Cranberry Sauce

[Instant Pot] Ingredients:
-12 ounces (340 g) cranberries
-¼ cup (65 ml) freshly squeeze orange juice from a 270 g large orange
-2 ½ teaspoons (12 g) orange zest from a 270 g large orange

Optional:
-2 tablespoons (30 ml) maple syrup or honey
-white Sugar, roughly ½ cup – 1 cup, (115 g – 152 g) – Use 40% – 70% of the total cranberries weight
-pinch of salt (0.36 g)

Directions:
At the beginning wash the cranberries and remove the stems. Rinse the cranberries under cold running water. Discard the soft, wrinkly & discolored ones.

Mix 2 tbsp (30ml) maple syrup and ¼ cup (65 ml) orange juice and then pour into the Instant Pot. Add 2 ½ teaspoons (12 g) orange zest and place 10oz (280g) cranberries into the Instant Pot. Reserve the other 2oz (60g) cranberries.

Close the lid and pressure cook at High Pressure for about 1 minute + about 7 minutes Natural Release and open the lid carefully.

Turn heat to medium. Stir and break the cranberries with one wooden spoon. Then add in the remaining cranberries and ½ cup (115g) of white sugar. Stir and the heat will instantly melt all the sugar to form a thick cranberry sauce. You can add a pinch of salt. At the end taste and add more sugar if desired.

Serve: Serve warm or cold with your favorite dish.

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