How to Pressure Cook Cranberry Sauce (with Instant Pot instructions)
Delicious and super easy Cranberry Sauce you'll have ready in no time in your electric pressure cooker or Instant Pot
Equipment
- 1 Instant Pot or pressure cooker
Ingredients
- 340-400 g cranberries, fresh or frozen rinsed under the tap
- ½ orange, juiced and zested juice was 2 tablespoons, use the other half for my Instant Pot Red Cabbage recipe
- 1 stick cinnamon optional
- 1 tablespoon golden granulated sugar for cooking. Then more sugar to taste at the end of pressure cooking for me this can be between 1 tablespoon + 1 teaspoon and 2 full tablespoons. Add to taste. It highly depends on the cranberries, sometimes it’s more like 2 tbsp
Instructions
- Place cranberries in a bowl, add all other ingredients. No need to stir. Nowadays I just cook directly in the inner pot, in which case add all ingredients to inner pot and skip to step 3.
- Add 250 ml water to inner pot if cooking pot in pot.
- Pressure cook 5 minutes with at least 5 minutes NPR then let out the rest of the steam by doing a quick pressure release (see notes).
- Open the lid, discard the cinnamon stick if you used one. Time to stir and squeeze, as you stir, press the cranberries against the sides or the bottom of the dish.
- Stir in the rest of the sugar, to taste, for me that tends to mean stirring in 1 tablespoon then 1 teaspoon at a time. Depending on the cranberries something 1 tablespoon + 1 teaspoon added at the end will be enough, sometimes I need more like 2 tablespoons. This is going to depend on your taste. Transfer to a 500 ml jar.
- Tip: Not always, but sometimes with frozen cranberries, you may find that it's too liquid at the end, discard the water from the inner pot and dry, tip the cranberry sauce and place on Sauté for a little bit if this happens. But before doing this, bear in mind that cranberry sauce thickens as you "stir and squeeze" and as it cools.
How to pressure cook Cranberry Sauce in the Tefal Cook4Me
- Add all ingredients to the inner pot.
- Select the Manual mode then Express Pressure Cooking and let the cooker do its thing.
- Once it has automatically released the pressure at the end, open the lid and stir. Let it cool down and bottle up. You can easily do a double batch, I have, and added 3 tablespoons of vodka to my double batch
Video
Notes
*Instant Pot Terminology
Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.
Nutrition
Calories: 40kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 68mgFiber: 3gSugar: 5gVitamin A: 60IUVitamin C: 14mgCalcium: 15mgIron: 1mg
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