Apple Sauce Recipe

Apple Sauce

1. 1

   Prepare apples

   Wash the apples. Peel, core, and chop them into roughly 1-inch pieces so they cook evenly. Aim for about 2 pounds of prepared apple pieces.

2. 2

   Combine ingredients

   In a medium saucepan, add the chopped apples, 1 cup water, 2 tablespoons granulated sugar, 1 tablespoon brown sugar, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, and a pinch of salt. Stir to combine.

3. 3

   Simmer

   Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low, cover partially with a lid (leave a small gap), and simmer for 15–20 minutes, stirring occasionally, until the apples are very tender and break apart when stirred.

4. 4

   Mash or blend

   For a chunky sauce: use a potato masher or fork to mash the cooked apples in the pot to your desired consistency. For a smooth sauce: transfer the cooked apples (carefully, they will be hot) to an immersion blender and purée until smooth, or pulse in a blender in batches.

5. 5

   Adjust texture and flavor

   If the sauce is thicker than you like, stir in up to 2 tablespoons additional water a tablespoon at a time until you reach the desired consistency. Taste and add more sugar if you want it sweeter (up to 1–2 teaspoons), more lemon juice for brightness, or a little more cinnamon if desired.

6. 6

   Finish

   If using, stir in 1 teaspoon unsalted butter until melted for a silkier mouthfeel. Let the sauce cool slightly before transferring to a jar or bowl. The sauce will thicken a bit as it cools.

7. 7

   Storage

   Store cooled applesauce in an airtight container in the refrigerator for up to 5–7 days, or freeze in labeled freezer-safe containers for up to 3 months.