This Instant Pot Cranberry Sauce is sure to impress your holiday guests - double the recipe & save the leftovers, because it is good on SO many things!
Gather all ingredients
Rinse cranberries, and discard any that are badly bruised or that have gone mushy-bad. Pour into Instant Pot insert. Add all other ingredients, then stir.
Close Instant Pot lid, and turn vent knob to “Sealing”
Press “Manual” high pressure and use “+/-“ buttons to set cook time to 15 minutes.
When cook time is complete, Instant Pot will beep. Quickly release pressure (QPR) by turning Vent knob to “Venting”.
ENJOY the amazing aromas that will come from your pot. Seriously, it smells AMAZING!
When you open the lid, you may first think it doesn’t look right, or that you didn’t cook it long enough. Have no fear, just stir, squish, stir, squish, stir…
If you want it super smooth (which I do not), you could use an Immersion blender or regular blender to achieve this. I happen to LOVE the texture just as is!
If it seems a little too thin to you, once again, no worries. Allow the sauce to cool - it will thicken as it cools. Store in a tupperware container in the fridge until you are ready to serve.
I serve my Orange Cranberry Sauce at room temperature or cooled, but not cold - up to you & yours how you choose to serve it!
*The amount of sugar depends on your preference of sweetness -
I use 1/2 cup & think it's perfectly tart and sweet.
**You can omit the alcoholic ingredients in preferred - they really help deepen that orange flavor though, and are really yummy in this recipe. Don’t worry, they completely cook out all alcohol!