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Few things beat the taste and aroma of cooked apples and
cinnamon. This applesauce is no exception. The choice of apples
is yours. You can use tart baking apples, sweeter apples like
Golden Delicious, or a mixture of both. Making applesauce is
quick and easy when you do so in a pressure cooker. Here's how
you can do just that.
Yield: about 4 1/2 cups
INGREDIENTS:
- 3 pounds apples, peeled, cored, and quartered
- 1 3" stick cinnamon, broken in half
- or
- 3/4 teaspoon ground cinnamon
- or
- 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground
nutmeg, & 1/8 teaspoon ground cardamom
- 1 cup liquid (see note)
- Optional: Grated lemon zest or crushed dried lemon zest
- Optional: Fresh lemon juice
- Optional: Honey
Instructions:
Liquid note: You can use water, but the applesauce
will be more flavorful if you use apple cider, apple juice, or
1/3 cup Apple Jack or Calvados and 2/3 cup water.
Place the apples, choice of spices, and the liquid in the
pressure cooker.
Lock the lid in place and over high heat bring to high
pressure. As soon as high pressure is reached, immediately turn
off the heat and allow the pressure to drop naturally.
Important note: Do not use the quick release method to
remove the pressure because it can cause the applesauce to work
its way through the vent.
You can serve the applesauce chunky, or puree it in a food
processor. Prior to serving, if desired, stir in the lemon zest,
lemon juice, and honey to taste.
Serving Suggestion: Top warm, chunky applesauce with
some raisins and chopped, toasted walnuts; this makes an
especially delicious dessert if spooned into a baked pie shell
or individual baked tart shells.
Variation Tip: Use a mixture of apples and pears.
Note: This recipe was tested using a 3.5 Liter/3.7
Quart
Kuhn Rikon pressure cooker in stick-resistant stainless
steel, known for it's
five-fold safety system.
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