Applesauce
Homemade chunky applesauce made from mixed apple varieties, simmered until tender and lightly spiced with cinnamon and lemon juice.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minSkip the store-bought jars and make applesauce that actually tastes like apples.
Mixing apple varieties creates complex flavor, from tart Granny Smith to sweet Fuji.
The texture stays chunky enough to feel homemade, with just enough cinnamon to warm things up.
Kitchen Tips
- Mix tart and sweet apples for balanced flavor and natural sweetness
- Leave skins on during cooking, then remove with a food mill for richer color
- Taste and adjust sugar, lemon, and cinnamon at the end
- Store in airtight containers in the fridge for up to 2 weeks
Ingredients
Directions
In a large saucepan combine the apples, ½ cup water and sugar, bring the liquid to a boil, and simmer the mixture, stirring occasionally and breaking up the apples, for 20 minutes.
When the apples are tender and the mixture is the consistency of a chunky purée pass the apples through a food mill and return to the saucepan.
Simmer the applesauce, gently, for an additional 5 to 10 minutes or until slightly thickened.
Adjust seasoning with lemon juice, sugar and cinnamon.
Serve the applesauce warm or chilled.
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