Brandied applesauce

Apple sauce made from stewed apples in a pressure cooker, alongside latkes. (Mel Melcon / Los Angeles Times)

Brandied applesauce

Total time: 40 minutes, plus cooling and chilling time

Servings: Makes about 5 cups

4 pounds Granny Smith apples, or other cooking apples

3/4 cup dark brown sugar

1/2 cup apple cider

1/3 cup brandy, preferably applejack

2 cinnamon sticks

Pinch nutmeg

Pinch ground cloves

Pinch dried ginger

Zest and juice of 1/2 lemon

1. Peel, core and quarter the apples.

2. In a pressure cooker, combine the apples, brown sugar, cider, brandy, cinnamon, nutmeg, cloves, ginger, lemon zest and juice. Lock the pressure cooker and cook at high pressure for 2 minutes.

3. Allow the cooker to release pressure naturally (10 to 20 minutes), then carefully remove the lid. Remove the cinnamon sticks and coarsely chop the apples for a coarse sauce, or puree them in a blender or food processor for a smoother texture. Taste the applesauce and adjust the sweetness and flavorings if desired.

4. Set the applesauce aside to cool, then cover and refrigerate until chilled. Taste the applesauce once more (the flavorings will mute a little as the sauce chills) and adjust if desired. This makes about 5 cups applesauce. The applesauce will keep up to 10 days, covered and refrigerated.

Each one-half cup sauce: 160 calories; 0 protein; 38 grams carbohydrates; 2 grams fiber; 0 fat; 0 cholesterol; 33 grams sugar; 5 mg sodium.