+GF +SF
My Instant Pot Cranberry Sauce has some orange, cinnamon, cardamom and a touch of apple brandy. I sweetened mine with maple syrup, but you could use stevia, monk fruit or even raw or coconut sugar. —KH
MAKES 4 CUPS (500 G)
PRESSURE COOKER
3 cups (300 g) fresh cranberries (I like Hurst’s Berry Farms cranberries)
2 cups (360 g) minced peeled apple
½ cup (120 ml) orange juice (about 2 medium oranges)
½ cup (120 ml) water
1 tbsp (9 g) orange zest (about 2 medium oranges)
10 cardamom pods
2 cinnamon sticks
¼ tsp salt
SAUTÉ
2 tbsp (30 ml) apple brandy or spiced rum
Sweetener of choice, to taste (I used 2 tbsp [30 ml] of maple syrup)
¼ tsp ground cardamom
FOR THE PRESSURE COOKER
Add all the pressure cooker ingredients to your Instant Pot. Put on the lid and set the vent to sealed.
Cook on high pressure for 6 minutes. Let the pressure release naturally (wait until the pressure value drops on its own).
Once the pressure releases, you will be able to remove the lid and set aside. Press the cancel button to turn off the Instant Pot, and then press the sauté button and the adjust button until it sets to “less.”
FOR THE SAUTÉ
Add the sauté ingredients. Mix well with a large spoon and mash the fruit pieces as you go.
Please note, you can use any sweetener of your choice—just add a little at a time and taste as you go.
Cook until it’s at the thickness you desire. Then turn it off and remove the cardamom pods and cinnamon sticks. Store in the fridge.