Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Apples -- peel, core, quarter
1 Cinnamon stick (3") -- halved
2 Cardamon pods -- crushed -OR-
1/8 ts Ground cardamom (optional)
1 c Apple cider -- * see note
1 Lemon -- grated zest of
Lemon juice -- to taste
Honey (optional)
* 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 through the vent.
Leave the applesauce chunky, or puree it in a food processor. Stir in
the lemon zest, lemon juice, and honey (if desired) to taste.
Variations:
* Stir in raisins or walnuts after the applesauce has cooked.
* Try a mixture of apples.
* Try a mixture of apples and pears.
Note:
To avoid peeling and coring the apples, simply pass the cooked sauce
through a food mill.
