Instant Pot Cranberry Sauce
Using only 3 ingredients, Instant Pot Cranberry Sauce is tart, sweet, and a must have dish at every Thanksgiving dinner! Make this cranberry sauce the day before so it cools and the flavors meld, and on Thanksgiving day you'll have the most delicious cranberry sauce, the canned stuff doesn't even compare!
Servings: 10 Servings
Calories: 99kcal
Equipment
Ingredients
- 12 ounce Cranberries About 1.5 cups
- 1 cup Sugar
- ½ cup Fresh squeezed Orange juice
- Zest of 1 orange
Instructions
- Place all the ingredients into the Instant Pot. Do not stir, as stirring could trigger the burn warning on your Instant Pot.
- Seal the Instant Pot and set the pressure to "HIGH" for 8 minutes.
- Allow the Instant Pot to naturally release for 5 minutes and then release the rest of the pressure. Open the Instant Pot and stir the ingredients together.
- Taste the cranberry sauce and if it's a little too tart, add 1 tablespoon of sugar more until it reaches your desired sweetness. Serve warm or cold!
Notes
- The cranberry sauce will thicken as it cools. When you open the Instant Pot it might be too watery, but it will thicken.
- Optional add ins would be cinnamon, or a little shot of bourbon!
- Fresh or frozen cranberries work perfectly in this recipe.
Nutrition
Calories: 99kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 54mg | Fiber: 2g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 11mg | Calcium: 4mg | Iron: 1mg