Instant Pot Cranberry Apple Sauce
Made with maple syrup and the natural sweetness of a Honeycrisp apple, this cranberry sauce will take a starring role at any holiday table!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: About 2 cups 1x
- Category: Sauce
- Method: Pressure cooker
- Cuisine: American
Ingredients
Scale
- 12 oz fresh or frozen cranberries, rinsed
- zest and juice of 1 large orange
- 1 Honeycrisp apple, peeled, cored, and chopped
- ½ cup apple cider
- 1/3 – 1/2 cup pure maple syrup
Instructions
- Add all of the ingredients to the pressure cooker pot and stir well.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure. If liquid sprays while releasing the pressure, quickly turn the valve to the sealed position and wait 5 more minutes.
- Stir well. The sauce will thicken further as it cools.
- Serve warm or chilled.
- Can be made up to a week in advance and stored in the fridge. Freezes very well.
Notes
- Fresh cranberries freeze well. Buy extra bags and store them in the freezer for making this Cranberry Apple Sauce all year round.
- The addition of an apple, apple cider, and orange juice helps tame the bitterness of the cranberries without needing to add a lot of white sugar. Use between 1/3 – 1/2 cup of maple syrup, depending on your ideal sweet/tart level