Instant Pot Cranberry Sauce
A remarkably easy cranberry sauce recipe infused with orange zest, cinnamon, and rosemary tastes fresh, flavorful and zesty!
Servings: 12 Servings
Calories: 155kcal
Ingredients
- 2 12-oz packages fresh or frozen cranberries
- 2/3 cup pure maple syrup*
- 1 Tbsp orange zest
- ½ cup orange juice
- 1 Tbsp fresh ginger peeled and grated, optional
- 1 tsp sprig fresh rosemary optional
- 1 tsp pumpkin pie spice**
- 1 tsp pure vanilla extract optional
Instructions
- Add all of the ingredients to a pressure cooker and stir.
- Secure the lid and pressure cook on high for 4 minutes, keeping the pressure release valve sealed. Allow the pressure cooker to naturally release completely, which should take about 20 to 30 minutes.
- Mash the cranberries with the back of a silicon or wooden spoon and stir well. Remove the sprig of rosemary from the sauce and discard it. Taste the cranberry sauce for flavor. Add more pure maple syrup (or brown sugar) to taste.
- Transfer the cranberry sauce to a sealable container and refrigerate until ready to use (I serve cranberry sauce completely chilled)
- Serve cranberry sauce with your feast and enjoy!
Notes
*For sweeter cranberry sauce, use up to 1 cup of pure maple syrup, or use ½ to 1 cup of brown sugar
**Or use 1 tsp ground cinnamon + ¼ tsp ground nutmeg
Nutrition
Serving: 1of 12 | Calories: 155kcal | Carbohydrates: 37g | Protein: 1g | Fiber: 8g | Sugar: 27g