Cranberry Sauce
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.
Servings Prep Time
2cups 5minutes
Cook Time Passive Time
18minutes 7minutes
Servings Prep Time
2cups 5minutes
Cook Time Passive Time
18minutes 7minutes
Ingredients
  • 1/4cup orange juice
  • 1teaspoon grated orange zestoptional
  • 1 whole cranberriesrinsed and sorted, divided, 12-ounce bag
  • 1/2cup granulated sugar
Instructions
GET READY TO COOK.
  1. Combine the orange juice and orange zest (if using) and three-quarters of the cranberries in the inner cooking pot.
PRESSURE COOK.
  1. 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.
  1. 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.