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Classic Applesauce

3.0

(2)

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Photo by Alex Lau

Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

Ingredients

4 pounds any combination of apples (about 8 large), rinsed, halved or quartered
1 (3-inch) cinnamon stick
2 tablespoons fresh lemon juice
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

Special Equipment

A food mill

  1. Step 1

    Combine apples, cinnamon stick, lemon juice, salt, and 1/4 cup water in a large Dutch oven or other heavy pot. Scrape in seeds from vanilla bean and add pod. Cover pot and cook over medium-low heat, occasionally stirring with a wooden spoon and checking to make sure apples are not scorching (add a splash of water if they are), until apples are soft and falling apart, 35–45 minutes. Uncover pot and let apples cool slightly.

    Step 2

    Working in batches, pass apples through food mill fitted with a medium disk into a large bowl; discard solids. If sauce is watery, return to pot and simmer over medium heat until thickened.

  2. Do Ahead:

    Step 3

    Applesauce can be made 4 days ahead. Let cool; cover and chill.

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Reviews (2)

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  • Used 5 apples, pealed, cored and cut 8 pieces. Halved everything else in recipe. Didn't have vanilla pods so used vanilla extract. Didn't use food mill and served warm. Used my Dutch oven cover on stove top. Vanilla and cinnamon very nice together.

    • tuscanblu

    • Vacaville, CA

    • 12/8/2019

  • I changed quite a bit, but the base was good. I added grated cinnamon from the stick after cooking. Also, I used fresh oranges from the tree instead of lemons.

    • sullivans9

    • florida

    • 1/15/2019

Tags Sauce Apple Fruit Cinnamon Herbs & Spices Lemon Citrus Vanilla Side Snack Dairy Free Gluten Free Nut Free Make Ahead Simmer Dutch Oven Bon Appétit

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