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Autumn Harvest Applesauce

With a bright pink blush from tart cranberries, this applesauce surely outshines anything from a jar. You sweeten this applesauce with fresh apple cider and real maple syrup. Use the crispest of apples for the best flavor and texture.

Preparation time: 10 minutes

Cooking time: 5 minutes under high pressure

Yield: 8 servings

3 pounds apples, such as Jonathan, Golden Delicious, or Jonagold

1 1/2 cups fresh or frozen cranberries

1 cinnamon stick

1 cup apple cider or apple juice

1/2 cup real maple syrup

Pinch of salt

  1. Peel and core the apples, then cut them into quarters.

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

  3. Stir well.

  4. Cover and bring to high pressure.

  5. Lower the heat to stabilize the pressure.

  6. Cook for 5 minutes.

  7. Remove from the heat.

  8. Release the pressure using a quick-release method.

  9. Unlock and remove the cover.

    The apples should be very soft.

  10. Remove and discard the cinnamon stick.

  11. Puree the apples with a handheld potato masher or a hand blender in the pressure cooker pot.

  12. Taste and add additional maple syrup or sugar, if desired.

  13. Allow to cool to room temperature.

  14. Refrigerate when cool.

Per serving: Calories 159 (From fat 5); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 23mg; Carbohydrate 41g (Dietary fiber 3g); Protein 0g.

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