Cranberry fans will ask for this sauce again and again. It’s loaded with their favorite fruit—in fresh, dried and juice form. Orange and allspice make it awesome.

Ingredients

• 1 package (12 ounces) fresh or frozen cranberries
• 1 cup thawed cranberry juice concentrate
• 1/2 cup dried cranberries
• 1/3 cup sugar
• 3 tablespoons orange juice
• 3 tablespoons orange marmalade
• 2 teaspoons grated orange peel
• 1/4 teaspoon ground allspice

Preparation

1. In a small saucepan, combine the cranberries, cranberry juice concentrate, dried cranberries and sugar.
2. Cook over medium heat until the berries pop, about 15 minutes.
3. Remove from the heat; stir in the orange juice, marmalade, orange peel and allspice.
4. Transfer to a small bowl; refrigerate until chilled.

Instant Procedure

1. Combine all the ingredients in the Instant Pot’s inner pot.
2. Close and lock the lid of the Instant Pot, making sure the valve is in the sealing position.
3. Choose the Steam function and set for 3 minutes.
4. When the time is up, open the Instant Pot using quick pressure release.
5. Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.

Yield: 3 cups.