This apple sauce recipe is made without using sugar. Instead I use apple juice concentrate to naturally sweeten the applesauce.
I cook the apples in a pressure cooker because it greatly reduces the cooking time and the work.
- 32 small green apples, quartered and cored*
- 1 can apple juice concentrate, thawed
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- Put the quartered apples in the pressure cooker (do not fill beyond the fill line of your pressure cooker).
- Pour concentrate over the apples. Add spices. Lock the lid in place. Cook over high heat until it reaches high pressure.
- As soon as it reaches high pressure, remove the pressure cooker from the heat.
- Allow the pressure to drop naturally.
- When the pressure has been released, you can safely remove the lid. And you will find super soft, mushy apples.
- Use an immersion blender or ladle the apples into a blender and blend a couple of cups at a time.
- After blending, pour the contents into a large bowl. After all of the blended apples have been poured into the bowl, stir well to ensure the spices are evenly distributed.
The first batch of the season is always consumed in a couple of days. I can the later batches using the water bath method. I have 2 apple trees, so we enjoy applesauce all winter long.