This quick and easy Cranberry Sauce made in the Instant Pot uses fresh (or frozen) cranberries, sugar, orange juice, and spices. It’s a great vegan side that takes only 5 minutes hands on time.
Before the arrival of Instant Pot and electric pressure cookers, we’d make cranberry sauce on the stove. One of my favourite variations is this spiced Indian cranberry chutney with ginger .
Ever since we got our Instant pot though, it’s been put to full use! It’s such a handy way to speed up cooking. We gave this cranberry sauce recipe a go over Easter and I’m excited to share it with you for Thanksgiving and Christmas!
It goes beautifully with this vegan oven baked butternut squash . Add a side of air fryer honey, mustard parsnips and bread sauce and you’re on your way to preparing a delicious vegetarian roast!
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Cranberries – We have used fresh whole cranberries from USA, which is available easily just a couple of weeks before Christmas here in the UK. But if you have no luck in finding fresh, frozen works just as well too. You may need a little less water though.
- Sugar – granulated white sugar works.
- Brown sugar – I like using a mix of brown and white sugar as it lends richer and deeper flavours to the sauce. If you don’t want to use brown sugar, just substitute the same amount of white sugar.
- Orange juice – fresh unsweetened orange juice adds zing to the sauce. It’s optional, but well worth it! If you don’t add it, add the same volume of water instead.
- Cinnamon – I only use a small piece to gently infuse the sauce. I do not recommend using cinnamon powder as an alternative as it will leave behind an unwanted texture.
- Orange zest or peel for extra orange-ness.
Step by Step Method
- Add cranberries, sugar, cinnamon stick, and orange peel/zest to the instant pot.
- Add orange juice, water and close the lid and high-pressure cook for 4 minutes.
- Let the Instant pot release pressure naturally.
- Stir the sauce, remove orange peel (if added) and cinnamon stick and let allow it to cool. It will thicken as it cools. If you feel the sauce is too runny, you can sauté the mixture until it thickens a little further.
Can I use any other spices for this sauce?
You can add 1-2 cloves, fresh grated ginger or dry ginger powder.
Can I make this cranberry sauce ahead of time?
You can make this sauce 2-3 days in advance and keep it in the refrigerator in an air-tight container or jar. The sauce will thicken as it chills.
How to store it
Once it is completely cool at the room temperature, put it in a container with a lid and store it in the refrigerator for up to 1 month.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Instant Pot Cranberry Sauce
Equipment
- 1 Instant pot
Ingredients
- 11 oz cranberries fresh or frozen
- 100 grams brown sugar
- 75 grams granulated sugar
- 1 small stick cinnamon
- 150 ml orange juice fresh
- 50 ml water
- 1 tablespoon Orange zest or peel
Instructions
- First, rinse the cranberries if using fresh. 11 oz cranberries
- To the inner pot, add the cranberries, both sugars, orange juice, cinnamon stick, orange zest or peel. Top up with water. 100 grams brown sugar, 75 grams granulated sugar, 1 small stick cinnamon, 150 ml orange juice, 50 ml water, 1 tablespoon Orange zest
- Put the lid on and set the valve on the sealing position.
- Select ‘Pressure Cook’ for 4 minutes (high pressure).
- Let the Instant pot sit for 10 minutes to naturally release.
- Then carefully open the lid, the sauce will be slightly watery.
- With the back of the spoon, mix the sauce and mash the berries.
- Remove the cinnamon stick and orange peel (if using)
- Serve the sauce warm or cold. It will thicken as it cools.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Instant Pot Cranberry Sauce
Equipment
- 1 Instant pot
Ingredients
- 11 oz cranberries fresh or frozen
- 100 grams brown sugar
- 75 grams granulated sugar
- 1 small stick cinnamon
- 150 ml orange juice fresh
- 50 ml water
- 1 tablespoon Orange zest or peel
Instructions
- First, rinse the cranberries if using fresh. 11 oz cranberries
- To the inner pot, add the cranberries, both sugars, orange juice, cinnamon stick, orange zest or peel. Top up with water. 100 grams brown sugar, 75 grams granulated sugar, 1 small stick cinnamon, 150 ml orange juice, 50 ml water, 1 tablespoon Orange zest
- Put the lid on and set the valve on the sealing position.
- Select ‘Pressure Cook’ for 4 minutes (high pressure).
- Let the Instant pot sit for 10 minutes to naturally release.
- Then carefully open the lid, the sauce will be slightly watery.
