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Cape Cod Cranberry Sauce

Fresh Cape Cod Cranberries are transformed into a jam-like, citrus-infused sauce with help from a pressure cooker. This quick and flavorful Cape Cod Cranberry Sauce is the perfect addition to your holiday menu!

I know I probably sound like a broken record, but I always feel so lucky to live in a place with such beautiful fresh seasonal produce. The cranberry bogs of Massachusetts certainly gifted us with a flavorful local harvest this season, even though we were all warned it may be an off-year. I knew that it was the perfect opportunity to perfect this pressure cooker Cape Cod Cranberry Sauce! You can see more ideas for Thanksgiving recipes here!

Cape Cod Cranberry Sauce Recipe

Cape Cod Cranberry Sauce Recipe

This recipe was my very first foray into using a pressure cooker. I had an inkling that it could help to speed up my holiday cooking and wanted to try it out ahead of time. It certainly did not disappoint! I’d been worried because I was envisioning the pressure cookers of my grandmother’s day… but this was much more approachable!

Cranberry Sauce Ingredients

Even still, it took me a couple of tries to get this Cape Cod Cranberry Sauce to where I wanted it. My first rendition had too much orange, but cutting back on that and then adding the cinnamon made the second try a success. I may try next with brown sugar, and if I love the results, I will be back with an update.

How to Make Cranberry Sauce in a Pressure Cooker

Cranberry sauce ingredients in a pressure cooker

The best thing about this recipe is that it’s quick. Put all of your ingredients in and lock the lid. Select the Pressure Cook “High” option, and set the timer to one minute.

The cooker will take some time to build up pressure. On mine, once the pressure has built to the correct point, the lights turn solid and the cooker beeps. Then the minute will begin to count down.

Once the minute is up, press the cancel button. This will allow the cooker to do the “natural release” method. This means the sauce will continue to cook as the pressure releases on its own. Allow this for 5 minutes, then carefully release the rest of the steam using the valve

Fresh Cape Cod Cranberries are transformed into a jam-like, citrus-infused sauce with help from a pressure cooker. This quick and flavorful Cape Cod Cranberry Sauce is the perfect addition to your holiday menu! #thanksgivingrecipes #pressurecooker #cranberrysauce

Please exercise caution when releasing the steam. Make sure to read your directions before beginning so that you know how to operate your cooker safely!

After removing the lid, press the “Sautee” button. Leave the lid off for this portion, and continually stir the sauce as it thickens to a jam-like consistency. Do this for about five minutes.

This sauce can be refrigerated and will keep for 2-3 weeks, so it’s the perfect make-ahead recipe for your Thanksgiving feast!

Cape Cod Cranberry Sauce from the pressure cooker

Please let me know what you think, I hope you enjoy it!

Pressure Cooker Cape Cod Cranberry Sauce

This quick and flavorful citrus infused Cranberry Sauce is made quickly in the pressure cooker is the perfect addition to your holiday menu!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: Cranberry Sauce, Thanksgiving
Servings: 1 cup

Equipment

  • Pressure Cooker

Ingredients

  • 12 oz fresh cranberries
  • 1 tsp orange zest
  • ¼ cup  fresh squeezed orange juice
  • 1 cup sugar
  • 2 tbsp real maple syrup
  • tsps cinnamon
  • pinch of salt

Instructions

  • Rinse the cranberries and strain to dry.
  • Combine all ingredients in the cooking pot of your pressure cooker. Close and lock the lid.
  • Select the Pressure Cook “High” option, and set the timer to one minute.
  • The cooker will take some time to build up pressure. Once the pressure has built to the correct point, the minute will begin to count down.
  • Once the minute is up, press the cancel button to do the "natural release" method for 5 minutes, then carefully release the rest of the steam using the valve.
  • After removing the lid, press the “Sautee” button. Leave the lid off for this portion, and continually stir the sauce as it thickens to a jam-like consistency. Do this for about five minutes.

Notes

This sauce can be refrigerated and will keep for 2-3 weeks.

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4 Comments

  1. What size of Pressure Cooker did you use? I am thinking of purchasing one and noticed they come in 3 sizes. 4, 6 and 8 QT

    1. That’s a great question Sherry, and I apologize for forgetting that info! I have the 6 quart- it’s a great size. Large enough to cook a roast, but small enough to be easy to store.

    1. Yes, but only as long as your pressure cooker has enough capacity. You will have to check with your specific pressure cooker so that you are not putting in too much liquid.

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