Apples cook quickly in the pressure cooker, so when you get the cooker up to pressure, you will immediately let the pressure drop naturally. The result: perfectly cooked apples that can be pureed with an immersion blender or a food processor. With a nice kick from the cinnamon sticks and apple juice, this applesauce is terrific to serve alongside roasted pork. It’s important to use an apple that is specifically for cooking; Cortland, Rome, Jonathan,Granny Smith, McIntosh, and Golden Delicious are usually available in local supermarkets. There may be other varieties in your region; so choose your favorite cooking apple or use several different varieties.
MAKES: ABOUT 6 Cups
INGREDIENTS:
- 8 Large Cooking Apples, Peeled, Cored, And Quartered (4 Pounds)
- 1/2 Cup Apple Juice
- 1 1/4 Cups Sugar, Plus More If Needed
- 2 Cinnamon Sticks
- 2 Teaspoons Fresh Lemon Juice
- 1/4 Teaspoon Freshly Ground Nutmeg
- Pinch Of Ground Cinnamon (Optional)
INSTRUCTIONS:
- Combine all the ingredients except the nutmeg and ground cinnamon in the pressure cooker and stir to blend.
- Lock the lid in place and bring the cooker to high pressure.
- When high pressure is reached, remove the pot from the heat and allow the pressure to drop naturally.
- Remove the lid, tilting the pot away from you to avoid the escaping steam.
- Remove the cinnamon sticks and use an immersion blender to puree the apples or puree them in a food processor.
- Stir in the nutmeg, taste the apples, and add more sugar or some ground cinnamon if needed.
- Cool the sauce and store in airtight containers in the refrigerator for up to 1 week or freeze for up to 2 months
