PRESSURE COOKER CRANBERRY SAUCE

By RoketJSquerl

Ingredients

• 12 12 12 ounces (340 g) cranberries
• 2 1/2 2 1/2 270 teaspoons (12 g) orange zest from a 270 g large orange
• 1/4 1/4 270 cup (65 ml) freshly squeeze orange juice from a 270 g large orange
• 2 2 2 tablespoons (30 ml) maple syrup or honey (optional)
• Pinch Pinch of salt (0.36 g)
• 1/2 1 152 40% 70% – 1 cup, (115 g – 152 g) - Use 40% - 70% of the total cranberries weight

Details

Servings 1
Preparation time 5mins
Cooking time 20mins
Adapted from pressurecookrecipes.com

Preparation

Step 1

Instructions
Wash the Cranberries: Remove the stems. Rinse cranberries under cold running water. Discard the soft, discolored & wrinkly ones.
Pressure Cook the Cranberries: Combine 2 tbsp (30ml) maple syrup and ¼ cup (65 ml) orange juice and pour into the pressure cooker. Place 10oz (280g) cranberries into the pressure cooker. Reserve the other 2oz (60g) cranberries.

Close lid and pressure cook at High Pressure for 1 minute + 7 minutes Natural Release. Open lid carefully.
Make the Cranberry Sauce: Turn heat to medium (Instant Pot: Click cancel and Sauté button). Stir and break the cranberries with a wooden spoon. Add in the remaining cranberries and ½ cup (115g) of white sugar. Stir and the heat will instantly melt the sugar to form a thick cranberry sauce. Add a pinch of salt. Taste and add more sugar if desired.
Serve: Serve cold or warm with your favorite dish (see beginning of post for ideas) ?♥ Make a Difference by sharing this recipe on your favorite social media channels ~ Thank you ? Share Pin +1Shares 408

Instructions