Recipe Category: Apple
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Ingredients
Makes 5 cups – Cooker: 5- to 7-quart – Time: 4 minutes at HIGH pressure
- 3 pounds apples (6 to 7 large apples), peeled, cored, and cut into wedges or chunks
- 1 cup fresh or IQF (no need to thaw) blueberries or halved strawberries
- 1 (4-ounce) can crushed pineapple in juice or 1 cup finely chopped peeled fresh pineapple
- ¾ cup water
- ¼ cup granulated sugar or light brown sugar, or to taste
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon (optional)
Method
- In a 5- to 7-quart pressure cooker, combine the apples, berries, pineapple, and water
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 4 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- Stir in the sugar, adding it to taste, particularly if you’re using fresh pineapple
- Stir in the butter until melted
- Add the cinnamon if using
- With an immersion blender, puree the sauce in the pot to the consistency you prefer
- Use immediately or let cool completely and store in an airtight container in the refrigerator up to 5 days or in the freezer up to 1 month
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