Rootitoot Cranberry Sauce
🍳 Cook: 3 min
Ingredients
| 12 oz | 340 g | cranberries, fresh or frozen (12-oz package) |
| 1 | zest of one large orange | |
| 0.75 cup | 180 ml | water or orange juice |
| 0.875 cup | 210 ml | sugar |
| 1 Tbsp | 15 ml | honey |
| 2 Tbsp | 30 ml | brandy or rum (optional) |
| 0.5 cup | 120 ml | chopped walnuts or almonds (optional) |
Instructions
From The Rootitoot Cookbook, A Grandma's Recipes for Your Instant Pot.
- Wash and pick over the cranberries, discarding any that are mushy or blemished. Press Saute and put everything except the nuts and brandy into the Instant Pot. Stir until sugar and honey are dissolved and then press Cancel.
- Close the lid and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 3 minutes. When it beeps that it's done, leave it for 5 minutes natural release. Flip the valve to Venting for a quick release of the remaining pressure and when the pin drops, open the pot. Stir in the chopped nuts and/or brandy, if using. The cranberry sauce will thicken a little as it cools.
That's it. Done. This will keep for 5 days in the fridge. It freezes well. Double or triple the recipe without changing the cook time and freeze it in batches for the holiday season.