Monday, November 28, 2016

Homemade Pressure Cooker Cranberry Sauce

This past weekend I volunteered to bring the cranberry sauce to our family Thanksgiving. I am all too familiar with the bland, overly-sweet cranberry log. Fresh cranberries run $1-$2 a bag, and for a group of 30, I could make a double batch of my homemade sauce for $4 (since I already had sugar at home). Packed with flavor from the fresh berries, my homemade pressure cooker cranberry sauce was a hit. Ready in under 10 minutes, it's a great go-to for holidays and easy to customize.
Clocking in at only 116 calories per 1/4 cup, this is a relatively low guilt but tasty holiday choice. This base recipe is a great start to use to try adding other fruits or berries to mix up the flavor depending on what's in season. Apples are a tasty addition! Did you make too much? This fresh cranberry sauce freezes really well.

Homemade Pressure Cooker Cranberry Sauce
Yield: ~4 cups
  • (2) 12 oz. bags fresh cranberries
  • 1 cup sugar
  • 1/4 cup water
1.  Combine water, sugar and cranberries in pressure cooker. Lock lid.

2.  Over medium high heat, bring pressure cooker to 15 lbs pressure. When pressure is reached, hold pressure for 2 minutes.

3. Remove pressure cooker from heat, release steam and run under cold water until pressure subsides and lid unlocks. Majority of cranberries should have popped. If still whole, repeat steps 2 and 3. Serve warm or refrigerate until ready to serve.