Description
This easy and flavorful Cranberry Sauce recipe is cooked in an Instant Pot, delivering a perfect balance of tartness and sweetness with hints of vanilla and orange zest. Ideal for holiday meals or as a versatile condiment, this sauce can be made quickly and stored for future use.
Ingredients
Scale
Ingredients
- 12 oz. pack fresh cranberries
- ¼ cup water
- ¾ cup natural sweetener (such as maple syrup or regular sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
- Prepare the Instant Pot: Turn on the Instant Pot and pour in the water, then add the cranberries. Stir to combine evenly. Close the lid securely.
- Pressure Cook: Press the Manual or Pressure Cook button and set the timer for 1 minute. Allow the pressure to release naturally for about 7 minutes once cooking is complete, then turn the valve to Venting to release any remaining pressure. Open the lid carefully when pressure is fully released.
- Simmer and Flavor: Press the Off button, then select Sauté mode on the Instant Pot. Add the natural sweetener, vanilla extract, and orange zest to the pot. Stir well to mix the flavors.
- Reduce Sauce: Sauté for 2 to 3 minutes, stirring occasionally until the cranberry sauce thickens to your desired consistency, similar to jam.
- Cool and Store: Remove the sauce from heat and let it cool before transferring it to a jar or airtight container for storage.
Notes
- If using frozen cranberries, add them directly without thawing.
- Maple syrup is an excellent natural alternative for sweetening the sauce.
- Use pure vanilla extract, not artificial, for the best flavor.
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
- Reheat the sauce gently on the stovetop or serve chilled.
- To freeze, cool the sauce to room temperature before transferring it to a freezer-safe container. Freeze for up to 3 months.
