PROGRAM Pressure Cook/Sauté

PRESSURE High

RELEASE Natural

3lbs (1.4kg) apples (Gala, Fuji, or McIntosh varieties), peeled, cored, and roughly chopped

15oz (420g) can pumpkin purée

¹⁄₂ cup water

1 tsp ground cinnamon

¹⁄₂ tsp ground ginger

1. Combine the apples, pumpkin purée, and water in the inner pot. Stir well.

2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 10 minutes. When the cook time is complete, allow the pressure to release naturally (about 15 minutes).

3. Remove the lid, and add the cinnamon and ginger. Using an immersion blender, purée the ingredients until a smooth consistency is achieved, and no lumps remain.

4. Select Sauté and cook the butter for an additional 25 minutes, stirring frequently, until the mixture thickens, develops a dark brown color, and begins to caramelize. Select Cancel to turn off the heat, and allow the butter to cool slightly in the pot.

5. Ladle into sealable glass jars and allow to cool completely before sealing. Store in the refrigerator for up to 2 weeks.

Pumpkin-Apple Butter