Pressure Cooker Cherry-Orange Cranberry Sauce
Pressure Cooker Cherry-Orange Cranberry Sauce blends tart cranberries with chewy cherries and fragrant orange marmalade for a bright, sweet-tart condiment with a glossy finish. Warm cinnamon adds gentle spice while brown sugar rounds the edges, making it perfect for holiday dinners, roast turkey, or spooned over yogurt and oatmeal the next morning.
- Prep5 mins
- Cook15 mins
- Serves10
- DifficultyEasy
- 1
Place the cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Choose high pressure according to the manufacturer's directions and set the timer for 2 minutes. Allow 10 to 15 minutes for the pressure to build.
- 2
Release the pressure using the natural-release method according to the manufacturer's instructions, about 5 minutes. Then switch to the quick-release method, following the manufacturer's instructions, to release the remaining pressure, about 5 minutes. Unlock and remove the lid.
- 3
Select the Saute function on low heat. Add the orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up the cranberries, for 2 to 3 minutes. Turn off the Instant Pot and let the cranberry sauce cool. The sauce will thicken as it cools. Store in the refrigerator. For best flavor, let it come to room temperature before serving.
- Calories 77.8 kcal Low Source
- Protein 0.02 g Low Source
- Carbs 19.89 g Moderate
- Total Fat 0.03 g Low Source
- Saturated Fat 0.01 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 2.07 mg Low Source
- Fiber 1.91 g Low Source
- Sugar 16.79 g High
- Added Sugar 0.33 g Low Source
- Calcium 3.95 mg Low Source
- Iron 0.03 mg Low Source
- Potassium 1.82 mg Low Source
- Vitamin A 0.21 mcg_rae Low Source
- Vitamin C 4.25 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