It’s fall and for the most brief of moments, I get to enjoy my favorite kind of 60s weather. For about a week. And I’ll take it. And it’s also time to go apple picking (or maybe just apple buying) at my local apple orchard. My husband and I hit up All Seasons Orchard in Woodstock, IL (the town where Groundhog Day was filmed, btw) for some cider donuts, carved pumpkin displays, hayrides, and a lot of mud.
The apples were of particular interest since my husband loves apple sauce. Like, really loves it. Apparently, when he was a kid, he ate so much homemade apple sauce that they literally nicknamed him “apple sauce.” I had never even eaten homemade apple sauce before let alone make it, so I figured it was time to give it a go in my Instant Pot. There are two ways I could have gone with it: slow cooker setting or pressure cooker setting. I decided to split the difference and try two batches, each done in a different method.
The slow cooker setting took longer, obviously, and was delicious. The pressure cooker setting was… just as delicious and far quicker. I also did some experimentation with the texture using a manual mash and an immersion blender (I use this KitchenAid one). In the end, I liked it mostly mooshed using the immersion blender with a few chunks left in for texture. But your mileage may vary, especially if you like it super smooth. I like my apple sauce like I like my humans: a little sweet and a little chunky!
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ingredients
- 8 medium apples (I used a mix of Gala and Honeycrisp)
- 1 cup water
- 1 Tbsp lemon juice
- 1/4 cup brown sugar (optional, omit for a lower sugar version)
- 1 tsp cinnamon (or more to taste)
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/2 tsp salt
- A couple of star anise (optional)
instructions
- Peel, core, and chop the apples. Feel free to make this easier with a peeler or peeler/slicer/corer.
- Add apples, water, lemon juice, brown sugar, salt, and spices to the Instant Pot and toss to coat.
- Secure the lid and cook on manual/high pressure for 8 minutes. Do a controlled quick release or allow the pressure to naturally release according to the instructions on your device. (Alternately, if you’d rather slow cook the apples, cook on slow cook mode on high for 4 hours.)
- Mash the apples with a potato masher, fork, or with an immersion blender to your preferred texture. I liked it a little chunkier.
- Serve chilled (or warm, if you prefer) with an optional extra dash of cinnamon on top. This recipe makes about 5 cups of apple sauce.
If you make this recipe, 
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
” My husband and I hit up All Seasons Orchard i”
Squeeeee! That’s the first time I’ve seen you write “husband” on this blog.
( I’m sure you’re over it by now but I’m not. )
Lately I’ve been making something I call “leftover chutney” where I take whatever leftover fruit I have + apples and boil it with a little sugar until it’s mush. I don’t try to mash it — just mix it up with a spoon. However it does come out a little watery. I wonder if using the immersion blender will help with that?
I’m pretty thrilled fall is back too. I don’t know anybody who doesn’t like fall! Honeycrisps are my favorite apple. I didn’t discover them until about 5 years ago and I think I teared up : “Where have you been all my life!?!” ( According to Google… around somewhere! They were created in the 60s. )
Aw thanks! It’s fun to write it even if the chances to say it irl are few and far between. 😉 Leftover chutney is an amazing invention! An immersion blender probably wouldn’t hurt to help it keep its shape? Let me know if it helps!!