Ingredients45 m servings 28
- 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(R)). 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, as it will expand when frozen.
Per Serving: 28 calories; 0.1 7.7 0.2 0 40 Full nutrition
ReviewsRead all reviews 3
1.7.19 I haven’t bought applesauce in a jar for many, many years. We simply prefer homemade, which I usually make in the microwave, but this method is just as easy. The star in this applesauc...
I loved how fast this recipe cooked and it didn't even need to be blended, the texture was great! I used apple cider instead of water and maple syrup instead of sugar and it had great flavor!