Description
This Instant Pot Cranberry Butter recipe offers a deliciously smooth and tangy spread made from fresh cranberries and oranges. Perfect for adding a burst of flavor to your morning toast, muffins, or as a festive condiment, this quick and easy cranberry butter is sweetened naturally and cooked effortlessly using an Instant Pot.
Ingredients
Scale
Fruit and Zest
- 6 cups fresh cranberries
- Zest of 2 oranges
- Juice of 2 oranges
Sweeteners and Liquids
- 1/2 cup packed brown sugar (can increase to 1 cup for sweeter taste)
- Water (enough to make 1 cup of liquid with orange juice)
Instructions
- Prep Oranges: Zest the 2 oranges and add the zest to the Instant Pot.
- Juice Oranges: Squeeze the juice of the 2 oranges into a measuring cup.
- Add Water: Add water to the orange juice in the measuring cup to equal 1 full cup of liquid, then set aside.
- Combine Ingredients: Add the fresh cranberries, brown sugar, and the water from the measuring cup into the Instant Pot containing the orange zest. Mix everything well.
- Cook: Close the Instant Pot lid and set it to High Pressure for 10 minutes. Once cooking is complete, allow the Instant Pot to cool completely, then use the quick release function to release any built-up steam safely.
- Puree: Transfer the cranberry-orange mixture to a food processor and puree until smooth.
- Store: Pour the cranberry butter into mason jars with lids.
- Chill: Refrigerate the jars to cool the butter or keep refrigerated until ready to serve.
- Adjust Sweetness: Optionally, increase the brown sugar to 1 cup if a sweeter cranberry butter is desired.
Notes
- The sweetness can be adjusted by increasing brown sugar up to 1 cup for a sweeter version.
- Ensure the Instant Pot is fully cooled before quick releasing to avoid hot steam burns.
- Store cranberry butter in airtight containers and refrigerate to keep fresh for up to 2 weeks.
- This cranberry butter can be served chilled or at room temperature depending on preference.
