5-Minute Cranberry Sauce
Ingredients
- 24 ounces (680 g) fresh cranberries
- 1 ¼ cups (264 g) granulated sugar
- 1 cup pure maple syrup
- Zest of one orange, about 1 tablespoon
- ¼ cup orange juice
Instructions
- Stir all the ingredients together in a stovetop or electric pressure cooker. Secure the lid and cook at high pressure for 5 minutes.
- Let the pressure cooker naturally release pressure for 10-15 minutes. Release the rest of the pressure using quick release.
- Stir the cranberry sauce and continue to cook (using the sauté function in an electric pressure cooker, like the Instant Pot) if you want to thicken the sauce further; keep in mind, it will thicken as it cools.
- Mash the cranberry sauce with a spoon or potato masher (or use an immersion blender for a smoother consistency), if desired.
- The sauce will thicken and gel as it cools; it can be made and refrigerated up to a week in advance.
Notes
Other Cooking Methods: if you don't have a pressure cooker, never fear! You can combine all the ingredients in a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. You can also combine all the ingredients in a pan on the stove and simmer over medium heat, stirring often so it doesn't stick, until the cranberries burst and soften, 15-20 minutes.
Syrup: the pure maple syrup adds the perfect balance of flavor AND helps contribute to the liquid necessary to maintain pressure in a pressure cooker. I haven't subbed pancake syrup; I'd recommend using pure maple syrup, if possible.
Halving the Recipe: I usually make the full batch - using 24 ounces cranberries - because we eat this on so many other things besides turkey. But you could definitely halve the recipe, keeping in mind that the rule of thumb with pressure cooking is you need at least 1 cup of liquid for safety reasons and to help the pressure cooker come up to pressure. Halving the recipe leaves you with 3/4 cup liquid (pressure cooking a half batch has always worked for me with no issues, but I want to give you fair warning).