- 1lb cranberries, fresh or frozen
- 1 cup water
- 2 cinnamon sticks
- 2 star anise pods
- 1/4 tsp cardamom powder
- juice and zest of one large orange
- 1 cup honey
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Add the cranberries, water, cinnamon sticks, star anise and cardamom to the inner pot.
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Lock the lid and set the steam release valve to the sealing position.
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Select Pressure Cook (high) and set the cook time to 4 minutes.
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While the Instant Pot is cooking, zest and juice the orange.
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When the cook time is complete allow the Instant Pot to release pressure naturally for 5 minutes before quick releasing the rest of the pressure.
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Press Cancel and add in the orange juice, zest and honey.
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Select Saute (high or more) and bring the pot up to a simmer.
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Allow to simmer, stirring often for about 10 minutes or until the sauce has thickened to your liking (remember, it will thicken a bit more as it cools)
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Reduce the saute heat to medium or low (or normal or less) if necessary to avoid splattering as the sauce thickens.
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Remove the inner pot from the base to stop the cooking, serve warm or allow to cool to room temperature before transferring the the fridge for storage. Enjoy!