Ingredients
6
cups fresh or frozen (thawed) cranberries (from three 10-oz packages)
1 1/2
cups water
1
teaspoon ground ginger
1 3/4
cups sugar
1 1/2
teaspoons grated orange peel
Preparation
In 6-quart Instant Pot® insert, mix cranberries, water and ground ginger. Secure lid; set pressure value to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Select SAUTE; adjust to LESS. Stir in sugar and orange peel; cook 5 to 8 minutes, stirring occasionally, until cranberries pop and sauce is bubbly and thickens slightly. Press CANCEL. Remove insert; cool 30 minutes. Transfer mixture to medium bowl; cover. Refrigerate about 3 hours or until chilled.
