Nature had a very good reason in intending us to enjoy her resources as naturally as possible. Reason - they are delicious. Given our current situation in the world, its getting harder and harder to find anything in its truest form including food.  My study in the kitchen involves working out a way of making such foods not only attainable but also likable. Among such was this humble Applesauce. Ever since my mother pressure cooked apples, mashed them into pulp for my little one, I have been meaning to make my applesauce using the same method. I had made Apple butter using the pressure cooker once previously and hence this method for applesauce appealed to me.

Unsweetened applesauce can at times (OK! most of the times) be a blah! Given that I am trying to turn my head the other way slowly with respect to "refined sugar", I wanted to see if I can make my applesauce without any addition of sugar yet make it naturally sweet. The season provides a plethora of Apples with varieties galore. I did a little research to find what combo would work perfect for me.  A mix of Golden Delicious, Rome and Fuji was a heavenly mix - full of aroma and full of flavor brimming with natural sweetness that even the thought of adding a sweetener seemed ridiculous.

Having never tried Quinces before, I was eager to kick start my experience with it. I never could find them in any of the stores before until I hit gold at my Farmer's Market (that I discovered a year back). This recipe worked great in introducing new flavors to my family and the beautiful pink color that it imparted to the sauce only made us warm with our reception towards quinces. I used Deborah Madison's recipe as a guideline where she mentions using a Food Mill along with pressure cooker (for eliminating the peels and seeds). But given that I did not have a food mill, I used my colander to do the same. If you have a Food Mill then use it from step 6. What appeals to me about using this method is that it eliminates peeling, coring and other yada yada prep for making the sauce. The pressure cooker also helps to trap the flavors and aroma of the sauce better than stove top along with reducing the cooking time considerably.