1 bag cranberries (OG generally require less sugar)
1 can frozen apple juice concentrate
10-16 whole cloves OR a few dashes powdered clove
Pinch of salt
Cane Sugar/Cream of tartar to taste
For jelly, add a little beef gelatin in there too.
Using a stainless steel pressure cooker, add all ingredients to the cooker, mix and seal the lid.
Bring to 15 lbs of pressure and turn off. Wait until the pressure is naturally released and remove lid (this is about 10-15 minutes in total.) Stir to break any whole berries, correct for seasoning (I like tart, some like syrup sweet) and serve at room temperature. Can be made ahead, keeps for weeks.
P.S. Don't forget to fish out those whole cloves, if using.