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Easy Instant Pot Cranberry Sauce
Instant Pot Cranberry Sauce takes very little time to make, and is fuss-free. A delicate balance of sweetness and tanginess with warm touches of cinnamon and nutmeg.
Course
Side Dish
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
servings (¼ cup)
Calories
70.77
kcal
Author
Tina
Ingredients
24
ounces
fresh cranberries
rinsed, and picked over
⅔
cups
fresh squeezed orange juice
roughly 2 naval oranges
3-4
strips
orange peel
½
teaspoon
orange zest
1
cup
sugar
1
tablespoon
honey
1
teaspoon
cinnamon
¼-1/2
teaspoon
nutmeg
optional
US Customary
-
Metric
Instructions
Rinse the cranberries, remove any stems, and pick out the mushy ones to throw away.
Add all ingredients to the Instant Pot, and give them a gentle stir to combine.
Close and seal lid then cook on high pressure for 2 minutes, follow with a 15-minute natural pressure release.
Set to saute function, and cook for an additional 2-3 minutes until the sauce reaches your desired consistency. Stir constantly.
Serve immediately or store in an airtight container for up to two weeks.
Nutrition
Serving:
1
serving
|
Calories:
70.77
kcal
|
Carbohydrates:
18.34
g
|
Protein:
0.02
g
|
Fat:
0.02
g
|
Saturated Fat:
0.01
g
|
Monounsaturated Fat:
0.01
g
|
Sodium:
0.27
mg
|
Potassium:
2.81
mg
|
Fiber:
0.14
g
|
Sugar:
18.09
g
|
Vitamin A:
1.93
IU
|
Vitamin C:
0.47
mg
|
Calcium:
2.56
mg
|
Iron:
0.03
mg