Makes 6 servings
Serving size: ½ cup
Cook time: 20 minutes
Prep time: 10 minutes
Per serving: calories 94; fat 0.5 g; saturated fat 0 g; fiber 5 g; protein 1 g; carbohydrates 25 g; sugar 18 g
You can get creative with this recipe! For cinnamon applesauce, use two more apples and two cinnamon sticks in place of the strawberries (just be sure to remove the cinnamon sticks before blending). For pear applesauce, use peeled and cored pears in place of the strawberries. Try any other berry, or mangoes, or even peaches!
5 Honeycrisp apples, peeled and cored
2 cups hulled fresh or frozen strawberries
½ cup water
1. Cut the apples into 1-inch chunks, dropping them into the Instant Pot as you work. Add the strawberries and water. Cover and cook on high pressure for 8 minutes.
2. Let the pressure release naturally (or it will spit all over your counter; trust me, I have made this mistake). Transfer the contents to a blender.
3. Blend, with the lid vented to avoid an applesauce explosion (wow, I’m making this sound like a very dangerous recipe). I like to remove the vent and cover it with a kitchen towel so the pressure from the hot sauce doesn’t build up.
4. Transfer the strawberry applesauce to a large mason jar or small individual jars and refrigerate for 5 hours to chill completely. It will keep for 1 week in the fridge. (Alternatively, you can let the applesauce cool completely and freeze it flat in freezer bags. It will keep for up to 3 months.)