- With the back of the spoon, mix the sauce and mash the berries.
- Remove the cinnamon stick and orange peel (if using)
- Serve the sauce warm or cold. It will thicken as it cools.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Vegan Brussels Sprouts Korma is the stuff dreams are made off! Now that Brussels Sprouts are in season make this delectable Indian Korma Curry at home – ready in under 40 minutes.
Serve with hot and steamy rice , quinoa or cauliflower rice or with Garlic and Coriander Naan to mop up all that rich and creamy sauce. It makes a great go-to-meatless Monday or Veganuary meal idea.
Learn how to make Vegan Brussels Sprouts Korma recipe in an Instant Pot with easy step by step pictures in this post.
Before I tell you how I made this Korma curry in our kitchen, let me confess here that Korma or this recipe is not a LIGHT or HEALTHY RECIPE as there is a lot of fat from coconut milk and cashew nuts. But, it is totally worth it!
Let’s see what KORMA actually is?
It’s KORMA and not KARMA!!!
Korma Curry dishes are from an Indian continental rich banquet dish that is showy and used yogurts and creams with expensive flavourings like cardamom, nutmeg, saffron, rose water and nuts such as almonds and cashews.
Taste-wise it is milder in compare to Jalfrezi, Madras, Vindaloo or Phall curries and can be made with vegetables or meat.
Although traditional korma dishes are made with dairy products they easily can be made vegan too.
Brussels Sprouts Korma
Firstly, let me thank my late Grandma, if she never made Brussels Sprouts curry in the ’70s 80’s and 90’s, it is likely I wouldn’t be posting this recipe today. In those days ladies like my Grandma who came over from East Africa used prepared lots of fusion recipes with non-Indian ingredients such as pasta and Brussels Sprouts.
If the ONLY the digital era was in their time too, I bet they would’ve ROCKED!
Sadly I wasn’t lucky enough to taste her food but I can imagine how tasty it was as my Mum and Dad often talk about her cooking, and especially about her Brussels Sprouts curry which she used to make.
My Mum had tried making this curry exactly like my Grandma but Mum says her own is not as good as how my Grandma made it. However, we all love Mum’s Brussels Sprout and Potato Sabji which is easy, quick and simple too.
You may think did my Grandma make Brussels Sprout Korma in those days? The answer is No, she did not, actually, she hardly used onion and garlic in her cooking. Her version of Brussels Sprout curry was with no frills, she made this curry only using basic four Indian masalas and tomato puree.
As Dad was craving for this curry, last year I came up with the idea of creating up Brussels Sprouts Korma. It was a huge hit not only for him but the entire family went not for seconds but thirds until our tummies were about to explode!
No wonder, we all agreed to give this recipe a space on JCO.
It’s magical, creamy and full of flavours and just begs up to be soaked up by a hot and piece of fresh roti, naan or paratha .
This dish is prepared with the most humble Christmas staple – Sprouts then cashews, coconut milk, and aromatic spices.
Why you should make Vegan Brussels Sprouts Korma?
- Usually , sprouts get bad press, but after having this curry you may change your opinion about them
- Because you won’t find this extra-special korma at any restaurant.
- It is much easy to make than you think.
- This delicate korma curry is suitable for young and old.
- It is loaded with potato, green peas, tomatoes, totally plant-based .
- Make in a big batch, it stays fresh for a couple of days in the refrigerator, it develops it’s full-on flavour the next day.
- You can customize the recipe with the availability of ingredients .
Can I use leftover boiled or steamed Brussels Sprouts?
Yes, sprouts are the most divisive item on the Christmas menu and many of us ignore them at the table. Rather than putting them in the bin, you may use these in making this curry.
Can I add any other vegetables to this Korma?
This curry is so easy to make and the recipe is flexible, you can mix and match the veggies and use whatever have on hand. You may add carrots, cauliflower, sweetcorn or tofu.
For Korma Currys what type of onion is best, red or white?
We prefer using white or yellow onion for korma recipe, as generally korma recipes pale and creamy and you don’t want your korma curries too be dark in colour.
Can I make Korma Curry Paste ahead?
Definitely, you can prepare the korma curry paste in advance, store it in a jar in the fridge for a couple days or freeze for a week or two. Once you are ready to make curry, add veggies, seasoning and coconut milk.
Can I make Vegan Brussels Sprouts Korma on the stovetop?
Yes, you can use heavy bottom pan or kadai to make this dish. Follow the same method Instant pot.
Can I omit Onion and garlic in this recipe?
