Jalapeno Lime Cranberry Sauce
Jalapeno Lime Cranberry Sauce is the perfect party appetizer to serve over cream cheese or a cheeseball. Serve with crackers, crostini, or vegetables!
Prep Time5 minutes mins
Cook Time10 minutes mins
Additional Time8 hours hrs
Total Time8 hours hrs 15 minutes mins
Course: Instant Pot Appetizer Recipes
Cuisine: American
Keyword: cranberry sauce, homemade cranberry sauce, jalapeno lime cranberry sauce
Servings: 2 1/2 cups
Calories: 204kcal
Author: Lisa Childs
- 1, 12 ounce bag fresh cranberries washed
- 2 cups sugar
- ½ cup finely diced jalapenos (about 2 large), seeds and ribs removed
- 6 tablespoons water
- 2 tablespoons apple cider vinegar
- ½ teaspoon cinnamon
- dash of salt
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- juice from half a lime
- 2, 16 ounce packages cream cheese
Combine cranberries, sugar, jalapeños, water, vinegar, cinnamon, and salt in the Instant Pot. Stir to combine.
Lock the lid, turn the knob to Sealing, and pressure cook on manual high pressure for 5 minutes. Allow a 5 minute natural pressure release, then release the rest of the pressure.
Remove the lid and press Saute on the Instant Pot and adjust to Low.
In a small dish, whisk 3 tablespoons cold water with cornstarch. Bring the sauce to a simmer or low boil. While whisking the sauce, add the cornstarch slurry to thicken.
Turn off the heat (if it is too bubbly, take the inner pot out of the Instant Pot base and place it on a heat proof surface), and add the juice from half a lime.
Transfer to a serving bowl or large mason jar and refrigerate until cool. Serve over softened cream cheese with crostini or crackers!
Serving: 1g | Calories: 204kcal | Carbohydrates: 40g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 71mg | Fiber: 1g | Sugar: 37g