Naturally sweetened, quick and easy, this Pressure Cooker Cranberry Apple Sauce will play a star role at any holiday meal.
Hey everybody! This is Marci from the food side of TIDBITS, bringing you, what I consider, an essential to every holiday feast. But before we get to the delicious pressure cooker recipe of the day, I want to share the exciting news of our recently launched cookbook titled Master the Electric Pressure Cooker Cookbook, on sale now and available for instant download.
My sister Cami and I have poured our hearts and souls into sharing our favorite recipes and making this available to you. Our cookbook comes in a 3 piece bundle with pressure cooking time charts, access to our Facebook group full of pressure cooking enthusiasts, and of course our ebook with over 80 recipes and how to guides!
Come and take a peek inside Master the Electric Pressure Cooker Cookbook to see what is is included in this ebook and learn more about the TIDBITS team.
Now onto today’s recipe, which is coming at you just in time for the Holiday season.
In my world, the only reason turkey is a star at any holiday table is because of the cranberry sauce that accompanies it. My grandma, bless her sweet soul, was famous for dry, bland turkey, but next to a blob of her famous, jello like, cranberry sauce (I didn’t know or care at the time that it came from a can), it was one of my favorite things to eat.
I’ve since mastered the art of moist turkey making (slight exaggeration), but have now moved into the grown up world of chunky cranberry sauce. So I sought out to make a super easy, lightly sweetened version that wouldn’t splatter all over my stove top as it simmered. Pressure cooker to the rescue!
With the combination of orange juice, apple cider, maple syrup, and a honey crisp apple, this cranberry sauce is a perfect balance of tart and sweet and is heavenly on turkey.
But since there’s always leftover cranberries (because apparently I’m the only one that eats turkey and cranberry sauce with a spoon like it’s soup), this sauce is just as amazing for toast and pancakes or stirred into homemade yogurt.
It’s delicious warm just after it’s cooked, but can also be refrigerated for a week or more. It also freezes beautifully if you really want to be on top of things! Enjoy!
Pressure Cooker Cranberry Apple Sauce
- 12 oz fresh or frozen cranberries, rinsed
- zest and juice of 1 large orange
- 1 honeycrisp apple, peeled and chopped
- ½ cup apple cider
- ½ 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.
Simmer for 2-3 minutes to thicken. Sauce will thicken further as it cools. Serve warm or can also be made up to a week in advance and stored in the fridge. Freezes very well.