Instant Pot Cranberry Sauce

Ingredients

• 12 – 16 oz Fresh Cranberry
• 1 Cinnamon Stick
• ½ Cup of OJ
• 1 TSP Orange Zest
• ¾ Cup of Sugar
• ¼ Cup of Water
• 1 TB Maple Syrup

Directions

1. Rinse the cranberries and pick them over, discarding any mushy or damaged berries. Add the cranberries to the Instant Pot.
2. Zest the oranges and then juice them or use pre made OJ. You should have about 1/2 cup of juice.
3. Add the finely grated orange zest, orange juice, water, maple syrup, and the cinnamon stick to the pot with the cranberries. DO NOT STIR.
4. Sprinkle Sugar over berries. DO NOT STIR.
5. Lock the Instant Pot lid in place and set the vent to sealing. Choose the manual setting, high pressure, for 3 minutes. Let the pressure release naturally for 5 minutes, and then move the vent to release the remaining pressure. 
6. After sauce cools, Transfer the cranberry sauce to a storage container and cool completely. Refrigerate until serving time. Serve it chilled or at room temperature.