Instant Pot Instructions:

1. To your Instant Pot, add the cranberries, red onions, garlic, water, apple cider vinegar, molasses, salt, mustard powder, ground cloves, black pepper, allspice and cayenne pepper.
2. Place the lid on the Instant Pot, lock and set the steamer valve to sealing. Select high pressure / manual for 3 minutes with a 10 minute natural release.
3. After the 10 minute natural release, quick release any remaining pressure.
4. Carefully remove the lid once the pressure pin drops and set the lid aside.
5. Using an immersion blender, blend the sauce right in the Instant Pot until smooth. (Alternatively you can carefully transfer the sauce to a standard blender and blend until smooth.)
6. *Optional but highly recommended, even with a high speed blender some of the tiny cranberries seeds seem to remain. For a completely smooth sauce after blending, strain the sauce through a sieve lined with cheesecloth.
7. After straining, add in the honey and liquid smoke. You can start by mixing in half of each ingredient at a time and tasting. I prefer the full amount of each however some may like it less (or even more) sweet and smokey.
8. Once you’ve seasoned to taste, you are ready to portion your sauce into jars. Lid, label and date each jar and place them in the fridge overnight before transferring any jars to the freezer for long term storage. This bbq sauce will last up to 2 weeks in the fridge and up to 3 months in the freezer.
9. Enjoy on all your favorite foods!

Stove Top Instructions:

1. To your large sauce pot, add the cranberries, red onions, garlic, water, apple cider vinegar, molasses, salt, mustard powder, ground cloves, black pepper, allspice and cayenne pepper.
2. Place the lid on the pot and cook over medium heat at a simmer for 20-30 minutes until the cranberries and onions are tender.
3. Using an immersion blender, blend the sauce right in the sauce pot until smooth. (Alternatively you can carefully transfer the sauce to a standard blender and blend until smooth.)
4. *Optional but highly recommended, even with a high speed blender some of the tiny cranberries seeds seem to remain. For a completely smooth sauce after blending, strain the sauce through a sieve lined with cheesecloth.
5. After straining, add in the honey and liquid smoke. You can start by mixing in half of each ingredient at a time and tasting. I prefer the full amount of each however some may like it less (or even more) sweet and smokey.
6. Once you’ve seasoned to taste, you are ready to portion your sauce into jars. Lid, label and date each jar and place them in the fridge overnight before transferring any jars to the freezer for long term storage. This bbq sauce will last up to 2 weeks in the fridge and up to 3 months in the freezer.
7. Enjoy on all your favorite foods!