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Natural Applesauce Pressure Cooker
Natural Applesauce Pressure Cooker
Ingredients
Makes 8 cups – Cooker: 6- to 8-quart – Time: 4 minutes at HIGH pressure
- 2½ to 3 pounds Granny Smith apples (6 to 7 large apples), peeled, cored, and cut into wedges or chunks
- 2½ to 3 pounds red apples like McIntosh or Fuji (6 to 7 large apples), peeled, cored, and cut into wedges or chunks
- 2 teaspoons ground cinnamon or apple pie spice
- ¾ cup water
- 2 tablespoons fresh lemon juice or organic cider vinegar
- ¼ cup (½ stick) unsalted butter, cut into pieces
Method
- In a 6- to 8-quart pressure cooker, combine the apples, cinnamon, and water
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 4 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- Mash the apples with a potato masher or pulse with an immersion blender until you achieve the desired consistency
- You can leave some chunks for a rustic texture
- Stir in the lemon juice and butter until the butter melts
- 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
Full List of Applesauce Recipes
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