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
Peel and core the apples, then cut them into quarters.
Place the apples, cranberries, cinnamon stick, cider, maple syrup, and salt in a pressure cooker.
Cover and bring to high pressure.
Lower the heat to stabilize the pressure.
Cook for 5 minutes.
Remove from the heat.
Release the pressure using a quick-release method.
Unlock and remove the cover.
The apples should be very soft.
Remove and discard the cinnamon stick.
Puree the apples with a handheld potato masher or a hand blender in the pressure cooker pot.
Taste and add additional maple syrup or sugar, if desired.
Allow to cool to room temperature.
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.