Servings: 1.5 Cups (Approximately 24 Tablespoons). Serving Size is about 2 Tbsp. (12 Servings)

½ C water ½ C water
½ C balsamic vinegar ½ C balsamic vinegar
¼ C Worcestershire sauce, (use name brand) ¼ C Worcestershire sauce, (use name brand)
¼ C ketchup, (use name brand) ¼ C ketchup, (use name brand)
¼ C Dijon-style mustard, (use name brand) ¼ C Dijon-style mustard, (use name brand)
¼ C raisins ¼ C raisins
½ tsp celery seed ½ tsp celery seed
½ tsp kosher salt ½ tsp kosher salt
¼ tsp black pepper, fresh ground from peppercorns ¼ tsp black pepper, fresh ground from peppercorns
1 pinch cayenne pepper 1 pinch cayenne pepper
2 cloves garlic, smashed 2 cloves garlic, smashed
⅛ large yellow onion cut into chunks ⅛ large yellow onion cut into chunks
1 medium navel orange 1 medium navel orange

In the IP insert, combine all ingredients except for the orange.
Squeeze the juice from the orange into the insert and then add in the pre-juiced orange segments.
Using the sauté function, bring to a boil and cook for 5 minutes.
Turn off sauté and close/seal lid.
Using low pressure, cook for 1 minute.
Use NPR for 15 minutes, then QR.
Remove orange segments and discard.
Strain mixture through a fine mesh strainer. Use a spoon or spatula to push all the liquid out of the chunky bits.
Return sauce to the IP insert and use sauté bring back to a simmer.
Reduce, stirring occasionally, for an additional 15 to 17 minutes or until your preferred level of thickness is reached.

⚠ Be Advised: This steak sauce tastes different when warm so let cool completely before adjusting spices.  ⚠ Be Advised: This steak sauce tastes different when warm so let cool completely before adjusting spices.