In an instant pot, combine the cinnamon stick, 1 cup water and the cranberries. On the saute setting, bring to a boil and boil for several minutes. It will take longer if using frozen berries
Once the berries begin to pop and break down, switch instant pot to warm setting.
Stir in both sugars, the salt, onion, garlic salt, ginger and pickled jalapenos.
Place lid on instant pot, move knob to "sealing" setting. Set instant pot on manual, high for 35 minutes.
Allow instant pot to do a natural release
Once pressure is released, remove lid.
In a small bowl, combine the gelatine with the water. Allow to set for 5 minutes. Once it has "bloomed" microwave for 10 seconds. Stir well after and mix thoroughly.
Add a bit of the cranberry sauce into the gelatine, and whisk. Then pour directly into the cranberry mixture. Turn the Instant Pot to the saute setting again, and stir constantly with a whisk for 10 minutes.
The mixture will thicken up, just keep stirring!
Once the 10 minutes is up, pour into a heat proof bowl. Allow to set for several hours in the refrigerator to firm up.
Place in sealed containers and use within 2-3 weeks. For sealing in jars, or other canning methods, please see proper protocol and read up on safety precautions.