With a bright pink blush from tart cranberries, this applesauce surely outshines anything from a jar. It's sweetened with fresh apple cider and real maple syrup. Use the crispest of apples for the best flavor and texture. Your pressure cooker lets you make this fall favorite in minutes.

Preparation time: 10 minutes

Cooking time: 5 minutes under pressure

Pressure setting: High

Autumn Harvest Applesauce

3 pounds apples, such as Jonathan, Golden Delicious, or Jonagold, peeled, cored, and quartered

1 1/2 cups fresh or frozen cranberries

1 cinnamon stick

1 cup apple cider or apple juice

1/2 cup pure maple syrup

Pinch of salt

1. Place the apples, cranberries, cinnamon stick, cider, maple syrup, and salt in a pressure cooker. Stir well.

2. Cover and bring to high pressure. Lower the heat to stabilize the pressure and cook for 5 minutes.

3. Remove from the heat. Release the pressure by using a quick-release method.

4. Unlock and remove the cover. The apples should be very soft. Remove and discard the cinnamon stick.

5. Puree the apples with a handheld potato masher or process with a hand blender in the pressure cooker pot. Taste and add additional maple syrup or sugar, if desired. Refrigerate when cool.

Tip: Fresh cranberries are available from September through early winter. Because they freeze well for up to a year, buy a few extra bags and store them in your freezer to have a ready supply year-round.