Beet Applesauce (Instant Pot or Slow Cooker!)

Beet Applesauce (Instant Pot or Slow Cooker!)

Applesauce is a cinch to make at home, especially in an Instant Pot or slow cooker.  Beets not only give this applesauce superfood bonus points, they also turn it a lovely fuchsia hue.  We love to use a mixture of apple varieties for the most complex flavor and always opt for organic so we can leave the highly nutritious peels on.

In addition to being a timeless kids’ snack, applesauce is a wonderful addition to yogurt parfaits, oatmeal, smoothies, and baked goods. It also freezes beautifully, so it’s a great addition to meal prepping.

Yields 1.5 to 2 quarts

INGREDIENTS:

• 8 to 10 organic apples, cored and coarsely chopped

• 1 to 2 cups peeled, finely chopped beets

• 1/2 to 1 cup water (see notes)

• 1 tablespoon freshly squeezed lemon juice

• 2 teaspoons pumpkin pie spice or Ceylon cinnamon

• 2-3 whole star anise

• 2 tablespoons chia seeds, optional

INSTRUCTIONS FOR INSTANT POT:

1. In a 6qt Instant Pot (the standard size), combine apples, beets,  1/2 cup water, lemon juice, pumpkin pie spice, and star anise.

2. Fasten lid, turn valve to sealing, and cook on high pressure for 5 minutes.

3. After the time is up, let the Instant Pot naturally release for 5 minutes, then quick release the remaining pressure (make sure you’re well versed in how to operate a pressure cooker before making this or any recipe requiring this technique).

4. Carefully open the lid. Remove star anise and discard. Add chia seeds, if using, and stir thoroughly.

5. Cool slightly, then either puree with an immersion blender or transfer to a food processor and process until smooth.

6. Transfer to wide-mouth glass storage jars.  Applesauce will keep in the fridge for 7 to 10 days or the freezer for 3 months.

INSTRUCTIONS FOR SLOW COOKER:

1. In a slow cooker, combine apples, beets,  1 cup water, lemon juice, pumpkin pie spice, and star anise.

2. Set cooker to low heat for 6 hours and affix the lid.  Stir occasionally.

3. When apples and beets are soft, turn off the heat.  Remove star anise and discard.  Add chia seeds, if using, and stir thoroughly.

4. Cool slightly, then either puree with an immersion blender or transfer to a food processor and process until smooth.

5. Transfer to wide-mouth glass storage jars.  Applesauce will keep in the fridge for 7 to 10 days or the freezer for 3 months.

NOTES:

In case it doesn’t go without saying, the more beets you put into your applesauce, the more beety it will taste. If your household is a bit veggie-adverse, start small. Begin making beet applesauce with one scant cup of chopped beets, and if you like, work your way up overtime.

Want your kids to get on board with veggie-loaded applesauce (hint - yes you do!) and are you thinking that they might be a little leery? Have them help make it! Especially true with younger kiddos, the more you include them in the prep work of making healthy and fun-to-eat foods, the less intimidating these new foods are. Kids who are included in the kitchen will have more buy-in, making them more likely to want to try more adventurous creations.

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