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
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
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.
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
Keywords: instant pot sauce, Thanksgiving, festive recipe