Pressure Cooker Cranberry Sauce

• Vegan
• Gluten free

• Produce

  • 2 1/2 tsp A 270 g large orange, orange zest from large
  • 12 oz Cranberries

• Baking & Spices

  • 1 Pinch Salt
  • 1 1/2 cup White sugar

• Drinks

  • 1/4 cup Freshly squeeze orange juice from

Found on pressurecookrecipes.com

Description

Ingredients

• 12 ounces (340 g) cranberries
• 2 ½ teaspoons (12 g) orange zest from a 270 g large orange
• ¼ cup (65 ml) freshly squeeze orange juice from a 270 g large orange
• Optional: 2 tablespoons (30 ml) maple syrup or honey
• Pinch of salt (0.36 g)
• White Sugar, roughly ½ cup – 1 cup, (115 g – 152 g) - Use 40% - 70% of the total cranberries weight

Directions

• Wash the Cranberries: Remove the stems. Rinse cranberries under cold running water. Discard the soft, discolored & wrinkly ones.
• Pressure Cook the Cranberries: Combine 2 tbsp (30ml) maple syrup and ¼ cup (65 ml) orange juice and pour into the pressure cooker. Add 2 ½ teaspoons (12 g) orange zest and place 10oz (280g) cranberries into the pressure cooker. Reserve the other 2oz (60g) cranberries. Close lid and pressure cook at High Pressure for 1 minute + 7 minutes Natural Release. Open lid carefully.
• Make the Cranberry Sauce: Turn heat to medium (Instant Pot: Click cancel and Sauté button). Stir and break the cranberries with a wooden spoon. Add in the remaining cranberries and ½ cup (115g) of white sugar. Stir and the heat will instantly melt the sugar to form a thick cranberry sauce. Add a pinch of salt. Taste and add more sugar if desired.
• Serve: Serve cold or warm with your favorite dish (see beginning of post for ideas) 🙂