Sauces, Jams & Condiments
YIELD: about 1 qt
½ c orange juice
1-½ T orange zest
2 (12-oz) bags cranberries, fresh, washed, stems removed
1 t cinnamon, ground
½ t nutmeg, ground
1-¼ c sugar
Pinch sea salt
Add orange juice, orange zest, cranberries, cinnamon, and nutmeg to pressure cooker.
Close and lock lid. Set pressure cooker to “bake”, adjust time to 1 minute, and press “start/stop”.
When done, allow pressure cooker to naturally release for 8 minutes, then do a quick release to make sure all pressure is released before opening lid.
Carefully open lid. Stir cranberries to break up then set pressure cooker to “sear” and add sugar and salt. Stir. Sauce will thicken as sugar melts.
Check seasoning and add sugar, if needed. Serve warm or cold.
If sauce is too thick, add water to thin. Can be stored in refrigerator for up to 14 days, 2 months frozen.