This quick and easy gourmet cranberry sauce recipe is done right in your Instant Pot.Made with port, rosemary, cinnamon and ginger, this cranberry sauce is one of the Thanksgiving essentials, you just can't have turkey without it!
Weight Watchers Points: Blue: 3 Smart Points: Green: 3 Smart Points; Purple 3 Smart Points for 1/4 cup sauce
Plus time for Instant Pot to come to pressure 15 minutesmins
Total Time 30 minutesmins
Course Side
Cuisine American
Servings 4cups
Calories 168kcal
Equipment
Instant Pot
Ingredients
1 1/2lbsfresh cranberriesrinsed and sorted
3/4c.orange juice
zest from one orange
3/4c.port
1c.sugar
1t.vanilla
1t.fresh ginger gratedoptional, use only if fresh
1t.fresh rosemaryoptional, use only if fresh
1cinnamon stick
Instructions
To the Instant Pot combine: cranberries, orange juice, zest, port, sugar, vanilla and cinnamon stick.
Press, "Sauté," and heat just a few minutes until boiling. You want to boil off the alcohol on the port before you pressure cook it.
Turn off Instant Pot. Put on the lid, set the vent to sealing (on the newer models you may not need to do this).
Press manual/high pressure and set for 2-4 minutes. If you like your cranberry sauce, more sauce, then do 4, if you like to see whole berries, then do 2-3 minutes. When it's finished, allow to natural release for about 10 minutes, then release pressure. Stir well and sauté again for just a few minutes. Allow to cool. Refrigerate or freeze. Serve cold or at room temperature. Can be refrigerated up to 2 weeks.
Video
Notes
To make this on the stove: Put everything into a sauce pan. Bring to a boil, then simmer for about 30 minutes, stirring often until cranberries pop. The reason I like doing it in the Instant Pot is that it frees up the stove for other things and also you don't have to stir it. You throw it all in and your part is done.