This delicious sauce makes good use of your pressure cooker and leaves room on your stovetop for more delicious holiday dishes. Tangy with a touch of orange, this sauce is great as a side or as a fun way to enjoy sandwiches from your holiday leftovers.
Ingredients
- 12 ounces dried cranberries no sugar added
- 1/2 cup unsweetened dried cherries coarsely chopped
- 1/3 cup water
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup sugar-free orange marmalade
- 1/4 cup brown sugar
Servings: servings
Units:
Instructions
- Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
- Select sauté function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off the pressure cooker and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For the best flavor, bring to room temperature before serving.
Recipe Notes
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