Cinna-Vanilla Applesauce

Ever since moving to Albany over three years ago, I have looked forward to the autumn months because there are so many outdoor activities that include a gorgeous backdrop of color and of course nutritious food to harvest. We are in the heart of apple- and pumpkin-picking country, and if you have not taken yourself to do some picking, you are missing out.
By | September 23, 2016

About this recipe

You cannot get any closer to your food than climbing a tree and picking the fresh apple off right then and there. Great to eat in-hand, or in this killer applesauce recipe (the vanilla's the secret). 


Yields 10–12 servings

15–20 local apples, peeled and cored
1⁄4 cup water
1 tablespoon ground cinnamon
2 teaspoons pure vanilla extract
Juice from 1⁄2 lemon (optional, used for preservation)

Place all ingredients in a pressure cooker and cook on high for 15 minutes. Once steam is released, open pressure cooker slowly.

Using a potato masher, mash apples to desired consistency. Enjoy! 

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