Ingredients
8
8 servings
- •1 (12 ounce) package cranberries
- •0.5 cup orange juice
- •0.5 cup water
- •1 piece cinnamon stick
- •0.25 teaspoon vanilla extract
- •0.5 cup white sugar, or more as needed
- •0.5 cup brown sugar
- •1 pinch salt
- •2 slices of orange peel, using a peeler
Instructions
- 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 Sauté 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.
Nutritional Facts
Per 8 servings
- Calories: 129
- Carbohydrate: 33g
- Fat: 0g
- Fiber: 2g
- Protein: 0g
- Sugar: 29g
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