This cranberry sauce practically makes itself! It's quick, and you won't have to keep a constant eye on it. Substitute the water for apple or orange juice.
Preparation Time
5 mins
Cooking Time
15 mins
Total Time
20 mins
Calories
100 Calories
Recipe Instructions
Step 1
Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
Step 3
Select Saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.
Ingredients
1 (12 ounce) package fresh cranberries
0.25 teaspoon ground cinnamon
0.125 teaspoon salt
0.33333334326744 cup water
0.25 cup brown sugar
0.5 cup dried cherries, coarsely chopped
0.5 cup orange marmalade (such as Smuckers® Natural)
