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Sesame Chicken
Cranberry Sauce
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When I was a child, we ate canned cranberry sauce and I never developed a taste for it. When I grew up, I simply left cranberry sauce off the holiday menu. Then I learned to make homemade cranberry sauce, which smells and tastes so much better than the canned stuff! Cranberry sauce brightens up a holiday plate, but it can also be used like jam on toast, to top a Cheesecake or other dessert, or as an add-in for homemade Yogurt.
Ingredients
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Instructions
GET READY TO COOK.
- Combine the orange juice and orange zest (if using) and three-quarters of the cranberries in the inner cooking pot.
PRESSURE COOK.
- Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes. When cooking ends, let the pressure release naturally for 7 minutes, then turn the valve to “venting” to quick release the remaining pressure.
FINISH THE RECIPE.
- Unlock and remove the lid. Select Sauté and adjust the heat to Normal. Add remaining cranberries and the sugar. Stir until the sugar dissolves and the last berries begin to burst, about 3 minutes. Add a bit of water to thin the sauce out if it gets too thick for your liking.
Recipe Notes
Cooking tip: Never do a quick release without first doing a natural release for at least 7 minutes. This sauce has a tendency to foam and spew.
Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes, and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.
Find Julee online at MommysMemorandum.com.
Book description:
The Instant Pot® College Cookbook is the definitive dorm room solution for easy, homemade meals.
Cereal and pizza might be enough to sustain a crash study session, but the best brain food is a homemade meal. The Instant Pot® College Cookbook saves college students from four years of nutrient deprivation with quick and easy, budget-friendly meals.
From grab-n-go Breakfast Burritos to late night Macaroni and Cheese, this college cookbook contains 75 tasty meals that require no previous cooking or Instant Pot® experience to whip up. Using easy-to-find and affordable ingredients, The Instant Pot® College Cookbook saves students time and money too with good fast food that rivals any take-out menu.
The Instant Pot® College Cookbook includes:
• Instant Pot® cooking 101 that explains pressure cooker settings for every type of food, tips, and FAQ.
• 75 home-style meals that include breakfast, everyday staples, soups and stews, meatless meals, poultry, pork and beef, dessert, and more!
• Fool-proof recipes that combine quick prep times with easy-to-find and affordable ingredients to suit student schedules and wallets.
Save ramen for emergencies with quick and easy recipes from The Instant Pot® College Cookbook.
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Add a hint of cinnamon if you like
Great recipe love the hint of cinnamon
Very good and served well!
Apparently, a key ingredient was left out. There was only 1/4 cup of liquid-orange juice. NO water! My pot overheated and blew a fuse in my house and in my cooker.
Super easy. I liked how the cranberries softened up in the pot. I squeezed juice from a fresh orange and used the zest. I think a 1/2 cup rather than 1/4 of juice Is needed since there was very little liquid after Step One. I had to add a 1/4 cup more sugar and 1/4 cup of water when sauteing for Step Two.
My son made it for Thanksgiving. It was super easy and great!
Slight modifications to recipe , results were great easy to make, great gift. Spoon on toast.
Duo mini .
For my recipe: Doubled cranberries. Used zest & juice of 1 orange then Added enough OJ to equal 1cup of liquid. Added 1/2c sugar. Custom High pressure for 7 min. NR for
20min. Off & release lid. Use Saute for 10min on L2 adding additional sugar per taste until sauce coats a spoon. We enjoy a smooth cooked texture with the body of cranberry Intact. Yummy!