Apple cranberry sauce isn’t just for the holidays. With very little sugar, have it on yogurt or spread it on toast. Making it in the Instant Pot just made things a lot easier.
When I made my traditional cranberry sauce I decided to make it a little tarter than usual, so I reduced the sugar by half. What a difference! The sauce had a nice tart bite and was a lot more healthy. I always have leftover and decided to try it on my morning yogurt. Wow! It was just delicious. I had already made apple sauce in the Instant Pot so the next day, I mixed them together and my breakfast was even better.
Do you want to have this with your holiday turkey? Sure, but don’t just make it once a year. Cranberries are very good for you. They are a superfood and have many benefits including:
- Managing Urinary Tract Infections (UTI)
- Reducing the risk of cardiovascular disease
- Slowing cancer progression
- Enhancing oral health
- Many other benefits…
Smooth or Chunky Apple Cranberry Sauce
It all depends on your likes and dislikes. If you want it super chunky, you can leave the apples unpeeled. If you like it very smooth, peel the apples and use either an immersion blender or regular blender. I like mine in the middle so I peel my apples with an apple peeler and leave the cranberries whole.
Since I’m trying to reduce my use of plastic as much as possible, I store mine in a mason jar. It keeps in the refrigerator for quite a while so you can enjoy it with many breakfasts.
- 6 Apple
- 1/4 pound Cranberries
- 2 tablespoon Sugar
- 1/2 teaspoon Cinnamon
- 1/8 teaspoon Mace
- 1 cup Water
- Mise en place.
- Peel and core the apples. Put the apples and cranberries in the inner pot of the Instant Pot. Add the sugar, cinnamon and mace.
- Add the cup of water, put the inner pot in the outer pot, seal and set for 8 minutes. Use the natural release method for 10 minutes and then the quick release method.
- Mash with a potato masher or use a stick blender if you prefer a smoother sauce.