Instant Pot Chunky Cranberry Sauce

subheading: Pressure Cook:

10 oz cranberries

1 Tbsp orange zest

¼ cup orange juice

1 Tbsp fresh grated ginger

½ tsp cinnamon

½ tsp ground cloves

½ cup chopped pecans

½ cup raisins

subheading: Add After Pressure Cooking:

2 oz cranberries

⅔ cup white sugar

¾ cup apple, peeled & chopped

Rinse cranberries; remove any shriveled ones.

Add all the Pressure Cook Ingredients to the pot & give a quick stir.

Pressure Cook on High Pressure for 1 minute; 7 min Natural Pressure Release.

Press Cancel, remove lid & stir cranberries.

Press Saute and add all the After Pressure Cooking Ingredients.

Stir until sugar is dissolved & sauce has thickened...a couple minutes.

Chill in fridge before serving.

* Cranberries can be frozen or thawed (mine were frozen)

* I used the zest & juice of 1 large orange.

* If you don't get ¼ cup juice from your orange add apple juice or water to make it ¼ cup.

* I keep my ginger in the freezer & grate it while frozen.

* You can use dark or golden raisins (I used dark).

* You can adjust the amount of sugar to suit your own taste.

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