Instant Pot® Cherry-Orange Cranberry Sauce - cooking recipe

Ingredients

1 (12 ounce) package fresh cranberries
1/2 cup dried cherries, coarsely chopped
1/3 cup water
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup orange marmalade (such as Smuckers(R) Natural)
1/4 cup brown sugar

Preparation

Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
Select Saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot(R) and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.