Instant Pot Cranberry Sauce with Cherries and Ginger
Simply dump, mix, and cook! This Instant Pot cranberry sauce takes away all of the guesswork of determining when the recipe is done!
Servings: 2 ½ cups
Calories: 50kcal
Ingredients
- 12 ounce bag fresh cranberries
- ¾ cup brown sugar, packed
- ½ cup orange juice
- ½ cup dried cherries
- 2 Tablespoons chopped candied ginger
- ¼ teaspoon cinnamon
- Dash cloves
- Dash salt
Instructions
- Place all ingredients in the bowl of a 6-quart instant pot. Stir to combine.
- Select the manual setting, adjust pressure to high, and set the time for 3 minutes. When done cooking, allow pressure to naturally release. It should take approximately 20 minutes. Pour into a bowl or storage container.
- Let cool completely within 4 hours. Store in airtight container in fridge. Cranberry sauce will thicken as it cools.
Notes
The sauce will thicken as it cools, so don’t worry if it seems a little thin at first. It will continue to cook while it remains in the hot pot, so transfer it to another dish to cool.
Nutrition
Serving: 2tablespoons (~30 g) | Calories: 50kcal | Carbohydrates: 13g | Sodium: 1mg | Potassium: 55mg | Fiber: 1g | Sugar: 10g | Vitamin C: 10mg | Calcium: 2mg | Iron: 0.2mg