Pressure Cooked Applesauce

* Exported from MasterCook *

Pressure Cooked Applesauce

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds apples -- peel, core, quarter
1 3" stick cinnamon -- halved
2 pods cardamon -- crushed
or
1/8 teaspoon ground cardamom -- optional
1 cup apple cider -- * see note
1 lemon -- grated zest of
lemon juice -- to taste
honey -- optional

yields approximately 4 1/2 cups

*in place of the apple cider use 1/3 cup Apple Jack or Calvados diluted with 2/
3 cup water.

Place the apples, cinnamon, cardamom (if desired), and the liquid in the cooker
. Lock the lid in place and over high heat bring to high pressure. As soon as
high pressure is reached, immediately turn off the heat and allow the pressure
to drop naturally.

Important!!!
Don't attempt to use a quick release method as the applesauce may sputter throu
gh the vent.

Leave the applesauce chunky, or puree it in a food processor. Stir in the lemo
n zest, lemon juice, and honey (if desired) to taste.

Variation 1: Stir in raisins or walnuts after the applesauce has cooked.
Variation 2: Try a mixture of apples
Variation 3: Try a mixture of apples and pears

Author's note: To avoid peeling and coring the apples, simply pass the cooked
sauce through a food mill.

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