Applesauce Recipe
Make Applesauce Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Applesauce
Method
Applesauce
Prepare apples
Choose about 6 cups of apples once peeled, cored, and chopped — roughly 3 pounds or 6 medium apples. Use a mix of sweet and tart apples (e.g., Fuji and Granny Smith) for balanced flavor. Peel the apples with a vegetable peeler, core with an apple corer or paring knife, and chop into roughly 1-inch pieces for even cooking.
Combine and start cooking
Place the chopped apples into a large saucepan or Dutch oven. Add 1 cup water to the pan to prevent sticking and produce steam. Stir in 1 tablespoon granulated sugar and 1 tablespoon brown sugar (if using) to taste, 1 tablespoon fresh lemon juice to brighten flavor and prevent browning, 1 teaspoon ground cinnamon, and 1 teaspoon salt. Stir once to distribute ingredients.
Simmer until tender
Bring mixture to a gentle boil over medium-high heat, then reduce heat to low so it simmers. Partially cover the pan with a lid (leave a small gap to let steam escape) and cook, stirring occasionally, until apples are very tender and begin to break down, about 20–25 minutes. If the mixture looks dry at any point, add up to 2–4 tablespoons extra water.
Break down to desired texture
For chunky applesauce: use a potato masher or the back of a large spoon to mash apples directly in the pot until you reach the preferred chunkiness. For smooth applesauce: transfer the cooked apples (carefully, with a slotted spoon or pour) to a blender or use an immersion blender and puree until smooth. If using a blender, allow the mixture to cool slightly and blend in batches, pulsing to avoid overheating and splatter. Taste and adjust sweetness or lemon as needed.
Finish and cool
If the applesauce is too thin, return to low heat and simmer uncovered for a few minutes to thicken, stirring frequently. If too thick, stir in 1–2 tablespoons water. Once flavored and textured to your liking, remove from heat and allow to cool to room temperature. Transfer to airtight containers and refrigerate for up to 7–10 days or freeze for up to 3 months.