Active Time
15 Mins
Total Time
2 Hours, 50 Mins
Yield
Makes 3 cups (serving size: 3 Tbsp.)

This powerful cranberry-apple sauce carries enough flavors to make it go far. Keep it traditional and serve with turkey, or think outside the box and use a dollop on this Instant Pot Pumpkin Soup. Although it's quick and easy to make, we'd suggest prepping it a few days in advance—this Instant Pot Cranberry Sauce only gets better with time. 

How to Make It

Step 1

Stir together cranberries, apples, sugar, orange juice, orange zest, and salt in a 6-quart electric pressure cooker. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 5 minutes. Allow cooker to release pressure (steam) “naturally” for 5 minutes. Turn pressure release valve to venting position to release remaining pressure from cooker until float valve drops. Carefully remove lid.

Step 2

Program cooker to sauté on normal heat. Cook cranberry mixture, stirring often, until thickened, about 5 minutes. (Mixture will continue to thicken as it cools.) Transfer mixture to a medium bowl, and stir in vinegar. Cool at room temperature for 30 minutes. Cover and chill at least 2 hours or up to 3 days.

You May Like

Ratings & Reviews