Instant Pot Manhattan Cranberry Sauce is a unique cranberry sauce with orange juice, pineapple, bourbon and sweet vermouth. Its name, comes from the holiday drink – “Cranberry Manhattan.” The original recipe was given to me by Nancy Kamens who belongs to a Facebook Group I’m in, called, Instant Pot Weight Watcher Recipes . She was kind enough to share the recipe. I told her I would adapt it for the Instant Pot and add my own touches including WW Smart Points.
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What’s the difference between cranberry sauce and cranberry relish?
The terms, “cranberry sauce”, and, “cranberry relish,” are often used interchangeably but really they are different dishes. Here are the differences:
Cranberry sauce – the cranberries are cooked until they “pop”, mixed with sugar and other ingredients and typically sweeter.
Cranberry relish – the cranberries are not cooked. The cranberries are chopped, combined with sugar and orange peel. This is usually a tart dish.
Cranberry jelly – this is cranberry sauce but has pectin so it’s a solid jelly.
Personally, I’m a big fan of homemade cranberry sauce. Growing up, one of my grandmothers loved cranberry relish so she often made that. It was a bit too tart for me. However, I never could take the cranberry sauce in a can that you slice. Not for me! Obviously I started out even as a child as a foodie snob! Originally I loved the Ocean Cranberry Spray Cranberry Sauce recipe on the back of the package but later I branched out and created my own.
Does fresh orange zest and freshly grated ginger really make a difference?
Yes, actually it does! Grating only adds a few minutes of your time. Buy yourself a nice microplane grater if you don’t have one and grate away. The difference is amazing! It adds a “fresh” tasting aspect to the recipe. Try it and see what you think!
Use fresh orange zest and freshly grated ginger for the best taste!
How to make Instant Pot Manhattan Cranberry Sauce in pictures:
Gather your ingredients.
To the Instant Pot combine: cranberries, orange juice, sugar, cinnamon, ginger, bourbon, and sweet vermouth. Press, “Sauté,” and heat just a few minutes until boiling. You want to boil off the alcohol on the bourbon and vermouth before you pressure cook it, otherwise it will be bitter. Turn off Instant Pot. Put on the lid, set the vent to sealing (on the newer models you may not need to do this). Press manual/high pressure and set for 2-4 minutes. If you like your cranberry sauce, more sauce, then do 4 minutes, if you like to see whole berries, then do 2-3 minutes. When it’s finished, allow to natural release for about 10 minutes, then release pressure.
Add drained crushed pineapple and freshly grated orange zest. Stir well and taste to see if it’s sweet enough. If not, add a bit more sugar but you do want it kind of tart since it is cranberry sauce. Sauté again for just a few minutes. Allow to cool. Refrigerate or freeze. Serve cold or at room temperature. Can be refrigerated up to 2 weeks. Manhattan Cranberry Sauce tastes best when it’s made a few days ahead.
Your guests will be delighted at this new twist on an old favorite!
Instant Pot Manhattan Cranberry Sauce is a unique cranberry sauce with orange juice, bourbon and sweet vermouth. It’s name, “Cranberry Manhattan,” comes from the holiday drink. The original recipe was given to me by Nancy Kamens who belongs to a Facebook Group I’m in, called, “Instant Pot Recipes for Weight Watchers.” She was kind enough to share the recipe. I told her I would adapt it for the Instant Pot and add my own touches including WW Smart Points.
Scale
Ingredients
1 lb cranberries
1 c. orange juice
1 c. sugar
1 cinnamon stick, broken in half
1/2 T. fresh ginger root, grated or 1/2 t. ground ginger
3 oz bourbon, whiskey or brandy
1 oz sweet vermouth
20 oz can crushed pineapple, drained (unsweetened)
zest from one orange
Instructions
To the Instant Pot combine: cranberries, orange juice, sugar, cinnamon, ginger, bourbon, and sweet vermouth.
Press, “Sauté,” and heat just a few minutes until boiling. You want to boil off the alcohol on the bourbon and vermouth before you pressure cook it.
Turn off Instant Pot. Put on the lid, set the vent to sealing (on the newer models you may not need to do this).
Press manual/high pressure and set for 2-4 minutes. If you like your cranberry sauce, more sauce, then do 4, if you like to see whole berries, then do 2-3 minutes. When it’s finished, allow to natural release for about 10 minutes, then release pressure.
Add drained crushed pineapple and freshly grated orange zest. Stir well and taste to see if it’s sweet enough. If not, add a bit more sugar but you do want it kind of tart since it is cranberry sauce. Allow to cool. Refrigerate or freeze. Serve cold or at room temperature. Can be refrigerated up to 2 weeks.
Notes
This recipe tastes best when made a few days ahead of time.
You can also add the alcohol in at the end after cooking if you don’t want to “boil” it off. Something to remember: If you put any kind of alcohol in the Instant Pot and want to pressure cook it, you must boil it off first. Otherwise the pressure cooker doesn’t allow alcohol to evaporate while cooking and the food will taste bitter.
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