Ingredients

• Ingredients Units USM Scale 1x2x3x 3 – 4 lbs apples (pref. a sweet variety, fuji, honey crisp, macintosh, gala, delicious), about 6 – 8 large, peeled, cored, and chopped (see notes) 2 cups fresh or frozen cranberries 1/2 cup water or apple/orange juice (or any combo) 1 lemon, juice of 1 large cinnamon stick or 1 teaspoon cinnamon Optional tasty add-ins: 1 teaspoon fresh grated ginger or ginger powder use apple cider vinegar in place of, or in combo with the water/juice

Preparation

• Instructions INSTANT POT: Place the quartered apples, than cranberries, lemon juice, apple/orange juice or water, and cinnamon stick in the insert of a 6 qt. Instant pot. Attach lid, and make sure vent is in the SEALED position. Push the PRESSURE COOKER button, and manually set the time for 5 minutes. When done, let the steam vent on it’s own, takes about 6 minutes. Move the vent to open, careful not to burn yourself as there may still be steam left. Remove lid and let cool a bit. Remove the cinnamon stick and mash with a potato masher or back of a slotted spoon, until desired consistency. Alternately, for a smooth applesauce, once cooled a bit, use an immersion blender or transfer to a high-speed blender or food processor. STOVETOP: In a large pot, add the chopped apples, cranberries, lemon juice, apple/orange juice or water, and cinnamon stick, cook over medium heat, stirring frequently, for 15 – 20 minutes, or until the apples are very soft and/or berries pop. Remove the cinnamon stick and mash with a potato masher or back of a slotted spoon, until desired consistency. Alternately, for a smooth applesauce, once cooled a bit, use an immersion blender/high-speed blender or food processor. SLOW COOKER: Add the diced apples to the bottom of the crockpot, add the cranberries, lemon juice, apple/orange juice or water and cinnamon stick. Set the slow cooker on high for 4 hours, stirring once or twice. Remove the cinnamon stick and mash with a potato masher or back of a slotted spoon, until desired consistency. Alternately, for a smooth applesauce, once cooled a bit, use an immersion blender/high-speed blender or food processor. Serve warm or chilled. Store your applesauce in the refrigerator for up to 7 days, or freeze in a freezer safe container for up to 2 months. Makes 4 – 4 1/2 cups. NOTES: If applesauce is not sweet enough after cooking, add 1 tablespoon of pure maple syrup at a time, until desired sweetness. Cut the apples accordingly: Instant Pot: Quartered is fine, you don’t really need to worry about the size since the pressure cooker will cook them well, no matter what size they are. Stovetop: Best to chop or dice, the smaller the cubes, the quicker they cook. Crock pot: Chop or quartered will do fine, since they will be cooking for up to 4 hours.