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CRANBERRY APPLESAUCE (INSTANT POT + STOVETOP)

healthy cranberry applesauce in mason jars
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Made with fresh cranberries, naturally sweet apples, cinnamon, a little citrus, it’s completely healthy, low fat and sugar free. It’s a perfect balance of sweet and tart, with a gorgeous jewel berry hue!

Ingredients

Units Scale
  • 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

Instructions

INSTANT POT:

  1. 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.
  2. Attach lid, and make sure vent is in the SEALED position. Push the PRESSURE COOKER button, and manually set the time for 5 minutes.
  3. 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.
  4. 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:

  1. 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.
  2. 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:

  1. Add the diced apples to the bottom of the crockpot, add the cranberries, lemon juice, apple/orange juice or water and cinnamon stick.
  2. Set the slow cooker on high for 4 hours, stirring once or twice.
  3. 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.

Find it online: https://simple-veganista.com/cranberry-applesauce/