Instant Pot Apple Sauce

This is full of delicious fall flavours to be enjoyed on its own or with your favourite dish.

Course Dessert

Cuisine American, Vegan, Western

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 51kcal

3 lbs (1.35kg) apples of your choice My preference is a mix of Pink Lady and Granny Smith, peeled or unpeeled
1/4 cup (60ml) water
2-3 tbsp maple syrup or honey if not vegan, optional
1 tbsp lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Pinch of salt

Cut apples into large cubes.
Add all the ingredient into the Instant Pot insert, cover, select pressure cook, (or manual), high pressure and set the timer for 5 minutes.
Cook till done, allow the pressure to release naturally and then open the pot.
Let cool for a few mins and use and immersion blender or a regular blender to blend to your desired consistency.
You can add a bit more spices to your taste at this stage.

Cut apples into large cubes.
Add all the ingredient into the slow cooker and cook on high for 4 hrs or low for 6-8.
Let cool for a few mins and use and immersion blender or a regular blender to blend to your desired consistency
You can add a bit more spices to your taste at this stage

Let the sauce cool down a bit before blending as it can be quite hot. Please blend carefully.
Apples vary in flavour. So if you use sweeter apples you could skip maple syrup. If you’re using sharper apples you might want to add more sweetness as you prefer.
You don’t have to peel the apples. Peeling is completely optional and saves you a lot of time. The peels will be soft and they’ll disappear when you blend.
Refrigerate for up to 5 days or freeze for up to 3 months.
If you replace the maple syrup with a calorie-free sweetener, there are 0 Blue Plan Smartpoints in one serving!!