This cranberry sauce practically makes itself! It's quick, and you won't have to keep a constant eye on it. Substitute the water for apple or orange juice, or do half water and half rum! Can be made several days ahead of time, will keep for at least a week in the refrigerator, and can even be frozen if needed.
Ingredients
- cranberries: 1 pack (12 ounce pack, fresh)
- cherries: 0.5 cup (chopped, dried)
- water: 0.33333 cup
- ground cinnamon: 0.25 tsp
- salt: 0.125 tsp
- orange marmalade (such as Smuckers® Natural): 0.5 cup
- brown sugar: 0.25 cup
Metric Conversion
Stages of cooking
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Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as Instant Pot). 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.
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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.
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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 and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.
