The EASIEST Way to Make Applesauce!
You probably know not all applesauce is created equal. Anytime you go to buy some from the grocery store, it’s a serious struggle, right? Every single brand and type has so much sugar, and most are disappointing when it comes to taste (which is everything!).
At the risk of sounding like an applesauce snob, I have to say out loud what you already know: homemade applesauce tastes so much better and is so much better for you.
So, let’s talk homemade applesauce. But I mean homemade in the Instant Pot! This machine just continues to amaze me! Making applesauce in it is incredibly easy and will turn out perfect, with very little time or effort on your part.
The first step, obviously, is to choose your apples. Home canners tend to agree that a softer apple is easier to work with, as it cooks down sooner. But they also concede that for taste, a blend of sweet and tart apples will yield the best flavor (without having to add extra sweetener—a huge plus). A combination of Granny Smith and Honey Crisp is definitely a favorite.
Next comes the peeling, coring, and slicing. Avid canners and cooks recommend the Johnny Apple Peeler because it does all three steps at once. It’s quick and easy to use.
Once prepped, you add your apples to the Instant Pot. Rely on your favorite recipe, or try the one I use (see below). Toss the apples in water, spices, and lemon juice, then simply cook them on manual high pressure for 8 minutes.
After a controlled quick release, open up the lid and the apples have literally turned to applesauce! All that’s needed is a little stir.
You can come up with the same result by cooking them in your slow cooker for 4 hours on LOW. Whether made in your Instant Pot or slow cooker, the sauce will keep in the refrigerator for 7 to 10 days. Here’s the specific recipe that I like to use:
4 large Granny Smith apples peeled, cored and roughly chopped (or Golden Delicious apples)
4 large Honeycrisp apples peeled, cored and roughly chopped
1 cup water
1 tablespoon fresh lemon juice (from 1/2 lemon)
1/2 teaspoon ground cinnamon
1 pinch freshly ground nutmeg
Directions:
Add Recipe to Cook'n
I’ll close with some thoughts on a common question: Can you make applesauce without peeling the apples? While it always comes down to personal preference, you absolutely can make applesauce with unpeeled apples. The peelings become soft during peeling and in the finished product, you hardly know they’re there.
The peeling adds extra fiber, nutrients, and even a little flavor. Of course, if you have a high-powered blender, you can always blend the applesauce after it’s cooked, if those smidglets of peel bug you. You’ll notice in the photo below, you can’t even see any peelings.
But for me and my house, if given the choice between peeling and not peeling, I always go with the healthier, easier route and leave the peels on. So between using the Instant Pot and leaving the peelings on, can making applesauce get any easier?
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At the risk of sounding like an applesauce snob, I have to say out loud what you already know: homemade applesauce tastes so much better and is so much better for you.
So, let’s talk homemade applesauce. But I mean homemade in the Instant Pot! This machine just continues to amaze me! Making applesauce in it is incredibly easy and will turn out perfect, with very little time or effort on your part.
The first step, obviously, is to choose your apples. Home canners tend to agree that a softer apple is easier to work with, as it cooks down sooner. But they also concede that for taste, a blend of sweet and tart apples will yield the best flavor (without having to add extra sweetener—a huge plus). A combination of Granny Smith and Honey Crisp is definitely a favorite.
Next comes the peeling, coring, and slicing. Avid canners and cooks recommend the Johnny Apple Peeler because it does all three steps at once. It’s quick and easy to use.
Once prepped, you add your apples to the Instant Pot. Rely on your favorite recipe, or try the one I use (see below). Toss the apples in water, spices, and lemon juice, then simply cook them on manual high pressure for 8 minutes.
After a controlled quick release, open up the lid and the apples have literally turned to applesauce! All that’s needed is a little stir.
You can come up with the same result by cooking them in your slow cooker for 4 hours on LOW. Whether made in your Instant Pot or slow cooker, the sauce will keep in the refrigerator for 7 to 10 days. Here’s the specific recipe that I like to use:
Instant Pot Applesauce
Yield: 5 to 6 cups
Ingredients:
4 large Granny Smith apples peeled, cored and roughly chopped (or Golden Delicious apples)
4 large Honeycrisp apples peeled, cored and roughly chopped
1 cup water
1 tablespoon fresh lemon juice (from 1/2 lemon)
1/2 teaspoon ground cinnamon
1 pinch freshly ground nutmeg
Directions:
Peel and core apples. Add water, lemon juice, cinnamon, and nutmeg to Instant Pot and stir to combine. Add apples and toss to mix.
Secure lid and cook on manual (high pressure) for 8 minutes. Do a controlled quick release or allow the pressure to naturally release.
Mash the apple mixture a few times with a potato masher, if desired. (If you like a smoother texture you could pulse it in the blender.)
Transfer contents to a bowl and allow to cool completely. Stir in more cinnamon, if desired, to taste.
Store in the fridge for up to 7-10 days.
Secure lid and cook on manual (high pressure) for 8 minutes. Do a controlled quick release or allow the pressure to naturally release.
Mash the apple mixture a few times with a potato masher, if desired. (If you like a smoother texture you could pulse it in the blender.)
Transfer contents to a bowl and allow to cool completely. Stir in more cinnamon, if desired, to taste.
Store in the fridge for up to 7-10 days.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
I’ll close with some thoughts on a common question: Can you make applesauce without peeling the apples? While it always comes down to personal preference, you absolutely can make applesauce with unpeeled apples. The peelings become soft during peeling and in the finished product, you hardly know they’re there.
The peeling adds extra fiber, nutrients, and even a little flavor. Of course, if you have a high-powered blender, you can always blend the applesauce after it’s cooked, if those smidglets of peel bug you. You’ll notice in the photo below, you can’t even see any peelings.
But for me and my house, if given the choice between peeling and not peeling, I always go with the healthier, easier route and leave the peels on. So between using the Instant Pot and leaving the peelings on, can making applesauce get any easier?
Sources:
- www.seriouseats.com
- www.thestayathomechef.com
- www.tastesbetterfromscratch.com
- www.amysfinerthings.com
- www.cookthestory.com
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
