Applesauce Recipe

Prepare apples

Wash, peel, core, and chop the apples into roughly 1-inch pieces so they cook evenly. Place chopped apples in a bowl and toss with the lemon juice to prevent browning.

Combine and simmer

In a medium saucepan, combine the chopped apples, water, granulated sugar, and a pinch of salt. Bring to a gentle boil over medium-high heat, then reduce heat to low to maintain a steady simmer.

Add spices

Stir in the ground cinnamon and optional nutmeg. Cover the pan partially (lid slightly ajar) to allow steam to escape and simmer until apples are very tender, 15–20 minutes, stirring occasionally to prevent sticking.

Adjust sweetness and consistency

Taste the applesauce. If you prefer it sweeter, stir in the optional maple syrup or honey and additional sugar a teaspoon at a time until desired sweetness is reached. For thicker applesauce, simmer uncovered a few more minutes; for thinner, add up to 2 tablespoons more water and stir.

Mash or purée

Remove the pan from heat. For a chunky applesauce, use a potato masher to mash to desired texture. For smooth applesauce, transfer the mixture to a blender or use an immersion blender and purée until smooth. Be careful blending hot liquids; vent the blender lid slightly and work in batches if needed.

Finish with butter (optional)

Stir in the optional unsalted butter until melted for a richer mouthfeel. Adjust seasoning with another small pinch of salt or more cinnamon if desired. Let cool slightly before serving or refrigerating.

Transfer cooled applesauce 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.