Instant Pot Apple Sauce, I wondered if there would be a difference between the Crock Pot and stove top recipes I’d made in the past. It was, and in a good way. Hands down, the best preparation for Apple Sauce that I’ve tried, my Quest for the Best Apple Sauce is over.
We’ve been shopping the local farmers market a lot recently, and one of the things that they grown are apples. On my last visit, I saw this HUGE bushel of #2 apples for $15.00, SUCH a good price! When I looked at them they were fine, a little wonky in shape maybe or some little spots on the skin, but they seemed perfectly fine for baking with.
I didn’t get them on that visit, but I did come home and do some research. According to the Canadian Food Inspection Agency, these apples were GOOD, and boy I’m pretty excited! Now, a bushel is a LOT of apples, about 50 lbs, so I had to be sure that I had a plan going in before I went for it.
I started with the basics, Apple Crisp, Apple Muffins, Apple Cake, Apples with Roasted Pork… oh, hello, APPLESAUCE! Yep, seems like I have enough recipes to make this 50 lb bushel of apples disappear, but I was still hesitant.
I wanted to test using my Instant Pot to make Apple Sauce first. I have made it from scratch at home and never really liked the texture, or that fact that it ended up so brown… for some reason my kids don’t like brown applesauce…
A couple of things I knew going in, I wanted to have 2 kinds of apples, so some sweet (the bushel) and a few tart, I knew that I wanted cinnamon in some, but that I didn’t want it to be brown… Cinnamon STICKS, instead of powder seemed like a good plan. No brown sugar, just regular sugar, and not too much of it honestly.
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Okay, enough chattering about how good this Instant Pot Apple Sauce is; let’s show you truly how easy it is to make this simply amazing Apple Sauce. I love recipes that are simple, but produce such an impressive result. Having the right tools certainly makes a difference in getting the results you want….
That’s it, nothing else, pure simple, apples, water, sugar and cinnamon.. okay, let me tell you it is hands down the BEST APPLESAUCE! The texture is amazing, the cinnamon flavour was so nicely infused in the sauce, without the colour being off, and I could control the the sweetness, perfect all around. Now a bushel is still BIG and still going to yield about 15 quarts of apple sauce, which is a bit too much even for my house full of hungry teenage boys.
Since I didn’t want to fool around with Canning this time around, I’m going to make about 8 quarts and bake with the rest. I’ll share those recipes as I bake and photograph them, but the Apple Sauce, I was so happy with I took pictures during testing so I can share it with you NOW!!
- 2 large Granny Smith apples peeled, cored and roughly chopped
- 6 large Sweet Apples (Mcintosh, Empire, Honey Crisp etc), peeled, cored and roughly chopped
- 1/2 cup water
- 1 Tablespoon fresh lemon juice
- 1 stick cinnamon
- 1/8 cup sugar
- Peel, core and roughly chop apples, place in Instant Pot.
- Add water, lemon juice, cinnamon stick.
- Set Instant Pot to Pressure Cook on High (manual on some models), and set to cook for 8 minutes.
- Do 4 minute natural release, then finish with a quick release.
- Open Instant Pot and stir. Remove Cinnamon stick. Add sugar to taste if desired.