Cranberry Applesauce – Instant Pot or Microwave

 

Print

Cranberry Applesauce

This applesauce is a great addition to your holiday dinner. Ditch the canned cranberry sauce and make your own. No food dyes or corn syrup. And it's super easy. 

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 3 medium Apples I like granny smith or Honey crisp
  • 1 pkg. fresh cranberries washed
  • 3/4 cup sugar
  • 3/4 cup water
  • 1 tsp. cinnamon optional
  • 8 drops YL Thieves vitality oil optional
  • 5 drops YL Orange vitality oil optional

Instructions

  1. Peal and coarsely chop apples. Place apples, cranberries, sugar and water in your Instant pot. Secure lid and set for 8 minutes using the manual button. Use a natural release when finished cooking. Stir in desired spices. It will be chunky. You can reduce the amount of sugar but it will be tart. 

  2. For Microwave: Place all ingredients in the large round mold* topped with octagonal bonMat** and cook on high for 10 minutes. Carefully remove from microwave and smash together and add spices if desired. 

Recipe Notes

Large Round Mold Here

Octagonal BonMat Here

Pumpkin Slab Pie with Pecan Streusel

Who says a pie has to be round? Feed a crowd by creating this pumpkin slab pie.  The streusel topping gives it a satisfying and sweet crunch.

Print

Pumpkin Slab Pie with Pecan Streusel

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 15

Ingredients

  • 1 recipe pie crust for double crust pie
  • 3 large eggs
  • 3/4 cup sugar
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1 tsp. salt
  • 1 15 oz. can pumpkin puree
  • 1/2 cup heavy cream

Streusel Topping

  • 1 cup rolled oats
  • 1 cup brown sugar
  • 1/2 cup all purpose flour
  • 1/2 cup butter (1 stick)
  • 1/2 cup coarsely broken pecan halves

Instructions

  1. Preheat oven to 350 degrees. Place a deep flexi flat* on a perforated baking** sheet or grease a jelly roll pan. 

    Roll pie crust into a 13x17 rectangle. Gently place into pan. Ease crust into corners and ups the sides. Roll or fold edge gently and flute the edge with your hands. Trim off excess dough if needed. 

    Whisk together eggs, sugar, spices and salt in a large bowl until smooth. Whisk in pumpkin. Whisk in the cream and pour filling into the pie crust. Spread and smooth top. 

    Bake for 30 minutes until filling begins to set. Sprinkle chilled streusel evenly over filling. Continue baking until the topping is golden brown and the filling is set, about 25 minutes. The tip of a knife inserted should come out clean. (be careful not to pierce your flexiflat)

    Cool to Room temperature. Refrigerate until chilled. 

Streusel Topping

  1. Stir together oats, brown sugar and flour in a large bowl. Work in the butter with a pastry cutter or fingertips until the mixture is crumbly. Gently toss in the pecans. Cover and refrigerate until butter is cold. At least 30 minutes. 

Recipe Notes

*Purchase Deep flexi Flat Here

**Purchase Perforated Baking Sheet Here