Pressure Cooker Nutty Apple Butter
Being a New England native, I love apple-picking season. Grab some apples and peanut butter to make this creamy PB&J riff. Dunk in sliced fruit or graham crackers, or spread it on a sandwich. —Brandie Cranshaw, Rapid City, SD
Total TimePrep: 20 min. Cook: 3 min. + releasing
- 4 pounds (about 8) large apples, cored and quartered
- 3/4 to 1 cup sugar
- 1/4 cup water
- 3 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 cup creamy peanut butter
- In a 6-qt. electric pressure cooker, combine the first seven ingredients. Lock lid; make sure vent is closed. Select Manual; adjust pressure to high and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 5 minutes and then quick release any remaining pressure according to manufacturer's instructions.
- Mash apples with a potato masher or use an immersion blender until blended. Whisk in peanut butter until apple mixture is smooth. Cool to room temperature. Store in airtight container in the refrigerator.
Nutrition Facts1 serving: 43 calories, 1g fat (0 saturated fat), 0 cholesterol, 9mg sodium, 9g carbohydrate (8g sugars, 1g fiber), 0 protein.
Originally published as Nutty Apple Butter in Cook It Fast, Cook It Slow
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