Apple Sauce Recipe

Wash, Peel, Core, and Chop

Wash the apples under cool running water. Peel the apples with a vegetable peeler (optional: leave skins on for texture and color). Core each apple and cut into roughly 1-inch chunks so they cook evenly. You should end up with about 6–7 cups chopped apples from 2 lb.

Place the chopped apples in a large bowl and toss with the lemon juice to prevent browning and to brighten the flavor.

Combine Ingredients in Saucepan

In a medium saucepan or heavy-bottomed pot, combine the chopped apples, water, granulated sugar, brown sugar, cinnamon, and a pinch of salt. Stir to distribute the sugar and cinnamon evenly.

Simmer

Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low or medium-low so it maintains a steady simmer. Cover the pot partially with a lid (leave a small gap for steam) and cook, stirring occasionally, until the apples are very tender and easily mashed, about 15–20 minutes depending on apple variety and chunk size.

Check Liquid

If the pan becomes dry before the apples are tender, add up to 2–4 tablespoons of additional water as needed. Conversely, if there's too much liquid at the end, remove the lid and simmer a few minutes to reduce, stirring frequently.

Mash or Puree

For chunky applesauce: use a potato masher or fork and mash the cooked apples in the pot to your desired consistency. For smooth applesauce: transfer the cooked mixture to a blender or use an immersion blender to puree until smooth. Be careful when blending hot liquid: allow it to cool slightly and vent the blender lid.

Add Flavor Finishes

Stir in the vanilla extract and butter (if using) until incorporated. Taste and adjust sweetness: add maple syrup or honey or an additional teaspoon of sugar if desired. If the sauce tastes flat, a few drops more lemon juice will brighten it.

If the applesauce is hotter and thinner than you’d like, simmer uncovered on low, stirring often, until it reaches the desired thickness. It will thicken slightly as it cools.

Serve warm or chilled. Refrigerate in an airtight container for up to 5–7 days or freeze in portions (up to 3 months). To reheat, warm gently on the stovetop or in the microwave, stirring occasionally.

Optional: Sprinkle a small pinch of cinnamon when serving or stir in a spoonful of plain yogurt for creaminess.