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Healthy Instant Pot Cranberry Orange Sauce with just 3 ingredients and no refined sugar. This homemade cranberry sauce is ready in under 15 minutes!
Growing up, cranberry sauce was the easiest side dish to make. Even I could do it because I just need to know how to use a can opener and how to wiggle the jiggly jellied cranberry sauce from the can – without breaking it of course. We never had whole cranberry sauce, only the smooth, jellied kind that would be served sliced next to the pan of turkey and dressing.
That one can of sauce – if not on the table – would stop Thanksgiving dinner cold. It had to be there. And that’s still the case at my folks’ place in South Carolina to this day.Healthy Instant Pot Cranberry Orange Sauce with just 3 ingredients and no refined sugar! #ThanksgivingRecipesClick To Tweet
Now, I know the canned stuff is easy but this cranberry orange sauce comes in a close second. With just 3 ingredients, this easy Cranberry Orange Sauce comes together in under 15 minutes using a pressure cooker. It simply combines fresh cranberries, maple syrup, and the juice and zest of an orange. You can serve it right away or store it in a mason jar for a week or so in the fridge for a make ahead side dish, oatmeal topper, or topping for yogurt!
Until last week, I had never made homemade cranberry sauce. But with the success I’ve had making peach jam and applesauce in the Instant Pot, I knew had to try cranberry sauce too! I’m pretty sure it’s the only way I’ll do it now. Give it a try and let me know what you think!
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Healthy, easy Instant Pot Cranberry Orange Sauce with just 3 ingredients and no refined sugar!
- 12 ounces fresh (or frozen*) cranberries
- ½ cup pure maple syrup
- 1 tsp orange zest (zest before juicing the orange)
- ¼ cup fresh squeezed orange juice
Add all ingredients to the Instant Pot (or your pressure cooker) pot. Set the valve to "sealing." Start the Instant Pot in manual mode for 5 minutes at high pressure. Let it work, releasing the pressure naturally. Once the pressure is released, open the top using a towel to protect your hands from the steam.
Stir the cranberry sauce with a wooden spoon. Mash the berries as much or as little as you’d like to create a more smooth or chunky sauce. If you’re using frozen berries and notice a little extra liquid, use the sauté function to cook some of it off.
Once done, serve the cranberry orange sauce at room temperature or refrigerate in a sealed jar for up to a week.