Ingredients and Weight:
- Fresh cranberries: 12 ounces (340 grams)
- Sugar: 1 cup (200 grams)
- Water: 1/2 cup (120 milliliters)
- Orange zest: 1 teaspoon (5 grams)
- Ground cinnamon: 1/2 teaspoon (2.5 grams)
- Ground ginger: 1/4 teaspoon (1.25 grams)
Preparation Time:
5 minutes
Cooking Time:
10 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Rinse the cranberries and pick out any stems or leaves.
- Add all the ingredients to the Instant Pot.
- Secure the lid and set the valve to "Sealing."
- Cook on high pressure for 10 minutes.
- Once the cooking cycle is complete, let the pressure release naturally for 10 minutes before carefully releasing the remaining pressure.
- Stir the sauce and serve warm or at room temperature.
Nutritional Information:
- Calories: 130 per serving (1/8 of the recipe)
- Carbohydrates: 29 grams
- Protein: 1 gram
- Fat: 1 gram
- Fiber: 4 grams
- Vitamin C: 20% of the daily value
Dish Characteristics:
- Tart, sweet, and tangy flavor
- Vibrant red color
- Thick and smooth texture
- Versatile accompaniment to various dishes
User Comments:
- "This sauce is so easy to make and turns out perfectly every time!"
- "The perfect balance of sweetness and tartness. I love using it as a glaze for turkey or pork."
- "A delicious and festive addition to any holiday table."
Special Precautions and Tips:
- Do not overcook the sauce, as it can become bitter.
- If you want a sweeter sauce, add more sugar to taste.
- For a spicier sauce, add a pinch of cayenne pepper or red pepper flakes.
- Leftover sauce can be stored in the refrigerator for up to 2 weeks.
