Instant Pot Cranberry Sauce
How to make the BEST instant pot cranberry sauce from frozen cranberries. Perfect for roast turkey dinners and a fantastic go to recipe for Thanksgiving and Christmas.
Servings: 2
Calories: 1780kcal
Ingredients
- 800 g Frozen Cranberries
- 500 g Granulated Sugar
- 1 Tbsp Mixed Spice
- 1 Tsp Ground Ginger
Kitchen Gadgets
Instructions
- Rinse your cranberries under a cold tap and get rid of any bad cranberries.
- Load cranberries, sugar, seasoning and 300ml (1.25 cups) of water into the instant pot and stir well.
- Place the lid on the instant pot, set the valve to sealing and pressure cook for 4 minutes followed by a 15 minute natural pressure release.
- After releasing pressure, remove the lid and move the inner pot to the fridge and allow it to cool for 4 hours and set. After 4 hours you can transfer into serving dishes or freezer containers to freeze for later.
Notes
Liquid. If you don’t chill the cranberry sauce, then it will not set and will have a watery texture.
Thanks for reading our instant pot cranberry sauce recipe on Recipe This. We have many more instant pot recipes for you to check out next. Though if you would like to see more similar instant pot recipes then do check out our instant pot peach jam next.
Nutrition
Calories: 1780kcal | Carbohydrates: 458g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 20mg | Potassium: 234mg | Fiber: 1g | Sugar: 420g | Vitamin A: 144IU | Vitamin C: 184mg | Calcium: 68mg | Iron: 2mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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