SIMPLE INSTANT POT CRANBERRY SAUCE
An easy Thanksgiving recipe for making homemade cranberry sauce with orange zest in the Instant Pot pressure cooker.
If you’re using a sweetener that doesn’t measure the same as sugar, make the appropriate conversions to figure out how much to use. Your sweetener’s packaging should indicate how it compares to sugar. Otherwise, add to taste.
Simple Instant Pot Cranberry Sauce
An easy recipe for making homemade cranberry sauce with orange zest in the Instant Pot pressure cooker.
Prep Time 5 minutes
Cook Time 5 minutes
Natural Release 15 minutes
Servings 6 servings
Calories 30 kcal
Ingredients
12 ounces whole cranberries fresh or frozen
5 ounces (about 2/3 cup) sugar equivalent sweetener (I use granulated swerve)
1/2 cup water
1 tablespoon fresh orange zest (about 1 orange)
1/8 teaspoon salt
Instructions
Add cranberries and water to the pressure cooker pot.
Cover and seal the lid. Cook at high pressure for 1 minute, followed by natural release.
Uncover and turn on the saute mode for medium heat. Add sweetener, fresh orange zest, and salt, stirring together.
As the sauce begins to simmer, use a stiff utensil to break apart the cranberries and stir nearly constantly, for a few minutes or until the cranberries are burst.
The sauce should thicken quickly; if not, let it simmer longer until it reaches your desired consistency. Turn off the saute mode, and stir to cool down the sauce until it stops simmering. Serve while hot.
Nutrition Notes
This recipe yields 4.5 g net carbs per serving (1/4 cup or 1/6th of the recipe).