Instant Pot Cherry-Orange Cranberry Sauce
Recipe by France C from allrecipes.com
Dinner,Side Dish 30 Mins.
Ingredients
10
10 servings
- •1 (12 ounce) package fresh cranberries
- •0.5 cup dried cherries, coarsely chopped
- •0.33333334326744 cup water
- •0.25 teaspoon ground cinnamon
- •0.125 teaspoon salt
- •0.5 cup orange marmalade (such as Smuckers® Natural)
- •0.25 cup brown sugar
Instructions
- Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of 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 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
- Select Saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.
Nutritional Facts
Per 10 servings
- Calories: 100
- Carbohydrate: 25g
- Fiber: 2g
- Protein: 1g
- Sugar: 20g
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