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!).
Ingredients
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
Directions
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.
Leslie Farin is the Publisher and Founder of 50PlusToday. She is an experienced communications and marketing professional passionate about working with older adults and their families. She works with a team of writers to provide essential and cutting-edge information related to the 50Plus community.
