Thanksgiving is on it’s way and if you LOVE cranberries (if you hate them, look away now….), I’ve found a couple of recipes for your Instant Pot! (And. because it’s how I roll, I’ll also tell you the modifications I made to them along the way…..).
The first recipe is this Instant Pot Cranberry Sauce. So good! Here’s the modifications I made….
- I made a half batch (since I’m the only one in our household who eats cranberries….), so I cut all the ingredients in half.
- I squeezed the juice from one orange (in place of the apple juice), including the pulp.
- I also used the zest from that orange (about 2 Tbsp. of zest).
- I used sugar-free (stevia) sweetener in place of the sugar (and sugar-free maple syrup).
Here’s another peek at the cranberries in their steamy loveliness…YUM!
Here’s MORE cranberry yumminess! Combined with Apples….I didn’t even peel the apples, just washed, cored and chopped them. To make this Instant Pot Cranberry Applesauce . Oh! My! It is GOOD! The only changes I made to this recipe was to eliminate the brown sugar and use sugar-free maple syrup.
After you whirr it up with the Immersion Blender, it has a beautiful rosy color to the applesauce. I canned up a few jars for later this winter (just using the processing time for the water bath canner of a standard applesauce recipe…).
Aren’t they pretty?
First of all, I should let you know, I bought an Instant Pot last week. The funny thing about this is, Mr. Muddling and I had discussed whether or not we thought we needed and Instant Pot in our kitchen. Mr. Muddling was pretty convinced we did NOT need one. I was not so sure. Now, to be fair to Mr. Muddling, I DO have a “little bit” of a problem when it comes to kitchen gadgets. I want them ALL! AND. I have a VERY small kitchen space. After awhile, the gadgets wind up in the pantry area of our storage shed. Then, when we don’t have room for pantry items, decisions are made and kitchen gadgets go to the thrift store to live in someone else’s kitchens (or storage sheds?).
I kept doing research (on Pinterest….where else would you do research?) and found LOTS of ideas for using the Instant Pot. including this list of 11 Surprising things you can make in an Instant Pot and this Simple Guide on How to Use an Instant Pot. I was convinced this would be an appliance we would use A LOT (but then….aren’t I always?). Well….while Mr. Muddling was hunting, and I was left unsupervised (and in charge of the check book), I purchased a 6qt. Instant Pot! I’m pretty much in LOVE with it! The first thing I made (right after the water test they insist you do to test out the machine) was Hard Boiled Eggs . HUGE success! Mr. Muddling and I were CONVINCED we couldn’t cook an easy-peel egg. We have tried EVERY trick in the book! I’m happy to report these were not only the easiest eggs I’ve ever cooked, but they peeled like a dream!
I also found this YUMMY recipe for Instant Pot Apple Butter! I usually make my apple butter in the Slow-Cooker (which the Instant Pot has a slow-cooker feature too!), but this was SO MUCH faster! I had processed 2 completed batches of apple butter in less than 4 hours (In the slow-cooker, 1 batch would take over 24 hours just to cook down!)! YES!
I’m convinced this was a great purchase for our kitchen! I’ve pretty much used it at least once a day since I got it home! If you’re time-crunched like me, and haven’t purchased one yet….you might think about it…..seriously.
That’s right! It’s National Sneak a Zucchini onto your Neighbor’s Porch Day! AND. If you can’t sneak one onto your neighbor’s porch, let me know, I can get you the address of MY porch!
I’ve been freezing Zucchini the last few days for fall and winter meals (and treats!). If you’ve never frozen zucchini before, it’s SUPER easy! Start by washing/cleaning your zucchinis. Then:
Slice your zucchini. I’ll be using these thin slices for a Zucchini Lasagne this fall/winter. Maybe even these Zucchini Enchiladas. YUM! I can hardly wait! This Vegetable Peeler is ideal for getting thin, wide ribbon-type noodles. If you’ve never used Pampered Chef’s knives or cutters (basically anything with a blade), I’m going to warn you….They are SHARP! Don’t ask how I know this…..
You can also grate your zucchini. I’ve mentioned in a few posts now, but this Multi-Grater & Slicer might be one of my new favorites. (I should probably mention that I’m a Pampered Chef consultant and I don’t love it because I sell it, I sell it BECAUSE I LOVE it!) . Use the grated zucchini this fall/winter in this FABULOUS Low-carb Chocolate Cake Recipe (or just sneak it into soups and sauces).
Now, put your prepared zucchini into freezer bags (or a vacuum sealer is handy too!), press as flat as possible to get out as much air as you can. Label, date and freeze. When you’re ready to use your zucchini, thaw in the refrigerator the night before.
Then you’re all ready to make your favorite casserole (or whatever….). Enjoy!