October 2019

Apple Pie Applesauce


3 1/2 pounds assorted sweet and tart apples (such as Gala, Granny Smith, and Fuji)
2 teaspoons lemon juice freshly squeezed
2 teaspoons ghee
1/4 teaspoon ground cinnamon plus more for serving
1/8 teaspoon ground allspice
1/8 teaspoon fine sea salt


Peel, core, and slice the apples. Place the apples, 3/4 cup water, and the lemon juice, ghee, cinnamon, allspice, and salt in an electric pressure cooker or a large saucepan.

If using an electric pressure cooker, secure the lid and turn the valve to pressure. Select the manual button and set it to high pressure for 5 minutes. Once the timer has sounded, let the machine release the pressure on its own; it will take about 15 minutes. (Alternatively, carefully release the pressure manually.) Remove the lid.

To make on the stovetop, cover the saucepan and cook over medium heat for 30 minutes, until the apples are fork-tender. 

Using an immersion blender or conventional blender, pulse the applesauce to your desired consistency. Serve warm with cinnamon sprinkled on top, or refrigerate and enjoy chilled.

Store the applesauce in an airtight container in the refrigerator for 10 days or in an airtight container in the freezer for 6 months. Allow it to thaw overnight in the refrigerator before serving. If desired, reheat in a saucepan over medium-low heat for 8 to 10 minutes, until heated through.

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