Fresh cranberries and apple pair for a sweet and tart sauce that is a great accompaniment for meats or part of a dessert recipe An easy recipe with only 4 ingredients and cooks fast in your Instant Pot or electric pressure cooker. A must for Thanksgiving, Christmas, or any time of the year.
Rinse cranberries in a colander and pick through them to ensure they are all good. (they should be firm and red)
Core and cut the apples into large chunks.
Juice the orange and pour it into a measuring cup. Top the juice off with water to make for ¾ cup of total liquid.
Into the insert of the Instant Pot, add the cranberries, apples, and the orange liquid.
Ensure the seal is in place and lock the lid on the Instant Pot. Make sure the valve is set to seal and select Manual. Set the timer to 8 minutes.
It should take less than 10 minutes to come to pressure. When the 8 cooking minutes have completed, let the pressure cooker come down naturally for 10 minutes.
Then release any remaining pressure by moving the lid valve to open – be careful as the steam will be hot. Once all the pressure is released, open the lid. CAUTION STEAM WILL BE HOT!
If you want the sauce to be a bit chunky, remove some cranberries from the insert and reserve to the side. Using an immersion blender, blend the cranberry apple mixture until it is your desired smoothness. Add any cranberry chunks back in if you reserved some to the side.
Next, add ½ C honey to the mixture and taste test. Add more honey if too tart to your liking.
Store in airtight containers and keep in the refrigerator for up to 30 days.