Ingredients
Method
- To a medium saucepan (see note below for Instant Pot instructions) add peeled chopped apples, cinnamon, a dash of water (~2-3 Tbsp / 30-45 ml as original recipe is written), and lemon juice or apple cider vinegar. Stir.
- Cover and cook over medium heat until it simmers, then reduce heat to low / medium-low and continue cooking until the apples are very tender and slightly caramelized — about 15-20 minutes. Stir occasionally.
- Use the back of a wooden spoon or potato masher to mash into a loose sauce. You could also blend with an immersion blender, in a food processor or high-speed blender for smoother texture – a helpful step if you left the skins on. Add a dash of maple syrup or sugar of choice to sweeten if you choose to sweeten more.
- Enjoy fresh, or store cooled leftovers in the refrigerator up to 4-5 days, or in the freezer up to 1 month.
Notes
To prepare in Instant Pot
- Add all ingredients to inner pot and pressure cook on high for 8 minutes. Once timer goes off, carefully quick release pressure.
- Use the back of a wooden spoon, potato masher, or immersion blender to mash into a loose sauce.
- If there is too much liquid, turn on the sauté mode and stir frequently to encourage evaporation (cover with the lid if there’s splattering). Press cancel when desired consistency is reached.