Five-ingredient Instant pot cranberry sauce that's sweet & tangy and definitely deserves a spot on the Thanksgiving dinner table for all to enjoy.
Ingredients
24ounces(680g)fresh cranberries
1cup(240ml)orange juice
orange zest, from one orange
1cuphoney
2cinnamon sticks
Instructions
Combine the Ingredients - Add cranberries, orange juice, orange zest, and honey to the Instant Pot. Stir to combine and then add in the cinnamon sticks.
Program the Pressure Cooker - Make sure that the release valve is in the "Sealing" position. Place the lid on, turn and lock. Press the "Manual" button on high pressure, and then set the timer to 2 minutes using the "+" or "-" buttons.It will take 10 to 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
Release the Pressure - Carefully quick-release the pressure from the pot, sliding the steam release handle to the "Venting" position. Release all of the steam until the float valve drops down. Carefully open the lid.
Saute - Press the "Keep Warm/ Cancel" button. Press the "Saute" button. Reduce and stir the sauce until thickened, about 5 to 6 minutes.
To Serve - Taste and add more sweetener as desired. Discard the cinnamon sticks. Transfer cranberry sauce to a serving dish. It will thicken slightly as it cools.
Notes
Serving Size: 1 tablespoon
Storing: Place in an airtight container and store in the refrigerator for up to 7 days
Honey Substitute: Granulated sugar, brown sugar, coconut sugar, or maple syrup can be substituted for honey.
Make it Vegan and Paleo: Use maple syrup instead of honey.