Cherry Orange Cranberry Sauce
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Cherry Orange Cranberry Sauce
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| Servings |
| 10servings |
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Ingredients
- 12ounces dried cranberriesno sugar added
- 1/2cup unsweetened dried cherriescoarsely chopped
- 1/3cup water
- 1/4teaspoon ground cinnamon
- 1/8teaspoon salt
- 1/2cup sugar-free orange marmalade
- 1/4cup brown sugar
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
