Best Instant Pot Cherry Orange Cranberry Sauce Recipes

Instant Pot Cranberry Sauce image

Provided by Jonathan Melendez

Categories Vegetable

Time 17m

Yield 1 1/2 cups, 8-12 serving(s)

Number Of Ingredients 8

Steps:

Rinse the cranberries and discard any mushy berries, then add to the bowl of a 6-quart or larger Instant Pot.
Stir in the orange zest, orange juice, sugar, maple syrup, vanilla, cinnamon stick and salt until evenly combined. Lock the lid, set the vent to seal and cook on high pressure for 2 minutes. Let the pressure release naturally for 10 minutes, and then manually release any remaining pressure.
Open the lid carefully and give it a stir. If the cranberry sauce isn't thick enough, turn on the sauté function and cook, stirring constantly for 1 to 2 minutes until the sauce has thickened. Keep in mind that the sauce will continue to thicken as it cools. Transfer to a bowl and serve warm or at room temperature.

Nutrition Facts : Calories 198.1, Fat 0.2, Sodium 76.6, Carbohydrate 51, Fiber 5.2, Sugar 41.1, Protein 0.8

Instant Pot® Cranberry Sauce image

Provided by tcasa

Time 25m

Yield 8

Number Of Ingredients 9

1 (12 ounce) package cranberries
½ cup orange juice
½ cup water
1 piece cinnamon stick
¼ teaspoon vanilla extract
½ cup white sugar, or more as needed
½ cup brown sugar
1 pinch salt
2 slices of orange peel, using a peeler

Steps:

Combine cranberries, orange juice, water, cinnamon stick, and vanilla extract in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build. As soon as the cooking cycle finishes, turn the Instant Pot® off, as overcooking the cranberries will cause the skins to break.
Release pressure using the natural-release method according to manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid.
Turn Instant Pot® back on and select Saute function. Stir white sugar and brown sugar into cranberry mixture until sugar melts. Season with a pinch of salt. As soon as sugar has melted, turn off the Instant Pot® to avoid overcooking. Taste cranberry sauce and stir in more sugar, 1 tablespoon at a time, depending on how sweet you like your cranberry sauce.
Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.

Nutrition Facts : Calories 129.1 calories, Carbohydrate 33.2 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.3 g, Sodium 24.7 mg, Sugar 28.8 g

Easy Instant Pot® Cranberry Sauce image

Provided by Fioa

Time 35m

Yield 16

Number Of Ingredients 6

1 ½ pounds fresh cranberries
1 ¾ cups white sugar
¼ cup orange juice
2 teaspoons grated orange zest
1 pinch salt
1 cinnamon stick

Steps:

Combine cranberries, sugar, orange juice, orange zest, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick.
Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 27.6 g, Fat 0.1 g, Fiber 2.1 g, Protein 0.2 g, Sodium 10.6 mg, Sugar 23.9 g