Cranberry Sauce

Cranberry-Kumquat Sauce Pressure Cooker

Cranberry-Kumquat Sauce Pressure Cooker

Ingredients

Makes 2¼ cups Cooker: 5- to 7-quart Cook Time: 4 minutes at HIGH pressure

• 1 (12-ounce) bag fresh cranberries, picked over
• 3 tablespoons sugar
• 2/3 cup cranberry juice cocktail or orange or cranberry juice
• 4 to 5 ounces (1 cup) kumquats, halved and seeded
• 1/3 cup crystallized ginger pieces, coarsely chopped
• 1/3 cup pecans pieces, toasted and coarsely chopped

Method

1. In a 5- to 7-quart pressure cooker, combine the cranberries, sugar, juice, kumquats, and crystallized ginger
2. Close and lock the lid
3. Set the burner heat to high
4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
5. Set a timer to cook for 4 minutes
6. Remove the pot from the heat
7. Open the cooker with the Natural Release method; let stand for 15 minutes
8. Be careful of the steam as you remove the lid
9. Stir
10. Transfer the sauce to serving bowl, cover, and refrigerate until chilled and set, at least 2 hours; it will keep for up to 2 weeks
11. Stir in the nuts just before serving
12. Serve chilled or at room temperature