Pressure Cooker Cranberry Apple Red Cabbage Food

PRESSURE-COOKER CRANBERRY APPLE RED CABBAGE

Steps:

• Combine all ingredients; transfer to a 8.5-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes. Quick-release any remaining pressure. Serve with a slotted spoon.

SOUTHERN CABBAGE FOR THE PRESSURE COOKER

Steps:

• Chop cabbage into 1- to 2-inch pieces.
• Cook bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. Do not crisp the bacon unless you just like it that way. Add butter and stir until melted.
• Place the chopped cabbage into the pot and pour in chicken broth. Add salt and black pepper to taste and toss the cabbage until coated.
• Secure the lid to your pressure cooker, place the regulator on top (depending on the type of pressure cooker you have), and turn the heat up to high. When the regulator begins to rock or the cooker reaches full pressure, lower the heat to maintain a gentle rocking motion (15 pounds per square inch). Cook for 3 minutes.
• Immediately remove the cooker from the heat and use the quick-release method recommended by your cooker's manufacturer to reduce the pressure. Transfer cabbage to a serving dish and serve hot.

RED CABBAGE WITH BALSAMIC VINEGAR & CRANBERRIES

Steps:

• Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.
• Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.
• Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.

CRANBERRY-APPLE RED CABBAGE

Steps:

• Combine all ingredients; transfer to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until cabbage is tender. Serve with a slotted spoon.

RED CABBAGE, CRANBERRY, AND APPLE SLAW

Steps:

• Combine cabbage and cranberries in a large bowl.
• Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat.
• Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.

PRESSURE-COOKER CRANBERRY APPLE RED CABBAGE

Steps:

• Combine all ingredients; transfer to a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes. Quick-release any remaining pressure. Serve with a slotted spoon.

INSTANT POT (PRESSURE COOKER) CRANBERRY APPLE SAUCE

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.