3poundsmixed sweet and tart varieties Used: Honeycrisp and Granny Smith
1cupwater1/2 to 1 cup of water
Wash apples. Remove core and cut the remaining apple into quarters (four pieces.)
Place apples in the electric pressure cooker pot with water. Use more water for a thinner applesauce or less for a chunky sauce. As the apples cook, they will release more moisture allowing the electric pressure cooker to reach pressure.
Seal the electric pressure cooker with the lid and turn the vent valve to sealing. Program the electric pressure cooker to cook on “manual” or “pressure cook” for 8 minutes. Allow the pressure to release naturally for 5 minutes before quick release.
Remove the lid and using a spider strainer, scoop the peels from the applesauce, tapping the strainer against the inside of the pot to allow any applesauce to return to the pot.
Store applesauce in an airtight container in the refrigerator for up to 2 weeks.
Variations: For cinnamon applesauce, stir in 1 teaspoon ground cinnamon after the applesauce has cooked. For a sweeter applesauce, use sweeter varieties of apples or stir in 1 tablespoon honey after the applesauce has cooked.
MyWW purple 0 points, MyWW Blue 0 points, MyWW Green 0 points per half-cup serving.