*  Exported from  MasterCook  *
 
                         Pressure Cooked Applesauce
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        apples -- peel, core, quarter
    1      3 stick      cinnamon -- halved
    2      pods          cardamon -- crushed
                         or
      1/8  teaspoon      ground cardamom -- optional
    1      cup           apple cider -- * see note
    1                    lemon -- grated zest of
                         lemon juice -- to taste
                         honey -- optional
 
 yields approximately 4 1/2 cups
 
 *in place of the apple cider use 1/3 cup Apple Jack or Calvados diluted with 2/
 3 cup water.
 
 Place the apples, cinnamon, cardamom (if desired), and the liquid in the cooker
 .  Lock the lid in place and over high heat bring to high pressure.  As soon as
  high pressure is reached, immediately turn off the heat and allow the pressure
  to drop naturally.
 
 Important!!!
 Don't attempt to use a quick release method as the applesauce may sputter throu
 gh the vent.
 
 Leave the applesauce chunky, or puree it in a food processor.  Stir in the lemo
 n zest, lemon juice, and honey (if desired) to taste.
 
 Variation 1: Stir in raisins or walnuts after the applesauce has cooked.
 Variation 2: Try a mixture of apples
 Variation 3:  Try a mixture of apples and pears
 
 Author’s note:  To avoid peeling and coring the apples, simply pass the cooked 
 sauce through a food mill.
 
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