Applesauce Recipe

Wash, peel, core, and chop

Wash the apples thoroughly. Peel them if you prefer a very smooth sauce (leave peels on for more texture and fiber). Core and quarter the apples, then chop into roughly 1-inch pieces so they cook evenly.

Place the chopped apples in a medium bowl while you assemble the other ingredients.

Combine and simmer

In a medium saucepan combine the chopped apples, 1 cup water, 1 tablespoon lemon juice, and 2 tablespoons granulated sugar. Bring mixture to a gentle boil over medium-high heat.

Reduce heat and cover

Once boiling, reduce heat to low, cover the saucepan with a lid slightly ajar, and let simmer for 15–20 minutes, stirring occasionally, until apples are very tender and falling apart. If the liquid cooks off too quickly, add up to 1/4 cup additional water.

Mash or purée

Remove saucepan from heat. For chunky applesauce, mash softened apples in the pan with a potato masher or fork until you reach desired consistency. For smooth applesauce, transfer mixture in batches to a blender or use an immersion blender and purée until smooth (careful with hot liquids).

Add spices and adjust sweetness

Stir in 1 teaspoon ground cinnamon and a pinch of salt. Taste and add up to 1 tablespoon maple syrup or honey (optional) or more sugar if you prefer it sweeter.

Finish with butter (optional)

If desired, stir in 1 tablespoon butter while the applesauce is still warm until melted for a richer, silkier texture.

Let applesauce cool to room temperature, then transfer to an airtight container and refrigerate. Chilled applesauce keeps 5–7 days in the refrigerator or up to 3 months frozen.

Serve warm or cold. Use as a snack, side, baby food, or baking substitute.