Best Ever Cranberry Sauce Recipe Stove Top And Instant Pot Food

EASY INSTANT POT® CRANBERRY SAUCE

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.

INSTANT POT® CRANBERRY SAUCE

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.

BEST EVER CRANBERRY SAUCE RECIPE {STOVE TOP AND INSTANT POT!}

Steps:

• For the Instant Pot: Squeeze the juice from the orange slices into the liner of the Instant Pot. Toss the peels into the Instant Pot and add the remaining ingredients to the liner.
• Cook on Manual HIGH for 2 minutes. Quick release the pressure when the cook time is over.
• Remove the orange peels and cinnamon sticks.
• Either use a potato masher or immersion blender to mix and mash the contents of the Instant Pot. Mash until you've reached your desired consistency.
• Store in the fridge.
• For the Stove top: Simmer all of the ingredient in a saucepan for 15 minutes.
• Remove the orange peels and cinnamon sticks.
• Either use a potato masher or immersion blender to mix and mash the contents of the Instant Pot. Mash until you've reached your desired consistency.
• Store in the fridge.

INSTANT POT CRANBERRY SAUCE

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.