An easy Thanksgiving recipe for making homemade cranberry sauce with orange zest in the Instant Pot pressure cooker.
This cranberry sauce is straightforward to make: pressure cook cranberries with water, add fresh orange zest and your sweetener of choice, and break apart the cranberries.
I adapted this recipe from my sugar free cranberry sauce, which is cooked on the stovetop. While both recipes take about the same amount of time from start to finish, this pressure cooker version requires less monitoring and effort on your part.
There’s nothing like freshly made cranberry sauce, but you can make this sauce ahead of time and simply reheat when ready to serve.
Selecting A Sweetener
This sauce is friendly for keto folks, since using a sugar free sweetener significantly lowers the carb count. In the recipe below, I’ve listed the amount of dry sweetener to use, assuming it measures the same as sugar.
I use swerve, which is an erythritol blend and 1:1 substitution for sugar. Note that this isn’t the same as pure erythritol, which is only about 70% as sweet as sugar. Pure erythritol granules can be on the larger side, so it’s best to powder it first using a blender like the Nutribullet.
If you’re using a sweetener that doesn’t measure the same as sugar, make the appropriate conversions to figure out how much to use. Your sweetener’s packaging should indicate how it compares to sugar. Otherwise, add to taste.
Thanksgiving Dishes To Serve With
You can serve cranberry sauce with turkey, but if you’re looking for something less traditional, you can pair it with roast chicken (oven or pressure cooker versions) or pork tenderloin (oven or pressure cooker versions).
For appetizers, I highly recommend Bacon Wrapped Brussels Sprouts, Cheddar Biscuits, and Crab Stuffed Mushrooms, all of which are low carb. I also enjoy eating these cauliflower versions of Mashed “Potatoes” and “Mac” And Cheese.
Simple Instant Pot Cranberry Sauce
An easy recipe for making homemade cranberry sauce with orange zest in the Instant Pot pressure cooker.
- 12 ounces whole cranberries fresh or frozen
- 5 ounces (about 2/3 cup) sugar equivalent sweetener (I use granulated swerve)
- 1/2 cup water
- 1 tablespoon fresh orange zest (about 1 orange)
- 1/8 teaspoon salt
Add cranberries and water to the pressure cooker pot.
Cover and seal the lid. Cook at high pressure for 1 minute, followed by natural release.
Uncover and turn on the saute mode for medium heat. Add sweetener, fresh orange zest, and salt, stirring together.
As the sauce begins to simmer, use a stiff utensil to break apart the cranberries and stir nearly constantly, for a few minutes or until the cranberries are burst.
The sauce should thicken quickly; if not, let it simmer longer until it reaches your desired consistency. Turn off the saute mode, and stir to cool down the sauce until it stops simmering. Serve while hot.
This recipe yields 4.5 g net carbs per serving (1/4 cup or 1/6th of the recipe).
|Nutrition Facts Per Serving|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carb 7g||2%|
|Dietary Fiber 2.5g||10%|