Five minutes of high pressure is all you need to get a smooth fragrant applesauce the Instant Potreg does all the work
Prep Time
15 mins
Dificult
Medium
Servings
45 mins
Ingredients
Instructions
Use a vegetable peeler to remove 2 thick strips of lemon peel
being careful to avoid the bitter pith. Tie up lemon peel
cinnamon stick
ginger
star anise
and cloves in cheesecloth for easy retrieval after cooking.
Place apples in a multi-functional pressure cooker (such as Instant Pot®). Add cheesecloth bundle
water
and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions
15 to 20 minutes. Avoid releasing pressure manually as hot applesauce may splutter up through the vent. Remove the cheesecloth bundle with a slotted spoon and discard.
Mix brown sugar into the applesauce until dissolved. Taste and adjust the level of sweetness if needed.
Cook's Notes:
I planned to use this applesauce in cakes so I didn't want it to be too sweet. Adjust the levels of sweetness and acidity (with lemon juice) to your taste.
Applesauce freezes well. Just be sure to allow enough headroom as you fill the jar or container
