Brandied Applesauce

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: 35 mins
• Serves: 10
• Yields: 5 cups

Ingredients

• 4  lbs granny smith apples
• 3⁄4 cup dark brown sugar
• 1⁄2 cup apple cider
• 1⁄3 cup brandy, preferable applejack
• 2  cinnamon sticks
• 1  pinch nutmeg
• 1  pinch ground cloves
• 1  pinch ground ginger
• 1 1⁄2 tablespoons fresh lemon juice (1/2 lemon)
• 1⁄2 tablespoon lemon zest (1/2 lemon)

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.