Cranberry Port Sauce with Tart Dried Cherries Pressure Cooker Recipe

Recipe Category: Meat


Cranberry Port Sauce With Tart Dried Cherries Pressure Cooker Recipe


Makes about 3 cups Cooker 5- to 7-quart Cook Time 4 minutes

  • 1 cup ruby port
  • 2 cinnamon sticks, broken in half
  • 1 (12-ounce) bag fresh cranberries, picked over
  • 1 cup dried tart cherries (about 6 ounces)
  • ½ cup water
  • 1/3 cup sugar


  1. In a 5- to 7-quart pressure cooker, bring the port and cinnamon sticks to a boil
  2. Reduce the heat and simmer 3 to 4 minutes
  3. Add the remaining ingredients and stir until the sugar dissolves
  4. Close and lock the lid
  5. Set the burner heat to high
  6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  7. Set a timer to cook for 4 minutes
  8. Remove the pot from the heat
  9. Open the cooker with the Natural Release method; let stand for 15 minutes
  10. Be careful of the steam as you remove the lid
  11. Stir and discard the cinnamon sticks
  12. Transfer to serving bowl, cover, and refrigerate until chilled and set, at least 2 hours; it will keep up to 2 weeks
  13. Serve chilled or at room temperature

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