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Spiced cherry sauce made in instant pot
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Spiced cherry sauce

Best condiment for seafood & meat made in Instant pot
Course Condiment, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 173kcal

Equipment

  • Electric pressure cooker

Ingredients

  • 4 cups Cherry Pitted and chopped
  • 4 Pearl red onion chopped
  • 3 Sweet pepper chopped
  • 1 Jalapeno chopped
  • 2 inch Ginger chopped
  • 1 tsp All spice powder
  • 1 heaped tsp Black pepper crushed
  • Salt to taste
  • Few Rosemary sprigs
  • 1-2 tsp Brown sugar (optional)
  • 1/4 cup Olive oil
  • 2 tbsp Balsamic vinaigrette
  • 1 tbsp Rice vinegar

Instructions

  • Wash and pit the cherry cut into two.
  • Switch on the INSTANT POT in SAUTE MODE (LOW) add olive oil when it heats up add ginger chopped saute until it crisps up a little then pearl onion continue sauteing then jalepeno give it a minute then goes in the sweet pepper.
  • 1/2 of the rosemary sprig and the powders, continue sauteing finally add the cherry give it a few minutes add the vinegars & rosemary sprigs and SWITCH OFF INSTANT POT.
  • Switch ON MANUAL MODE ---> 5 minutes then Natural pressure release 20 minutes
  • Open and remove rosemary stems (if woody) then add brown sugar, stir well and SWITCH ON with SAUTE mode allow the mixture to boil for 2 minutes switch OFF heat.
  • Transfer into canning jar if you need to keep for long. Else refrigerate when the mixture cools down. Cherry sauce can be used immediately
  • Enjoy the sauce in cold meat sandwiches or on barbequed / grilled meats.

Video

Notes

  • Remember to switch off the instant pot in between sautéing if needed make sure the ingredients don't brown (If u let the ingredients stick to the bottom it will BURN when cooking and alter the taste. 
  • Keep in mind I have not added water so there was no thickening agent needed.
  • The ingredients cooked in its own juices and vinegars and it will thicken as it sits.