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“This applesauce is made in the pressure cooker and jazzed up with brandy and spices. The spices will mellow out a bit as it cools. Keeps up to 10 days in the refrigerator.”
READY IN:
35mins
SERVES:
10
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel, core, and quarter the apples.
  2. In a pressure cooker, combine all the ingredients and cook at high pressure for 2 minutes.
  3. Let pressure release naturally (it'll take 10 to 20 minutes), then remove cinnamon sticks and coarsely chop the apples; alternatively, puree the apples if you prefer a smoother texture.
  4. Taste and adjust sweetness and flavorings.
  5. Set aside to cool, then cover and refrigerate.

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