Sunday, February 9, 2020
Usually, I make a good-sized batch of applesauce and can it, so I have plenty on hand for just a little bit of work. However, if I don't have time to do those extra canning steps, I can make a smaller batch in the InstantPot Mini.
1 1/2 lbs apples (about four medium)
1 1/2 Tbsp unsweetened apple juice
1/4 C sugar
1/4 tsp cinnamon
1. Peel, core, and slice apples into eighths. Cut each segment in half crosswise.
2. Place apples in the inner pot of Instant Pot Mini. Add apple juice.
3. Lock the lid in place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 4 minutes. After cooking, release the pressure naturally for 15 minutes, then quick release any remaining pressure.
4. Unlock the lid. Add sugar and cinnamon. Smash with a potato masher to desired consistency. Carefully taste and adjust seasoning, adding more sugar if needed. Be aware that the apples will taste sweeter when hot.
Robyn's notes: if you're not sure which varieties are sauce apples (as opposed to eating or pie apples), feel free to ask the produce manager. Some options are Fuji, Golden Delicious, Braeburn, Cortland, Crispin, McIntosh, Liberty, and Rome. The best sauce is made with a combination of two varieties. It's good to keep a few juice boxes on hand in the pantry for this use, since the recipe calls for such a small amount of juice. Don't think you can skip the juice, the IP won't come up to pressure without the juice inside.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently.
Whipped up by Robyn at 3:18:00 PM
Labels: ****, allergy-free, desserts, gluten-free, high altitude, instant pot, meatless, preserving, sides, snacks, vegetarian
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