Cranberry Applesauce – Instant Pot or Microwave

 

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. 

  • 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)
  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. 

Large Round Mold Here

Octagonal BonMat Here

Favorite Pumpkin Muffins

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I know it’s not October any more but I just can’t let this pumpkin muffin slip through the cracks. I dearly love a good pumpkin pastry but this one is exceptional. Not because it has any filling or crumbly topping. In fact that is the beauty of this muffin. It’s just pure, simple and easy to eat.  It stirs together in minutes and bakes up fluffy and moist.

Favorite Pumpkin Muffins

  • 1 3/4 cups all purpose flour
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 2 eggs
  • 1 15oz. can pure pumpkin puree (not pumpkin pie mix)
  • 1/2 cup coconut oil
  • 1 tsp. pure vanilla extract
  1. Preheat oven to 375 degrees and place straight muffin pan* on perforated baking sheet* or grease/spray a traditional muffin pan.

    Measure out the flour, sugars, baking soda and spices in a medium bowl and whisk together. Set aside.

    In another larger bowl whisk together eggs, pumpkin, coconut oil and vanilla extract.

    Fold in the dry ingredients and stir together just until everything is incorporated. Do not overmix.

    Using a large scoop, evenly distribute the batter into 12 wells. Top with nuts if desired.

    Bake muffins for 20-22 minutes or until toothpick in the center of a muffin comes out clean.

    Recipe adapted from Sally’s Baking Addiction.

Get a safe non stick straight muffin tray with a lifetime guarantee HERE.

Get your perforated baking sheet to rest your muffin pan on HERE.

 

 

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