I enjoy my new instant pot and look for recipes that work well in it. This cranberry sauce recipe is a good one. I especially like that I can make ahead of time and refrigerate until I’m ready to serve. It thickens nicely as it cools – your family will love it! Leftover cranberry sauce is great on turkey sandwiches the next day (if it’s not gobbled up at the holiday meal!).
6 cups fresh cranberries (or you can use frozen, but thaw first)
1 1/2 cups water
1 teaspoon ground ginger
1 3/4 cups sugar
1 1/2 tsp orange peel, grated
Transfer the mixture to a medium sized serving bowl. Cover and refrigerate – about 3 hours or until chilled. Serve and enjoy!
Note: If using frozen cranberries, use 3 10oz bags and make sure you thaw completely before adding.
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