Kathy Hester is the creator of HealthySlowCooking.com and the author of The Ultimate Vegan Cookbook for Your Instant Pot®.

Cranberry Sauce with Apple Brandy

Don’t settle for boring cranberry sauce. This version—spiced with orange, cardamom, cinnamon, and maple syrup—is super simple to make and so much better than canned.

PREP TIME: 20 minutes

FUNCTION: Pressure/Manual (High); Sauté (Less)

CLOSED POT TIME: 30 minutes

TOTAL TIME: 50 minutes

RELEASE: Natural

MAKES: 2½ cups

• 3 cups fresh cranberries
• 2 cups peeled, minced apple
• ½ cup orange juice (about 2 medium oranges)
• 1 tablespoon orange zest
• 10 cardamom pods
• 2 cinnamon sticks
• ¼ teaspoon salt
• ½ cup water
• 2 tablespoons apple brandy or spiced rum
• 2 to 4 tablespoons maple syrup or other sweetener
• ¼ teaspoon ground cardamom

PREP

Combine cranberries, apple, orange juice and zest, cardamom pods, cinnamon sticks, salt, and the water in the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 6 minutes. When cooking is complete, use a natural release to depressurize. Press cancel.

Select sauté and adjust to less. Stir in the brandy, maple syrup, and ground cardamom. Cook and mash the fruit pieces. Cook until sauce reaches desired consistency. Press cancel.

serve

Remove the cardamom pods and cinnamon sticks. Store in a tightly sealed container in the refrigerator for up to 1 week.