Pressure Cooker Cranberry Sauce Recipe

Pressure cooker cranberry sauce recipe.Cranberry port sauce with tart dried cherries cooker in a pressure cooker.Use 5-7 quart (5-7 L) pressure cooker for this cranberry sauce recipe.

Cranberry sauce goes well with pork and duck.

You can cook too many types of this yummy cranberry sauce, such as cranberry-Kumquat Sauce, Maple-Apple-Cranberry Sauce, Cranberry-Orange Sauce and others.

To cook Cranberry-Kumquat Sauce you need to use the following ingredients:

12 oz (360 g) bag fresh cranberries, picked over

3 tablespoons sugar

2/3 cup (160 ml) cranberry juice

4-5 kumquats, halved and seeded

1/3 cup crystallized ginger pieces, coarsely chopped

1/3 cup pecans pieces, toasted and coarsely chopped

Instructions:

Close pressure cooker and lock the lid.Set burner heat to high pressure.When cooker reaches high pressure, reduce heat to low.Set timer to cook for 4 minutes.Remove pot from the heat.Open pressure cooker, using Natural release method.Let stand for 15 minutes, then stir well.

Transfer cranberry sauce to serving bowl,c over and refrigerate until chilled completely.

Stir in toasted chopped pecans just before serving.

To cook Maple-Apple-Cranberry Sauce you need to use the following ingredients:

12 oz (360 g) bag fresh cranberries, picked over

1 large apple, peeled, cored, quartered and chunked

1/2 cup (125 ml) maple syrup

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1 cup (250 ml) unsweetened apple juice

Instructions:

In a pressure cooker, combine all ingredients.Stir well to dissolve spices.

Close pressure cooker and lock the lid.Set burner heat to high pressure.When cooker reaches high pressure, reduce heat to low.Set timer to cook for 4 minutes.

Remove pot from the heat.Open pressure cooker, using natural Release method.Let stand for 15 minutes, then stir well.

Transfer cranberry sauce to serving bowl.Cover and refrigerate until completely chilled.

Pressure Cooker Cranberry Sauce Recipe

Ingredients

• 1 cup (250 ml) ruby port
• 2 cinnamon sticks,broken in half
• 12 oz (360 g) bag fresh cranberries,picked over
• 1 cup dried tart cherries
• 1/2 cup (125 ml) water
• 1/3 cup granulated sugar

Method