Instant Pot Cranberry Sauce
This Instant Pot cranberry sauce is a show stopper! The best cranberry sauce I've ever made in just 1 minute using only 4 ingredients. A Thanksgiving must!
Add your spiced apple cider and 20 oz. of your fresh cranberries into your pot.
Drizzle your maple syrup on top and put your cinnamon stick in the middle.
Close your lid and steam valve and set to high pressure for 1 minute.
Allow to naturally release for 3 minutes.
Release rest of steam and lift lid making sure water/steam on inside of lid doesn't dump into mixture.
Turn pot off and then set to saute, normal.
Sprinkle in your last 4 oz. of fresh cranberries and cup of sugar, stir.
Allow to bubble for about 1-2 minutes, stirring intermittently, until a few of the fresh cranberries begin to pop (you will literally hear them start popping open).
When you hear 3-4 pop open turn your Instant Pot off and allow it to continue to bubble and thicken your cranberry sauce as it cools down and sits.
Serve immediately or let it sit and thicken more before serving.Makes a total of about 2 cups, so if you want to double it for a larger crowd feel free.
Serving: 1oz | Calories: 157kcal | Carbohydrates: 40g | Sodium: 3mg | Potassium: 98mg | Fiber: 4g | Sugar: 32g | Vitamin A: 50IU | Vitamin C: 11.5mg | Calcium: 17mg | Iron: 0.3mg