- 1 (12 ounce) package fresh cranberries
- 1/2 cup dried cherries, coarsely chopped
- 1/3 cup water
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup orange marmalade (such as Smuckers® Natural)
- 1/4 cup brown sugar
- Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
- Select Saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot(R) and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.
09/13/2019
recipepes.com
nstant pot® cherry-orange cranberry sauce, recipe
PT15M
PT1H
5
455 calories
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