An amazing Cranberry Sauce recipe that is made in the Instant Pot! Full of sweet crushed pineapple, whole fresh cranberries, orange zest, and a dash of cinnamon. This is the perfect sweet and tart Holiday side dish.
Add all the ingredients to the pot and saute to melt the sugar and release a little pineapple juice, about 3 minutes.
12 oz fresh cranberries, 1 cup canned crushed pineapple in 100% juice, ½ cup brown sugar, 1 teaspoon fresh orange zest, ¼ teaspoon cinnamon
Pop the lid on and turn the pressure vent to seal. Set to cook on high pressure for 4 minutes.
Let the pot count back up for a 10 minute natural pressure release. Then finish release the pressure with a quick release.
Give the cranberry sauce a good stir. Cool and serve or refrigerate for up to a week. If you need to keep it longer than that you can freeze for up to 3 months.
Notes
Sweeter Cranberry Sauce: If you don't want to have any cranberry tang, increase the brown sugar to ¾ cup.Make Ahead: This recipe can be made ahead and kept in the fridge for up to a week!More Cranberry Recipes: Traditional Cranberry Sauce, Canned Cranberry Sauce or Cranberry Relish