Instant Pot Plant Based Cranberry Sauce w/ Orange and Cardamom
My Instant Pot Cranberry Sauce has some orange, cinnamon, cardamom and an optional touch of apple brandy. I sweetened mine with maple syrup, but you could use stevia, monk fruit, or even use date syrup.
Servings: 8 servings
Calories: 73kcal
Equipment
Ingredients
Pressure Cooker Ingredients
- 3 cups cranberries fresh
- 2 cups minced peeled apple
- 1/2 cup orange juice about 2 medium oranges
- 1/2 cup water
- 1 tablespoon orange zest about 2 medium oranges
- 10 cardamom pods
- 2 cinnamon sticks
- 1/4 teaspoon salt optional
Saute Ingredients
- 2 tablespoons apple brandy optional
- 2 tablespoons maple syrup sweetener of your choice
- 1/4 teaspoon ground cardamom
Instructions
- Add all the pressure cooker ingredients to your Instant Pot. Put on the lid and set the vent to sealed. Cook on high pressure for 6 minutes. Let the pressure release naturally, which means wait until the pressure value drops on its own.
- Once the pressure releases, you will be able to remove the lid and set aside. Press the cancel button to turn off the Instant Pot, then press the saute button and the adjust button until it sets to "less".
- Add in the saute ingredients. Mix well with a large spoon and mash the fruit pieces as you go.
- Please note, you can use any sweetener of your choice, just add a little at a time and taste as you go.
- Cook until it's at the thickness you desire, then turn off and remove the cardamom pods and cinnamon sticks. Store in the fridge.
Nutrition
Serving: 1g | Calories: 73kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 76mg | Potassium: 142mg | Fiber: 4g | Sugar: 9g | Vitamin A: 76IU | Vitamin C: 16mg | Calcium: 32mg | Iron: 1mg