Instant Pot Cranberry Sauce

Name: Instant Pot Cranberry Sauce
Total time: 2 min
Ingredients: 1 pound (4 cups) fresh or frozen cranberries; 2 medium Honeycrisp apples, peeled and chopped (2 1/4 cups); ¾ cup granulated sugar; 1 tablespoon orange zest plus 1/4 cup fresh juice (from 1 orange); 1 teaspoon kosher salt; 1 tablespoon white balsamic vinegar

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Total: 2 hours, 50 minutes

Servings: 3

Cost: $4.72 /serving

Author : Paige Grandjean

Ingredients

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1 pound (4 cups) fresh or frozen cranberries2 medium Honeycrisp apples, peeled and chopped (2 1/4 cups)¾ cup granulated sugar1 tablespoon orange zest plus 1/4 cup fresh juice (from 1 orange)1 teaspoon kosher salt1 tablespoon white balsamic vinegar

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Instructions

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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.