Instant Pot Cranberry Sauce with Dried Cranberries

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

 

This instant pot cranberry sauce recipe uses dried cranberries. It’s easy to make and goes well with a turkey dinner, meatballs, appetizers or turkey sandwiches!

Course: Condiment

Cuisine: American

Keyword: Cranberry Sauce Recipe, Instant Pot Cranberry Sauce

Servings: 1 Cup/350 g (see note 4)

Calories: 39 kcal

Ingredients

• 1½ cup Dried Cranberries (180g)
• 1½ cup Cranberry Juice (360ml)
• Zest from 1 Orange
• Juice from 1 Orange
• ¼ cup Brown Sugar (30g)
• Lemon Juice , optional

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Instructions

1. Place dried cranberries into the inner pot of your instant pot pressure cooker. Add cranberry juice, zest from 1 orange and juice from 1 orange.
2. Lock the lid into its position. Press MANUAL (pressure cooking) and set the time to 12 minutes. When ready, wait 5 minutes before releasing the pressure manually (you can also wait until the pressure drops itself).
3. Puree the cranberries with immersion blender to your desired consistency. Taste it and stir in sugar (add less if you feel that the cranberry sauce is way too sweet). Squeeze some lemon juice in for little tartness (optional).
4. Spoon/pour into a serving dish and enjoy.

Recipe Notes

1. If you don’t have brown sugar, use white sugar instead.

2. Taste the sauce before adding the sugar in as the cranberry juice might contain some.

3. If you feel that the sauce is way too thick, add more orange or cranberry juice. If it is too thin, you can thicken it with cornstarch.

4. The amount of cranberry sauce you will get out of this recipe might vary slightly, depending on how thick you want your sauce. When you follow this recipe you will get 1½ cups of sauce.

5. This recipe was developed for a 6-quart/6-liter instant pot.

6. The overall time does not include the time the pot needs to come to pressure and release its pressure count with extra 16 minutes.

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https://www.simplyrecipes.com/recipes/shrimp_dip/

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Cream caramel

Ingredients:

• 1 cup granulated sugar (200 g)
• ¼ cup water (60 g)
• 2 ½ cups heavy cream (626 g / 650 ml)
• 4 tablespoons unsalted butter cubed (56 g)

Method:

1. Warm cream in microwave for about twenty seconds to bring it to room temperature.
2. Pour sugar in the center of a medium sauce pan, as much as possible avoiding the sides of the pan. Pour the water going around to dampen the sides of the pan finishing towards the center to dampen the sugar. Gently swirl the pan to spread the water evenly, but don’t stir. Turn on heat to medium high.
3. Let the mixture come to a boil. Do not stir. When the syrup turns a light golden amber color, remove the pan from the heat. Gradually pour the heavy cream into the syrup while stirring.
4. Return the pot to medium heat, stirring continuously with a wooden spoon or better still a straight edge wooden stirrer to blend and prevent scorching the pot. It’s normal for the sugar to seize after you’ve added the cream. Just heat and keep stirring and the sugar will eventually dissolve forming a smooth sauce.
5. Still on medium heat, add butter. Continue to cook down and stir the caramel until it has thickened and the color turns golden. Cook it down longer than you would a caramel sauce as you want a filling that will somewhat hold its shape.
6. Remove the pan from the heat and stir in the salt. Keep stirring to help the caramel cool down.

http://sugarywinzy.com/easy-silky-creme-caramel-aka-leche-flan-or-caramel-custard/

Blueberry cheesecake

Cheesecake:

https://www.epicurious.com/recipes/food/views/original-new-york-cheesecake-51200640

Blueberry Sauce:

• 4 cups frozen blueberries
• 2 tsp cornstarch
• 1/4 cup water
• 1 Tbsp lemon juice
• 2 Tbsp sugar

Berry Sauce:

1. In a medium saucepan over medium heat, combine the sugar, water, cornstarch and lemon juice. As soon as it starts to thicken, add blueberries and cook until lightly bubbly. Don’t boil. Let cool to room temp and spread on top of the cheesecake when serving. You can make this sauce ahead of time and serve the next day as well.

Brownies

4.43 from 422 votes

Print Recipe

Gemma's Best Ever Brownie Recipe

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

 

My chef-tested, Best Ever Brownies recipe are everything you'd want: ooey-gooey, fudge-like, and oh so delicious!

Course: Dessert

Cuisine: American

Servings: 16 Brownies

Author: Gemma Stafford

Ingredients

• 1 cup (8oz/227g) butter, melted and cooled
• 2 tablespoon vegetable oil
• 1 cup plus 2 tablespoons (6 1/4oz/184g) brown sugar
• 1 cup plus 2 tablespoons (8 1/4oz/244g) white sugar
• 4 large eggs , room temperature
• 4 teaspoons vanilla extract
• 1 cup (5oz/150g) all purpose flour
• 1 cup (4oz/123g) good quality, unsweetened cocoa powder
• 1 teaspoon salt
• 1 1/2 cup (9oz/270g) roughly chopped chocolate or large chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) then line a 7x11 inch baking tray with parchment paper and set aside.
2. In a large bowl combine melted butter, oil and both sugars.
3. Add the eggs, vanilla and salt then whisk for about one minute until evenly combined and light in color.
4. Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.
5. Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
6. Bake for 35-40 minutes, or until the centre of the brownies no longer jiggles and is JUST set to the touch.
7. Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!

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Recipe Notes

Store at room temperature for 3 days or freeze.