Savor Cooks: Cranberries

This month’s “Savor Cooks” recipe features cranberries. Try our recipe for Instant Pot Spiced Cranberry Applesauce.   

Sure Thanksgiving has passed, but cranberries are still in season. Tart cranberries taste best when cooked into a sauce or added to baked goods. 

Cranberries can be purchased fresh, frozen, or dried. Now is the time to find fresh ones at the market, but stock up on frozen and dried versions, too, so you can enjoy them all year long.  

Don’t forget to check out our Food of the Month post on cranberries.

Recipe

This seasonal cranberry apple recipe doesn’t call for any added sweetener, relying on the natural sweetness from the fruit and the sharpness of the spices.

The apples do not have to be peeled for this pressure cooker recipe, which both preserves the fiber content of the apples and reduces food waste. A high-powered blender is key, however, to getting a smooth consistency. If you don’t have a high-powered blender, we suggest peeling the apples.

Some people prefer a thick applesauce while others like a thinner, smoother sauce. The recipe below offers a range of liquid measurement to suit those preferences.

Instant Pot Spiced Cranberry Applesauce

2019-12-21 12:02:06

Yields 5

Ingredients

1. 10 medium size apples
2. 2 cups fresh cranberries
3. ½ - ¾ cup water, apple or orange juice
4. 1 teaspoon ground cinnamon
5. ½ teaspoon ground ginger
6. ¼ teaspoon ground cardamom
7. ¼ teaspoon ground allspice
8. ¼ teaspoon freshly grated nutmeg
9. 1 tablespoon lemon juice

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Instructions

1. Quarter then roughly chop the apples into ½-inch pieces. *If you will not be using a high-powered blender, peel the apples first. Add to an instant pot or pressure cooker along with the cranberries, liquid, and spices.
2. Set the instant pot to manual high pressure for 10 minutes, and then do a natural release, venting the steam after 15 to 30 minutes. Stir in the lemon juice.
3. Transfer the mixture to a high-powered blender and whip until completely smooth.

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Stephanie Forsythe MS, RDN, CNSC, CDN

Stephanie Forsythe MS, RDN, CNSC, CDN is a Registered Dietitian Nutritionist who works as a Clinical Dietitian and Nutrition Coordinator at a hospital in Brooklyn. She helps patients meet their nutritional needs during their stay in the intensive care units. Aside from developing recipe and blog content for Savor Health, Stephanie also has worked as pastry cook in California and New York City. Stephanie received her undergraduate degree from the University of California, Berkeley and her Master of Science in Nutrition Education from Teachers College Columbia University. She completed a Dietetic Internship and training through Teachers College.