Prep 10 mins
Cook 7 mins
Entered for safe-keeping, from "Quick Cuisine" by Kuhn Rikon. The original recipe did not call for peeling and coring the apples, only cutting them in half and placing skin side down for cooking; it used a food mill, in which the cooked apples were milled until only the skin and seeds remained. You can make your own mulling spice mix on your own (cinnamon stick, allspice berries, whole cloves, peel of lemon or orange) or use either Mulling Spices (For Wine/Apple Cider) or Whole Spice Mulling Mix for Wine or Cider. I like Gala apples for applesauce; these were recommended by Kuhn Rikon: Northern Spy, Jonathan, Winesap, McIntosh and Gravenstein.
- 1⁄2 cup water
- 1 tablespoon mulling spices
- 4 apples, peeled and cored and halved
- 1⁄2 teaspoon butter, melted (optional, omit if vegan)
- 1⁄4 cup raisins (optional)
- 1⁄4 cup walnuts, chopped (optional)
- In a 2-quart or larger pressure cooker, add water, mulling spices and apples. Allow water to begin simmering.
- Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring. Cook for 3-5 minutes.
- Remove from heat and use Natural Release Method.
- For me, I mash up the apples to leave them chunky. For my grand-baby, I puree in a Vitamix blender.
- If desired, add butter, raisins and or walnuts to warmed applesauce.