Best 5 Instant Pot Cherry Orange Cranberry Sauce Recipes

DRIED CHERRY & ORANGE CRANBERRY SAUCE RECIPE

Steps:

• In a medium saucepan, combine cranberries, water, orange juice, dried cherries and brown sugar.
• Set the saucepan over medium-high heat and bring the mixture to a boil. Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely.
• Refrigerate, covered, until ready to serve.

INSTANT POT® CHERRY-ORANGE CRANBERRY SAUCE

Steps:

• Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
• Select Saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot® and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.

INSTANT POT CRANBERRY ORANGE SAUCE

Steps:

• Add all the ingredients to the inner liner of the Instant Pot.
• Close the lid, move the sealing knob to Sealing position. Press Manual, adjust time to 2 minutes.
• Once the cooking time of two minutes is done after it has come to pressure, wait for the pressure to release naturally. The little stainless steel pin near the sealing knob will fall down. It will take about 10 mins, maybe more if you double the recipe. Open the lid.
• Mash the cranberries to mix with the liquid. You can mash them really well or leave some cranberry pieces as it is, whatever you prefer.
• Once cooled completely, move to a clean glass jar and store in the refrigerator for up to a week to 10 days.

EASY INSTANT POT® CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, orange juice, orange zest, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick.
• Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

INSTANT POT CRANBERRY SAUCE

Steps:

• Rinse the cranberries and discard any mushy berries, then add to the bowl of a 6-quart or larger Instant Pot.
• Stir in the orange zest, orange juice, sugar, maple syrup, vanilla, cinnamon stick and salt until evenly combined. Lock the lid, set the vent to seal and cook on high pressure for 2 minutes. Let the pressure release naturally for 10 minutes, and then manually release any remaining pressure.
• Open the lid carefully and give it a stir. If the cranberry sauce isn't thick enough, turn on the sauté function and cook, stirring constantly for 1 to 2 minutes until the sauce has thickened. Keep in mind that the sauce will continue to thicken as it cools. Transfer to a bowl and serve warm or at room temperature.