Instant Pot Easy Vegan Cranberry Orange Chutney Food

INSTANT POT® EASY VEGAN CRANBERRY ORANGE CHUTNEY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®). Select Saute function and heat vegetable oil. Add cumin seeds and fennel seeds; cook until sizzling, about 2 minutes. Add onion and ginger; cook until softened, about 2 minutes. Stir in cranberries, orange juice, vinegar, salt, and cayenne pepper. Close and lock the lid. Cook on high pressure function according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function and stir in brown sugar and orange zest; cook until chutney has slightly thickened, about 7 minutes.

CRANBERRY ORANGE CHUTNEY

Steps:

• In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
• Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.

CRANBERRY CHUTNEY WITH ORANGE, APPLES, AND SPICES

Steps:

• Place all ingredients in a sauce pot and bring to a simmer for 30 minutes. It will thicken slightly and will thicken more as it cools. Make a day in advance or several days in advance to allow flavors to meld.