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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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. 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.
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