1 pound Apples
2 teaspoons Dark Brown Sugar
1/4 teaspoon ground Cinnamon
1/8 teaspoon ground Cloves
1 pinch Sea Salt
2 teaspoons Apple Cider Vinegar
2 Tablespoons Water
Core and rough cut apples, skin on.
Place apples into an Instapot along with all other ingredients.
Pressure cook on high for 30 minutes.
Allow natural pressure release for at least 10 minutes.
Puree contents either with an immersion blender or in a stand mixer.
Pour in a jar and store refrigerated.
Makes 1-1 1/2 cups apple butter.