Leaving the skins on will yield a rosier applesauce with an extra boost of nutrients, but note that it will have more texture than one made with peeled apples. For a sweeter take, swap in Golden Delicious or Gala apples for the Granny Smiths.
Ingredients
- 4 large Honeycrisp apples
- 4 large Granny Smith apples
- 1 cup apple cider, apple juice or water
- 2 tsp. ground cinnamon
- Pinch salt
- Honey, to taste (optional)
Steps
- Peel and core apples, then cut into 1" pieces. Add to multicooker along with remaining ingredients except honey and stir to combine.
- Cook on high for 10 minutes. Let pressure naturally release for 15 minutes before opening.
- Mash applesauce with a potato masher or puree with an immersion blender to desired consistency. Add honey to taste (if using) and store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
This recipe is
- Wheat-free
Tags
- Fresh Magazine September 2022