Instant Pot Cranberry Sauce
- 1 pound (4 cups) fresh or frozen cranberries
- 2 medium Honeycrisp apples, peeled and chopped (2 1/4 cups)
- 3/4 cup cup granulated sugar
- 1 tablespoon orange zest plus 1/4 cup fresh juice (from 1 orange)
- 1 teaspoon kosher salt
- 1 tablespoon white balsamic vinegar
- Stir together cranberries, apples, sugar, orange juice, orange zest, and salt in a 6-quart electric pressure cooker. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 5 minutes. Allow cooker to release pressure (steam) "naturally" for 5 minutes. Turn pressure release valve to venting position to release remaining pressure from cooker until float valve drops. Carefully remove lid.
- Program cooker to saute on normal heat. Cook cranberry mixture, stirring often, until thickened, about 5 minutes. (Mixture will continue to thicken as it cools.) Transfer mixture to a medium bowl, and stir in vinegar. Cool at room temperature for 30 minutes. Cover and chill at least 2 hours or up to 3 days.
cranberries, apples, sugar, orange zest, kosher salt, white balsamic vinegar
Taken from www.myrecipes.com/recipe/instant-pot-cranberry-sauce (may not work)