Pink Cranberry Applesauce Pressure Cooker Recipe

Pink Cranberry Applesauce Pressure Cooker Recipe

Ingredients

Makes 6 cups – Cooker: 6- to 8-quart – Time: 3 minutes at HIGH pressure

• 4 pounds apples (8 to 10 large apples), peeled or unpeeled, cored, and cut into wedges or chunks
• 1¾ cups dried cranberries
• 2 teaspoons ground cinnamon
• 2/3 cup water
• juice of 1 lemon

Method

1. In a 6- to 8-quart pressure cooker, combine the ingredients
2. Close and lock the lid
3. Set the burner heat to high
4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
5. Set a timer to cook for 3 minutes
6. Remove the pot from the heat
7. Open the cooker with the Natural Release method; let stand for 15 minutes
8. Be careful of the steam as you remove the lid
9. With an immersion blender, pulse until you have the consistency you prefer; it is okay if there are bits of the cranberries
10. Use immediately or let cool completely and store in an airtight container in the refrigerator up to 5 days or in the freezer up to 1 month
11. Peachy Pink Applesauce: Add 4 ripe peaches, peeled, stoned, and chopped, in Step 1 with the apples
12. Reduce the cranberries to 1 cup

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