Instant Pot Cranberry Sauce (Lower Sugar & Naturally Sweetened)
Serve up this easy to make and healthier side for the holidays! Our Instant Pot Cranberry sauce is naturally sweetened, lower in sugar than traditional cranberry sauce, allergy friendly, and is super easy to make in the Instant Pot!Makes 1-1/2 cups of finished sauce, about 6, 1/4-cup servingsGluten free, top 8 allergen free, paleo (depending on your choice of stevia); Free of: soy, eggs, tree nuts, peanuts
Course Condiments, Sauces, & Spreads, Side Dishes
Keyword cranberry sauce, instant pot cranberry sauce, paleo cranberry sauce
Measure out your cranberries and wash them. Add them to the Instant Pot or pressure cooker.
Zest your orange over the cranberries. Then juice the orange.
Measure out your orange juice orange juice, then whisk in the maple syrup, powdered stevia (if using), and cinnamon and pour over the cranberries.
Stir everything together, then close and turn your seal/vent on your Instant Pot/pressure cooker to closed. Cook for 6 minutes on high pressure "Steam" (for CrockPot Express) or "Manual" (for Instant Pot).
Once the cranberry sauce is done cooking, turn off the "keep warm" feature and allow the pressure to release naturally for 15 minutes.
Do a quick pressure release, then open the pressure cooker and stir the sauce, crushing any cranberries that have not split open fully. It will look a bit runny at first, but it will thicken as it cools.
Remove the liner with the sauce from the Instant Pot to help it cool faster, or scoop it into a dish to cool.
Once it has cooled a bit, add your Stevia drops and test taste until you get the amount of sweetness you desire.
Once this has cooled completely, serve this at room temperature or chilled (whichever you prefer). Enjoy!
*Optionally, you can skip the baking Stevia and use just plain liquid Stevia drops to add more sweetness to this recipe. Begin with 1/4 teaspoon and continue to taste test as you add Stevia 5-10 drops at a time until you reach your desired sweetness for this recipe.