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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
- In a 5- to 7-quart pressure cooker, combine the cranberries, sugar, juice, kumquats, and crystallized ginger
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 4 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- Stir
- 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
- Stir in the nuts just before serving
- Serve chilled or at room temperature
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