1 12-oz package cranberries, fresh or frozen
zest of one large orange
3/4 cup water or orange juice
7/8 cup sugar
1 Tbsp honey
2 Tbsp brandy or rum (optional)
1/2 cup chopped walnuts or almonds (optional)
Wash and pick over the cranberries, discarding any that are mushy or blemished. Press Saute and put everything except the nuts and brandy into the Instant Pot. Stir until sugar and honey are dissolved and then press Cancel.
Close the lid and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 3 minutes. When it beeps that it's done, leave it for 5 minutes natural release. Flip the valve to Venting for a quick release of the remaining pressure and when the pin drops, open the pot. Stir in the chopped nuts and/or brandy, if using. The cranberry sauce will thicken a little as it cools.
That's it. Done. This will keep for 5 days in the fridge. It freezes well. Double or triple the recipe without changing the cook time and freeze it in batches for the holiday season.