8 oz cranberries, fresh or frozen
1/8 tsp sea salt
1/4 c raw, unfiltered, local-to-you honey (or ~3 oz by weight)
- Because we don’t want the water necessary to operate the Instant Pot actually IN the cranberry sauce, we’re going to use the pot-in-pot method. In a heat-proof glass or ceramic bowl that fits inside the liner of your Instant Pot, combine cranberries and salt.
- Add a trivet and 1 c water to Instant Pot liner and set the bowl of cranberries on the trivet.
- Cook under high pressure for 1 minute, followed by a natural pressure release (NPR) for about 10 minutes to allow any foaming to subside.
- Remove bowl of cranberries from the Instant Pot and allow it to cool somewhat before adding your raw honey. I find it easier to weigh my honey directly into the bowl rather than messing with scraping the sticky stuff out of a measuring cup. Simply place your bowl of cranberries on a scale and drizzle in 3 ounces of honey by weight. No muss no fuss!
- Using a potato masher (or the flat bottom of a mason jar), crush the cranberries and honey mixture. Keep mashing until most of the cranberries have burst open and released their pectin.
- Cover and transfer to the refrigerator to allow the pectin time to gel.
So simple, I actually feel kinda funny calling this a “recipe”
Lighten your load the day of by making cranberry sauce a day or two in advance!
Variation idea: Swap out the 1/4 cup of honey for 3 T maple syrup + 1 T orange juice concentrate (not for GAPS)