Applesauce Recipe

Prepare apples

Wash the apples thoroughly. Peel, core, and cut each apple into 8–12 evenly sized chunks. Aim for uniform pieces so they cook evenly.

Combine in pot

Place the apple chunks in a medium saucepan. Add 1 cup water, 1 tablespoon lemon juice, and 1 teaspoon fine salt. Stir gently to combine so the lemon juice coats the pieces (this helps preserve color).

Cook apples

Bring the pot to a simmer over medium heat, uncovered. Once simmering, reduce heat to low, partially cover with a lid tilted to allow steam to escape, and cook for 15–20 minutes, stirring every 5 minutes, until the apples are very tender and break apart easily when pressed with a spoon.

Sweeten and spice

When apples are tender, add 3 tablespoons granulated sugar (adjust to taste) and 1 teaspoon ground cinnamon. Stir well and cook another 2–3 minutes to dissolve the sugar and meld flavors. Taste and add more sugar or cinnamon if desired.

Mash or blend

For chunky applesauce: use a potato masher or fork to mash the apples to your preferred consistency. For smooth applesauce: transfer the mixture to an immersion blender and purée directly in the pot until smooth, or let cool slightly and blend in a countertop blender in batches. If too thick, stir in up to 2 tablespoons additional water to reach desired consistency.

Finish with butter (optional)

If using, stir in 1 tablespoon unsalted butter until melted and incorporated for a silkier texture and richer flavor.

Cool and store

Let the applesauce cool to room temperature. Transfer to an airtight container and refrigerate for up to 7 days, or freeze in portions for up to 3 months. Reheat gently before serving if desired.