I love this time of year. Apples are in season, and I have a great recipe for applesauce. You will need a pressure cooker, preferably steel. Aluminum may work, but the acid in the apples is liable to do funky things, like pull metal out of the pan and make the applesauce grey and/or metalic tasting.
Here’s what you do.
Peel, core and quarter enough apples to fill your pressure cooker about 1/2 to 2/3 full. I have an older model 5 liter Kuhn-Rikon (you can get it from at Amazon), so that adds up to about 2 1/2 – 3 quarts of quartered apples. I use a mix of half Granny Smiths and half Fujis or Galas (Honeycrisps would work well too.)
To that add:
1 cup apple cider (I use Trader Joe’s Spicy Cider, but anything will work, even water in a pinch)
2 tablespoons maple syrup (the darker and stronger flavoured the better. Use Grade B if you can get it)
1 teaspoon ground cinnamon.
Lock down the lid and bring up to full pressure. On my cooker that means I wait until I see both red rings on the little pressure indicator that pops up.
Turn off the heat.
Thats it. Its done. You will have to wait until the pressure has vented. You can speed the process by putting the whole pressure cooker in the sink and running cold water over it until the pressure indicator drops, but you don’t need to. I cook in the evening, and just leave it sitting on the stove (with the burner off…) until the next morning. Remember that a pressure cooker effectively sterilizes what ever is inside, and as long as it is sealed, it will stay that way.
You will need to stir it, and you may need to break up a few lumps (or not, if like your apple sauce chunky…), but other than that, that it. I’ve found it keeps in the fridge for a week or so, though it rarely lasts that long….