My mom was a first grade teacher growing up and my favorite day of the year, ever year was when her class would make apple sauce in the classroom to go with the Johnny Appleseed unit. My mom wasn’t a big cook, food was utilitarian, but this was the time that I got to have fresh, hot, chunky applesauce and I always got as much as I wanted. The smell coming from her classroom was legendary and I would go crazy over the spiced sweet goodness.
Sadly, as an adult, I get the whole food is utilitarian. Even though I love to cook and I make fancy meals, I rarely have time to make applesauce from scratch. That is, until I got a pressure cooker. Now, what used to take my mom all day in the crock pot is done in 20 minutes, start to finish for me. I don’t even have to peel the apples.
Pressure cookers are not the scary things that they used to be, only used by people who were canning. I love my Instant Pot and plan on buying the 8 quart version as soon as I can. Along with my Sansaire Sous Vide Water Circulator and my Vitamix blender, my Instant Pot Pressure Cooker is one of my favorite kitchen appliances. I rarely have to turn on the oven anymore, and with summer coming on, I don’t mind that at all.
Best of all, I control everything that goes into the applesauce. Fruit is high in natural sugars and is generally, in my opinion, a bit sweet as it is. But, to satisfy my children’s need for sweet, I add one squirt of Torani Sugar-Free Salted Caramel syrup along with the cinnamon and cloves. This adds a little something that elevates applesauce to something special. Leave it out and the sauce will still be out of this world amazing. I just can’t help spoiling my kids with a touch of something special.