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1Combine all ingredients in the Instant Pot and seal. Cook on Manual High Pressure for 5 minutes, then quick release. Remove rosemary sprig and mash with a potato mashed until desired texture. Transfer to a glass airtight container and chill before serving.

2Slowcooker/Crockpot Instructions: Cook on low for 8 hours or high for 4 hours then remove rosemary and mash.


12 ounces fresh cranberries

2 pounds apples cored

1 cup apple cider

1 fresh sprig rosemary

2 tablespoons pure maple syrup or stevia to taste

Make in an Instant Pot or Crockpot.


Nutrition Facts

Serving Size1/2 cup

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