Raspberry Chicken

½ cup sweet red wine
½ cup vinegar
½ to 1 cup raspberry jam (can be low sugar or sugarless)
2 tablespoons soy sauce
2-3 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1 frying chicken, skinned, cut into pieces
strips of orange zest for garnish
This is an absolutely delicious chicken recipe, but depending on the type
of jam used, it can take on a very dark color. Enhance the appearance by
garnishing with fine shreds of orange peel.
Mix all ingredients together except chicken and orange zest; stir until well
combined. Taste and adjust sweetness to your personal preference. Pour
mixture over chicken and let it marinate at least 4 hours (preferably overnight)
in the refrigerator. Place chicken with marinade in the pressure cooker and
bring to a boil. Seal, bring up to 15 pounds pressure, reduce heat to
stabilize pressure and cook for 12 minutes. Remove from heat, depressurize,
remove lid and remove chicken, leaving marinade in pot. If a thicker sauce
is desired, boil sauce in uncovered pot until it thickens. Pour thickened
sauce over chicken and sprinkle with thinly sliced orange peel (otherwise
known as orange zest).

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