This warm and autumnal Instant Pot gluten-free vegan apple cranberry compote is perfect for topping dairy-free yogurt and ice cream, oatmeal, chia puddings, and smoothie bowls. The amount of sugar in this recipe might vary depending on the apples and how sweet they are. The large chunks of apple are reminiscent of apple pie without the crust – and this would even be a great filling for holiday desserts.
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4 honeycrisp apples, peeled and chopped
1 tbsp lemon juice
¾-1 cup sugar
½ cup canned cranberry sauce
1 cup water
1 tsp cinnamon powder
1 tsp allspice
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*Receipts will come from ISIPP.
Put the chopped apples, sugar, and lemon juice in the Instant Pot, toss apples to coat with sugar. Add in canned cranberry sauce, cinnamon, and allspice to the Instant Pot.
Close and lock lid, put on Manual High for 3 minutes. After the Instant Pot has beeped, allow to release pressure naturally.
Serve warm or cold! This recipe is delicious made in larger batches. While fresh cranberries can be used, a longer cook time might be necessary, which may result in mushy apples. In that case, using a hearty apple like Granny Smith might be better, but more sugar will be needed to make it sweet. While the lemon juice adds a little to the overall tartness, it also balances out the flavors between the two fruits and the seasonal spices, so omit to your own tastes.
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