Log In / Sign Up
HOME
>
RECIPES
>

Applesauce Recipe

Applesauce
Difficulty: Easy | Total Time: | Makes: 8 to 10 servings

A far cry from that overly sweetened, grainy mush that dominates supermarket shelves, this applesauce is tart with a hint of sweetness. Try it on latkes, with some braised pork, or on its own.

INGREDIENTS
  • 3 pounds crisp apples (about 6 large), such as Fuji, Winesap, Gala, or Granny Smith
  • 2 cups apple cider, apple juice, or water
  • 1 cinnamon stick (optional)
  • 1/4 cup granulated sugar
  • Fine salt
  • 1 tablespoon freshly squeezed lemon juice
INSTRUCTIONS
  1. For smooth applesauce, core and coarsely chop the apples into 1/2-inch pieces, leaving on the peel. For chunky applesauce, peel, core, and coarsely chop the apples into 1/2-inch pieces. Put the apple chunks in a large, heavy-bottomed saucepan.
  2. Add the apple cider, juice, or water and the cinnamon stick (if using). Bring to a gentle boil over medium heat.
  3. Lower the heat to medium low and gently boil for 20 to 30 minutes, stirring occasionally with a wooden spoon and checking to make sure the apples are not scorching.
  4. When the apples are extremely tender and can be broken down to a chunky sauce with vigorous stirring, remove from the heat. Remove the cinnamon stick (if used). Let cool for a few minutes, then add the sugar, a large pinch of salt, and the lemon juice.
  5. For smooth applesauce, let the apples cool to room temperature. Using a food mill fitted with a medium disk, pass the apple mixture through the mill to form a smooth purée. For chunky sauce, beat the apples with a wooden spoon until the desired consistency is reached. Let cool.
    Write a review | 6 Reviews
  • Applesauce Recipe
    5

    I've made this twice now with a few substitutions - I used 4 honey crisp apples, 2 d'Anjou pears, pear cider and brown sugar. It was amazing!

  • Applesauce Recipe
    5

    Used Macintosh apples, only 1 cup of Apple Cider, added the recommend amount of sugar, (but it was too sweet, use less or NONE!)added 1 tbs of lemon, No Salt, No cinnastick, and it was really good. It was a first time attempt and it came out really well.

  • I make it this way too--it's so delicious

  • You really don't need to sugar or all that liquid. I add about a 1/2 inch of cider and no sugar at all and it's fantastic. A tiny pinch of salt, in addition to the lemon juice, really helps too.

  • 5 and Dime-A variety of apples would work in this recipe and we tested it with rome apples, fuji, and macintosh. Macintoshs are our favorite apples for applesauce, as they have good flavor and soften to a saucelike consistency quite quickly. It's best to avoid very tart varieties such as Granny Smith.

  • What kind of apples would you recommend using?

Share with your friendsX