Yes, if you prefer without onion and garlic go ahead. In the hot oil add cumin seeds then tomatoes and follow the same method.
What to serve with Vegan Brussels Sprouts Korma Curry?
This korma curry goes well with round and soft Gujarati rotlis , naan or paratha. Also, you can serve over hot and steamy rice, quinoa or cauliflower rice with fresh salad and poppadum for a filling meal.
Ingredients for Vegan Brussels Sprouts Korma Curry
- Brussels Sprouts – I have used fresh. You just need to peel them and if they are too big, cut into halves. Use leftover brussels sprouts in making these amazing Christmas Pakora .
- Potatoes and Green Peas – They bulk up the recipe, adds texture and flavours.
- Onion, garlic, ginger and green chillies add so many flavours to the dish.
- Oil – Any oil would work fine but this recipe is milder in taste like to use flavourless oil if possible such as sunflower oil or pomace olive oil.
- Spices – Along with usual four Indian masala spices, I have used homemade Indian Curry Masala powder, which transforms the level of flavours. Also, I have used whole spices such as green cardamom, cloves, cinnamon and bay leaf. (optional)
- Nuts – I have used cashew as they are sweeter in taste and lends so much creaminess to the dish.
- Coconut milk – works perfectly in any dishes as a vegan replacement again adds so many flavours and makes the dish much milder in taste.
- Tomatoes – I have used fresh tomatoes but canned ones will do or you can use tomato paste but use in less quantity as the paste is concentrated.
- Pinch sugar, maple or agave syrup.
- Fresh coriander leaves for garnishing.
How to make Vegan Brussels Sprouts Korma Curry from scratch?
First, steam the vegetables in an Instant Pot. Soak cashews for 10 minutes in hot water. Heat oil in the pot, add onion, garlic, ginger and chillies, saute until light pink. Then add tomatoes and soaked cashews.
Coo the mixture for a couple of minutes more. Remove it and grind in the grinder with little water until smooth. In the pot add more oil, add cumin seeds then add the puree. Saute for a minute or so add all the masala and curry powder. Cook until you see the oil separates from the pan. Add steamed vegetables and mix well.
Add little water and salt. Let it cook for five minutes, then add coconut milk and sugar. Turn off the heat. If you wish to add a small pinch of garam masala. Serve in a serving bowl and garnish it with the coriander.
You may want to check out our other vegan curry recipes
Mauritian Gateaux Piment Curry Gujarati Style Potato Curry
Vegan Brussels Sprouts Korma
Ingredients
- 250 gram Brussels Sprouts cut into halves
- 1 potato peeled and cubed
- 150 gram green peas fresh or frozen*
- 3 tablespoon raw cashew nuts soaked in hot water for 10-15 minutes.
- 1 onion roughly chopped
- 4 garlic cloves
- 2 green chillies
- 1 tablespoon ginger crushed
- 1 tomato roughly chopped
- 1 teaspoon red chilli powder
- ½ teaspoon ground turmeric
- 2 teaspoon ground cumin and coriander
- ¼ teaspoon garam masala
- ½ teaspoon Indian Curry Masala Powder
- Pinch kasoori methi*
- Salt to taste
- 4 tablespoon oil
- 1 tablespoon whole spices green cardamom, clove, cinnamon, bay leaf
- 1 tablespoon sugar or maple syrup
- 200 millilitres coconut milk
- 2 tablespoon fresh coriander leaves
Instructions
- Steam the potato and sprouts in the Instant pot for 1 minute.
- Remove the veggies and clean the stainless steel pot.
- Add 1 TBSP oil in the pot, and select the saute button for 5 minutes.
- Add onion, garlic, ginger and chillies and saute for 3 minutes.
- Now add chopped tomatoes and cook for another 2 minutes.
- Add cashews and mix well.
- Remove the onion mixture into the grinder, add very little water and grind into the smooth paste as possible.
- Again clean the stainless steel pot and add remaining oil.
- Select saute button for 10 minutes.
- Add whole spices to it, once they splutter, add the paste.
- Quickly start stirring, be careful it might burn.
- Add ground masalas and keep stirring the mixture and add little water to prevent the masala from sticking to the base of the pan.
- Add kasoori methi if using.
- Now tip in the steamed vegetables and frozen green peas.
- Add salt and 1/8 cup of water and let the curry cook.
- Once the potatoes are cooked, add sugar and coconut milk and let the curry cook for a minute or so.
- Garnish the curry with freshly chopped coriander.
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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