Growing up on Cape Cod means that I have cranberries in my blood, and a simple whole berry cranberry sauce that allows the cranberries to shine is the best! While, yes, making this on the stove is quick and easy, using the Instant Pot makes it so you do not have to babysit the pot and frees up your time to work on other holiday recipes!
INSTANT POT CRANBERRY SAUCE
2 12oz bags Fresh Cranberries*
1 cup White Sugar
1/2 cup Orange Juice
1/2 cup Water
2-3 Orange Zest
Use a vegetable peeler to remove zest from an orange. Juice the orange.
Rinse the cranberries and remove any stems or leaves that you find.
Add all of the ingredients into the Instant Pot liner.
Close, lock, and seal the lid. Cook on Manual/High Pressure for 2 minutes. Let sit for 2 minutes and then Quick Release.
Give the sauce a quick stir, and then remove the liner to a cooling rack and let sit uncovered for 1 hour. As it sits and cools it will start to set up.
Transfer the cranberry sauce to a bowl and let sit uncovered for another 2 hours until cool enough to put in the refrigerator, then cover the bowl, and place in the refrigerator for a minimum of 12 hours before you are ready to serve.
*I will buy fresh cranberries in advance and freeze them for up to 6 months so that I can make cranberry sauce all year long. No change in this recipe if you are using frozen (fresh) cranberries. I have not tried this recipe with industrial frozen berries.