Sugar Free Cranberry Sauce
This Sugar Free Cranberry Sauce is the easiest and fastest recipe you will ever make for the holiday season. It's delicious and more important it's sugar-free!
Servings 8 people
Calories 11kcal
Ingredients
- 12 oz. pack fresh cranberries
- ¼ cup water
- ¾ cup natural sweetener or regular sugar if you prefer.
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
- Turn on the Instant Pot. Pout water and add the cranberries. Mix well to combine and close the lid.
- Press Manual for 1 minute. Let the pressure release naturally for about 7 minutes. Turn the value to Venting position and release all pressure. When the pressure is totally released, open the lid.
- Press off and then press Sauté mode. Add sweetener, vanilla and orange zest. Stir well.
- Sauté for 2-3 minutes or until the cranberry sauce gets the consistent that you like. I prefer mine like a jam consistency.
- Let it cool down before transfer into a jar.
Notes
- If you are using frozen cranberries, add them directly from frozen. No need to thaw them.
- Maple syrup is also a great option to sweeten the cranberry sauce.
- Use real vanilla extract and not artificial extract for the best flavour.
- To store: Store leftover cranberry sauce in an airtight container in the fridge for up to 5 days.
- To reheat: You can reheat the sauce on the stovetop or serve it chilled.
- To freeze: Once the sauce has cooled to room temperature, transfer the sauce to a freezer-safe bag or container and freeze for up to 3 months.
Nutrition
Serving: 1/8 | Calories: 11kcal | Carbohydrates: 11.8g | Fiber: 1.2g | Sugar: 9.8g