Cup Of Apple Sauce Recipe

Prepare apples

Peel, core and chop enough firm apples to measure about 3 cups of chopped fruit. Aim for uniform 1/2-inch pieces so they cook evenly.

Combine and simmer

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

Cook

Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover partially (lid tilted) and simmer for 12–18 minutes, stirring every few minutes, until apples are very tender and break apart with a spoon. If the pan looks dry, add up to 2–3 tablespoons additional water.

Mash or purée

For chunky applesauce: use a potato masher or fork to mash the cooked apples to desired texture. For smooth applesauce: transfer the mixture to a blender or use an immersion blender and purée until smooth. Be careful with hot liquid; allow to cool slightly if necessary and blend in batches if using a regular blender.

Finish and adjust

Stir in 1 teaspoon unsalted butter (optional) until melted for richness. Taste and adjust sweetness or acidity: add up to 1 more tablespoon granulated sugar if you prefer sweeter applesauce, or a few more drops of lemon juice to brighten. If the sauce is thicker than you want for a 'cup' serving, thin with 1–2 tablespoons warm water and stir until combined.

Cool and store

Let the applesauce cool to warm or room temperature. Serve warm, at room temperature, or chilled. Transfer leftovers to a sealed container and refrigerate for up to 5 days or freeze up to 3 months.

Spoon approximately 1 cup (about 240 ml) of applesauce into a serving cup or bowl. Garnish with 2 tablespoons chopped nuts or granola and/or 1/2 cup yogurt if desired.