lid, set the vent to seal and cook on high pressure for 2 minutes. Let the pressure release naturally for 10 minutes, and then manually release any remaining pressure.
- Open the lid carefully and give it a stir. If the cranberry sauce isn’t thick enough, turn on the sauté function and cook, stirring constantly for 1 to 2 minutes until the sauce has thickened. Keep in mind that the sauce will continue to thicken as it cools. Transfer to a bowl and serve warm or at room temperature.
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RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
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