In medium pot over high heat, add cranberries, honey or maple syrup, orange juice and ginger; stir until combined and allow mixture to come to a boil. Reduce heat to medium and simmer for about 10 minutes, stirring occasionally. The cranberries will start to burst a bit and mixture will thicken.

Mash cranberries with fork or back of spoon until desired consistency. Stir in orange zest and remove frome heat.

Taste test here to make sure it's to your liking. Remember, this cranberry sauce is naturally sweetened and meant to be tart. If you need a little more sweetness, stir in a 1-2 tablespoons of granulated sugar as needed.

Mixture will thicken upon standing.

Add cranberries, honey or maple syrup, orange juice, water and ginger to pot; stir until combined then close and lock lid, setting valve to sealing position.

Hit Manual on Instant Pot and cook for 5 minutes. Naturally release for 10 minutes then remove lid and stir cranberry sauce. Mash cranberries with potato masher (or large wooden spoon). Stir in orange zest.

Transfer cranberry sauce to bowl and allow to cool; mixture will thicken once cooled.