|By :The Instant Pot College Cookbook by Julee Morrison|
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.
|Browse Category||Kid-Friendly, Seven Ingredients or Less, Side Dishes|
|Diet||Dairy Free, Gluten Free, Vegetarian|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Cranberries, Orange Juice, Sugar|
|Prep Time||5 minutes|
|Cook Time||18 minutes|
|Passive Time||7 minutes|
- 1/4 cup orange juice
- 1 teaspoon grated orange zest optional
- 1 whole cranberries rinsed and sorted, divided,
- 1/2 cup granulated sugar
GET READY TO COOK.
- Combine the orange juice and orange zest (if using) and three-quarters of the cranberries in the inner cooking pot.
- 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.
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.
The Instant Pot College Cookbook by Julee Morrison
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.
All recipes by : The Instant Pot College Cookbook by Julee Morrison
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