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Instant Pot Chunky Cranberry Sauce
~by Josie Smythe
Inspired by: www.winnerdinners.com/killer-cranberry-sauce/
Ingredients
  • Pressure Cook:
  • 10 oz cranberries
  • 1 Tbsp orange zest
  • 1/4 cup orange juice
  • 1 Tbsp fresh grated ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  •  
  • Add After Pressure Cooking:
  • 2 oz cranberries
  • 2/3 cup white sugar
  • 3/4 cup apple, peeled & chopped
Steps
  1. Rinse cranberries; remove any shriveled ones.
  2. Add all the Pressure Cook Ingredients to the pot & give a quick stir.
  3. Pressure Cook on High Pressure for 1 minute; 7 min Natural Pressure Release.
  4. Press Cancel, remove lid & stir cranberries.
  5. Press Saute and add all the After Pressure Cooking Ingredients.
  6. Stir until sugar is dissolved & sauce has thickened...a couple minutes.
  7. Chill in fridge before serving.
Notes
  • * Cranberries can be frozen or thawed (mine were frozen) 
  • * I used the zest & juice of 1 large orange. 
  • * If you don't get 1/4 cup juice from your orange add apple juice or water to make it 1/4 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.