Instant Pot Cranberry Sauce

Thanks to an electric pressure cooker like your Instant Pot, this fix-it-and-forget-it cranberry sauce is sure to free up some room on your stove. This Thanksgiving dinner essential has just five ingredients and is super easy, hands-off and ready in 30 minutes.

Hilary Meyer
Source: Eatingwell.com, October 2018

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Recipe Summary test

active:
5 mins
total:
30 mins
Servings:
16

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Combine cranberries, sugar, orange peel, orange juice, water and salt in a multicooker. Close and lock the lid. Cook on high pressure for 5 minutes. Let pressure release naturally.

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  • Remove the lid and switch to sauté mode. Cook, stirring occasionally, until thickened, 7 to 10 minutes. Let cool (the sauce will continue to thicken as it cools). Remove the orange peel before serving.

Tips

To make ahead: Refrigerate for up to 2 weeks.

Nutrition Facts

Serving Size:
2 tablespoons
Per Serving:
53 calories; protein 0.2g; carbohydrates 13.6g; dietary fiber 1g; sugars 11.3g; fat 0.1g; vitamin a iu 33.4IU; vitamin c 7.8mg; folate 2.6mcg; calcium 3.4mg; iron 0.1mg; magnesium 2.6mg; potassium 38.4mg; sodium 10mg; added sugar 9g.
Exchanges:

1/2 other carbohydrate, 1/2 fruit
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