Homemade Pomegranate Applesauce
Directions on how to make homemade pomegranate applesauce in the Instant Pot.
Ingredients
- 4 lbs mix of sweet and tart apples
- 1 ½ cups pomegranate arils
Instructions
- Remove the core from your apples. Leave the skins. They will be removed later by the food mill or sieve.
- Remove the arils from the pomegranate by cutting in half and place the halves in a mixing bowl of water. Arils will sink and white membrane will float.
- Add fruit to the pot. Add ⅓ cup to ¼ cup of water to just cover the very bottom of the pot, so that the fruit don't stick to the bottom
- Set your Instant Pot to high pressure for 5 minutes.
- Allow to naturally release.
- Open the lid and allow the sauce to cool for 5 minutes.
- Use a food mill or sieve over a large bowl to remove the skins and seeds so that you have a smooth sauce.
- If applesauce is too thin, place back in Instant Pot. Hit the sauté button and cook to desired texture.
- Allow to cool before eating. Refrigerate for later or eat warm. Use or freeze within 4-6 days.
Notes
Slow Cooker Instructions
Slice your apples and place them into a slow cooker. Remove the skins only if you don't have a food mill or sieve. Mixed in the pomegranate arils.
Cook for several hours (2-4 hours) until the apples are mush.
Let cool for a moment before putting through a food mill or a sieve to remove the seeds from the pomegranate arils and skins from the apples.
If the sauce contains too much liquid put it back in the slow cooker until you get your desired texture.