Imagine a burst of tangy-sweet flavor that transforms your holiday table from ordinary to extraordinary! This Instant Pot Cranberry Orange Chutney is about to become your new secret weapon in the kitchen - a vibrant, zesty condiment that will have your guests asking, "What is this AMAZING sauce?" In just 40 minutes, you'll create a restaurant-worthy chutney that's perfect for holiday dinners, cheese boards, or even as a unique gift. Get ready to elevate your culinary game with this foolproof, deliciously simple recipe that proves gourmet doesn't have to be complicated!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 2 cups
Ingredients
- 12 ounces fresh cranberries
- 1 orange, zested and juiced
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- Wash the fresh cranberries thoroughly and remove any stems or damaged berries.
- Zest the entire orange carefully, ensuring you only remove the bright orange outer layer and avoid the white pith.
- Juice the orange, collecting all the fresh juice in a small bowl.
- Add cranberries, orange zest, orange juice, sugar, water, ground cinnamon, and ground cloves into the Instant Pot inner pot.
- Stir all ingredients gently to combine and ensure sugar is distributed evenly.
- Close the Instant Pot lid, set the valve to sealing position, and select Manual or Pressure Cook mode.
- Set the cooking time to 10 minutes at high pressure.
- Once cooking cycle completes, allow natural pressure release for 10 minutes.
- After natural release, carefully open the lid and stir the chutney.
- The mixture should have a thick, jam-like consistency with cranberries mostly broken down.
- Let the chutney cool completely at room temperature for about 30 minutes.
- Transfer to clean glass jars and refrigerate. The chutney will continue to thicken as it cools.
Tips
- Choose Fresh Cranberries: Look for plump, firm cranberries with a deep red color for the best flavor and texture.
- Zesting Trick: Use a microplane or fine grater to zest the orange, being careful to only remove the bright orange outer layer and avoid the bitter white pith.
- Sugar Adjustment: If you prefer a less sweet chutney, start with 3/4 cup of sugar and taste after cooking. You can always add more if needed.
- Consistency Check: The chutney will thicken significantly as it cools, so don't worry if it seems slightly runny when first cooked.
- Storage Tip: This chutney can be stored in an airtight container in the refrigerator for up to 2 weeks, making it a great make-ahead recipe.
- Serving Suggestions: Pair with roasted turkey, spread on sandwiches, or use as a glaze for ham or chicken for maximum flavor impact.
- Instant Pot Safety: Always ensure your sealing ring is clean and properly seated before pressure cooking to prevent any leaks.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 18g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
