INSTANT POT (PRESSURE COOKER) CRANBERRY APPLE SAUCE
Fresh cranberries and apple pair for a sweet and tart sauce that is a great accompaniment for meats or part of a dessert recipe An easy recipe with only 4 ingredients and cooks fast in your Instant Pot or electric pressure cooker. A must for Thanksgiving, Christmas, or any time of the year.
Provided by Angela
Categories Side Dish
Time 30m
Number Of Ingredients 4
Steps:
- Rinse cranberries in a colander and pick through them to ensure they are all good. (they should be firm and red)
- Core and cut the apples into large chunks.
- Juice the orange and pour it into a measuring cup. Top the juice off with water to make for 3/4 cup of total liquid.
- Into the insert of the Instant Pot, add the cranberries, apples, and the orange liquid.
- Ensure the seal is in place and lock the lid on the Instant Pot. Make sure the valve is set to seal and select Manual. Set the timer to 8 minutes.
- It should take less than 10 minutes to come to pressure. When the 8 cooking minutes have completed, let the pressure cooker come down naturally for 10 minutes.
- Then release any remaining pressure by moving the lid valve to open - be careful as the steam will be hot. Once all the pressure is released, open the lid. CAUTION STEAM WILL BE HOT!
- If you want the sauce to be a bit chunky, remove some cranberries from the insert and reserve to the side. Using an immersion blender, blend the cranberry apple mixture until it is your desired smoothness. Add any cranberry chunks back in if you reserved some to the side.
- Next, add 1/2 C honey to the mixture and taste test. Add more honey if too tart to your liking.
- Store in airtight containers and keep in the refrigerator for up to 30 days.
INSTANT POT CRANBERRY APPLE SAUCE
Made with maple syrup and the natural sweetness of a Honeycrisp apple, this cranberry sauce will take a starring role at any holiday table!
Provided by Marci
Categories Sauce
Time 15m
Number Of Ingredients 5
Steps:
- Add all of the ingredients to the pressure cooker pot and stir well.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure. If liquid sprays while releasing the pressure, quickly turn the valve to the sealed position and wait 5 more minutes.
- Stir well. The sauce will thicken further as it cools.
- Serve warm or chilled.
- Can be made up to a week in advance and stored in the fridge. Freezes very well.
Nutrition Facts : Calories 290 calories, Sugar 30.6 g, Sodium 34.9 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 73.8 g, Fiber 0.7 g, Protein 0.5 g, Cholesterol 0 mg
INSTANT POT CRANBERRY APPLESAUCE
Steps:
- Core and skin all apples (sometimes I leave half the skin on for texture). Cut into thick slices and put into your Instant Pot.
- Pour your apple cider in, drizzle on top your maple syrup, pour melted butter on top, put in cranberries (can increase to 1 cup if desired), and sprinkle your brown sugar on top.
- Close lid and steam valve and set to high for 9 minutes.
- Do a quick release when done.
- Use an emersion blender to smooth applesauce or if you want it chunkier (like we do) just use a whisk inside your pot to break down apples but leave it as thick of a consistency as you'd like.
- Serve!
Nutrition Facts : ServingSize 3 oz, Calories 151 kcal, Carbohydrate 34 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 24 mg, Fiber 4 g, Sugar 27 g
APPLE-CRANBERRY SAUCE
This is a simple apple-cranberry sauce. If you eat sugar, you will probably find this recipe way too tart, so adjust to taste. I make applesauce all the time. The great thing about making it from scratch is you can adjust the amount of sugar.
Provided by Ann Bottorff
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine cranberries and 1/3 cup water in a saucepan over medium-low heat; cook for a few minutes. Add apples, brown sugar, cinnamon, and nutmeg. Increase heat and bring to a boil.
- Cover, reduce heat, and simmer until apples are soft, about 10 minutes. Mash with a potato masher (or blend with an immersion blender) to desired smoothness.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 25 g, Fat 0.3 g, Fiber 4.8 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 4 mg, Sugar 17.5 g
INSTANT POT CRANBERRY SAUCE
The best and easiest cranberry sauce you'll make for Thanksgiving. Sure, opening a can is much easier, but this homemade version is absolutely tasty.
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
EASY INSTANT POT® CRANBERRY SAUCE
Running out of time but not of flavor? Try this quick and easy homemade cranberry sauce, made in minutes in your Instant Pot®, that would make any chef jealous!
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 35m
Yield 16
Number Of Ingredients 6
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
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