Cranberry Sauce

Cranberry Sauce

From The Proctor Silex Test Kitchen

Added by Laurie


  • 1/3 cup granulated sugar 
  • 1/3 cup light brown sugar 
  • 2 teaspoons finely grated orange zest 
  • 1 small cinnamon stick 
  • 12 ounces fresh or frozen whole cranberries 
  • 1 1/2 teaspoons cornstarch dissolved in 2 teaspoons water 


  1. In cooking pot of 3-quart pressure cooker, combine sugars, orange zest, and cinnamon stick. Stir in cranberries. 
  2. Place lid on pressure cooker, turn lid to lock, and move steam release valve to open position. Select SLOW COOK mode on HIGH and adjust time for 2 1/2 to 3 hours or LOW for 5 to 6 hours. 
  3. At end of cooking cycle, press CANCEL and press SAUTÉ mode. Bring cranberry sauce to a boil. Add cornstarch mixture and cook, stirring constantly, until cranberry sauce thickens, about 1 to 2 minutes. Sauce will continue to thicken as it cools.  
  4. Remove cinnamon stick. Cool to room temperature. Cover and refrigerate until serving. 

Serves: 3 to 4

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