Best Ever Cranberry Sauce

Rinse 1 bag of cranberries under cold running water in a colander. Discard any heavily bruised, wrinkled or discoloured berries. Transfer the washed cranberries to a medium-sized pot.

Zest 1 large navel orange and set aside half of the zest, then quarter and juice the orange. Add the orange juice into the pot with the cranberries, add ¾ cup packed brown sugar and 1 cinnamon stick.

Bring the cranberries to a low boil and once the cranberries start to burst open, turn down the heat and allow the cranberry sauce to simmer for 10 minutes, or until all the cranberries have burst and the sauce has thickened.

Remove the cinnamon stick and stir in the remaining orange zest.

Cool the cranberry sauce for at least 30 minutes before serving, or store in the fridge for later use.

Rinse the cranberries under cold running water in a colander. Discard any heavily bruised, wrinkled or discoloured berries. Transfer the washed cranberries to the liner of your Instant Pot.

Zest the orange and set aside half of the zest, then quarter and juice the orange. Add the orange juice into the pot with the cranberries, pour the brown sugar over the berries and top with the cinnamon stick. Do not stir!

Close the lid on your Instant Pot and cook the berries on high pressure for 1 minute with a natural pressure release of at least 5 minutes before releasing any residual steam.

Open the lid of the Instant Pot and stir in the remaining orange zest and remove the cinnamon stick.

Cool the cranberry sauce for at least 30 minutes before serving, or store in the fridge for later use.