Cinnamon apple preserve is a practical winter staple made by quickly softening chopped apples with cinnamon in a pressure cooker, then packing the sauce into jars or bags and freezing it. It reaches the same thick consistency far faster than the classic simmering method. It works stirred into breakfast yoghurt or spooned alongside butter on the table.
Put the chopped apples into the pressure cooker with the water, cinnamon and lemon juice, seal the lid and continue cooking once it comes up to pressure.
Release the pressure, open the lid, stir in the caster sugar and mash the apples with a fork or blender until you have a smooth sauce.
Transfer the sauce to a wide bowl and let it cool to room temperature.
Divide the cooled sauce into portion-sized containers or freezer bags and put them in the freezer.
Let the preserve cool completely before filling the containers; hot preserve poured into cold containers can crack jars or split bags in the freezer.
Cooking the apples with the skin on gives the sauce a slightly pink tint; in that case, make sure the skins are fully broken down while mashing.
Admin DadaGastro · verified in test kitchenSosu tam soğumadan poşetlere doldurdum, dondurucuya koyar koymaz poşetlerden biri patladı ve dondurucunun içi tamamen elma sosuyla doldu, soğutma süresini atlamak gerçekten büyük bir hataydı.
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