A great side dish for Thanksgiving dinner. It can be used as filling for cranberry/cream cheese tarts and also makes a great topping on bagels, corn bread, or cheesecake. Pour into a serving dish or jars and cover. The pectin in the cranberries will make the cranberry sauce gel as it cools. I usually use a fork to mix it up which will make it more pliable.

Ingredients

• 1 cup water
• 1 cup white sugar
• 1 (12 ounce) package fresh cranberries (such as Ocean Spray)
• 1/2 teaspoon orange extract

Preparation

1. Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes.
2. Mix cranberries into the sugar water; bring to a boil, reduce heat to low, and simmer until desired consistency is reached, about 10 minutes.

Instant Procedure

1. Combine all the ingredients in the Instant Pot’s inner pot.
2. Close and lock the lid of the Instant Pot, making sure the valve is in the sealing position.
3. Choose the Steam function and set for 3 minutes.
4. When the time is up, open the Instant Pot using quick pressure release.
5. Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.

Cook’s Note

• Up to 2 cups sugar may be used in the recipe if you prefer a sweeter sauce. I use 1 cup because I prefer the tart flavor of the cranberry.
• The longer you boil it, the less chunky it will be. I prefer mine with chunks of cranberries, almost like cherry pie filling, so I boil for a bit less than 10 minutes.