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Instant Pot Cranberry Sauce

Instant Pot Cranberry Sauce
Your #InstantPot is going to be your best friend this Thanksgiving.
Ingredients
  • 1 pound (4 cups) fresh or frozen cranberries
  • 2 medium Honeycrisp apples, peeled and chopped (2¼ cups)
  • ¾ cup cup granulated sugar
  • 1 tablespoon orange zest plus
  • ¼ cup fresh juice (from 1 orange)
  • 1 teaspoon kosher salt
  • 1 tablespoon white balsamic vinegar
Instructions
  1. Stir together cranberries, apples, sugar, orange juice, orange zest, and salt in a 6-quart electric pressure cooker. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 5 minutes. Allow cooker to release pressure (steam) “naturally” for 5 minutes. Turn pressure release valve to venting position to release remaining pressure from cooker until float valve drops. Carefully remove lid.
  2. Program cooker to sauté on normal heat. Cook cranberry mixture, stirring often, until thickened, about 5 minutes. (Mixture will continue to thicken as it cools.) Transfer mixture to a medium bowl, and stir in vinegar. Cool at room temperature for 30 minutes. Cover and chill at least 2 hours or up to 3 days.

Instant Pot Cranberry Sauce

Your #InstantPot is going to be your best friend this Thanksgiving. (via Well Done)GET THE RECIPE: https://trib.al/H77MpVJ

Posted by Cooking Light on Sunday, November 18, 2018

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