4 Minute Applesauce
Four ingredients. Four minutes.
Homemade applesauce really is that simple!
Why buy something from the grocery store when you can make your own so easily? This applesauce recipe is the definition of simple. Simple instructions, simple ingredients and minimal time make this fantastic recipe.
often I am using those imperfect apples that need to have a new purpose in life
The apples are the star, so make sure you use your favorite apples. I usually use Fuji, Gala or Pink Lady apples. Those are some of my favorites and often I am using those imperfect apples that need to have a new purpose in life rather than making their way to the trash. So much produce is wasted just because it isn’t looking as picture perfect as we would like. A few bumps and bruises are actually ok. I purposely took photos of the Pink Lady apples I used so you could see the small imperfections they had. Cut away spots that make you uncomfortable, but use the rest of that beautiful apple. This recipe isn’t going to break the bank.
As you can see just a small amount of sugar goes a very long way. You can even leave the sugar out completely. My dad loves applesauce! Whenever I make this recipe I send a few jars his way and keep some on hand for myself for baking. This recipe will yield about 24 ounces of applesauce and is easy to double and triple.
No pressure cooker? Not a problem! Follow the same steps in the recipe, but instead of pressure cooking for 4 minutes you will simmer the apples on the stove for about 30 minutes. Once the apples are soft you can transfer them to the blender.
4 Minute Applesauce
2 1/2lbs apples
2 tablespoons brown sugar
1 cinnamon stick
1/4 - 1/2 cup water
Wash and core apples. Roughly chop the apples; about 2 inch pieces. (I don't peel the apples)
Add apples and remaining ingredients to the pressure cooker.
Secure the lid and pressure cook on high for 4 minutes.
Carefully release the pressure. Discard the cinnamon stick and transfer the cooked apples along with any liquid to the blender.
Puree on high for about 1 minute. For chunky applesauce, pulse to desired consistency. If the applesauce is too thick, blend in some water to thin.
Transfer the applesauce to a mason jar, cool completely and refrigerate.
Fresh applesauce will last in the refrigerator for 7-10 days or freezer for 1 year.
Yield 24oz
