A delightfully spiced (not spicy hot!) cranberry sauce fit to serve at your most elegant -- or laid-back -- Thanksgiving dinner. The perfect sweet-tart side dish to complement a carb coma meal. See notes for doubling the recipe for a crowd.
Clean and pick over the cranberries for debris and damaged berries.
Zest the orange, and then squeeze all of the juice. You'll need two teaspoons of zest and you'll squeeze about 1/2 cup of juice.
Add all of the ingredients to the inner pot of your Instant Pot and stir to mix everything well.
Close the lid and seal the vent.
Set unit to pressure cook for 2 minutes***. When finished, let natural release for 10 minutes. If the valve hasn't dropped (it probably won't have), quick release the vent, taking care to protect yourself from the steam.
Open the lid away from you, watching out for the drips from the lid.
Find and discard the star anise pods.
Give the cranberry sauce a good stir.
Decide what kind of texture you want: for a smoother sauce, use a potato masher to smoosh the cranberries. Note that the sauce will be rather loose at this point.
Taste the sauce (let it cool on a spoon - it'll be hot!). If it's not quite sweet enough, you can add another tablespoon of sugar or maple syrup while the sauce still hot.
Let the sauce cool in the Instant Pot (it will continue cooking and begin gelling).
Transfer to a bowl, and store in the refrigerator for up to 14 days, or freeze for 2 months. It will finish setting up during its chill time.
* The typical cranberry sauce recipe uses up to 1 cup of sugar. One advantage of bold spices is that you don't need to use as much sugar. However, I wouldn't go lower than 1/2 cup, unless everyone at the meal loves tart. I prefer 3/4 cup.** You can also take whole green cardamom pods, cut them open, and extract and grind the seeds inside. So fragrant! Use three or four pods.*** If you're using a 6 or 8 quart Instant Pot, they'll take longer to come up to pressure than the 3 quart, which I used for this recipe, simply because of their larger volume. That means you'll need less actual cook time. I would suggest cooking for 1 minute, and then starting the quick release after 8 minutes of natural release.To double the recipe: to make this cranberry sauce for a crowd, double the amount of cranberries, sugar, and orange juice, but increase the remaining spices only by about 75%. They're quite bold, and straight up doubling could be overpowering in the recipe.
Instant Pot Spiced Cranberry Sauce was originally published on https://soupaddict.com/instant-pot-spiced-cranberry-sauce/