How To Make Applesauce

What You’ll Need

• 6 medium-size apples (cooking type varieties are best, such as Jonagold, McIntosh or Winesap)
• 1/4 cup water
• 1 tablespoon sugar or maple syrup (optional)
• 1 teaspoon cinnamon or apple pie spice (optional)
• 1 teaspoon apple cider vinegar (optional, for additional tartness)
• Vegetable peeler
• Large stainless-steel pot with lid
• Potato masher or pastry blender

Directions

• Wash, dry and peel the apples.
• Quarter and core each apple, discarding the cores.
• Cut cored apple into 2” chunks.
• Place apple chunks and water (and sweetener, spices and vinegar, if using) into the pot.
• Cover the pot with a lid and bring to a simmer over medium heat.
• Lower the heat so that the apple mixture is just barely simmering and cook with the lid on for about 15 minutes.
  • If the mixture appears watery, remove the lid and cook uncovered for 5 additional minutes. Stir frequently to prevent burning at the bottom of the pot.
• Check the apples for doneness — they should easily smash using the masher or blender.
• Once fully cooked, remove the apples from the heat to cool.
• Smash apples to the desired consistency (chunky or smooth — you choose!).
• Taste the applesauce: You can add sweetener, vinegar for tartness, or more spices, if you wish.
• Cool completely and store applesauce in a lidded container in the refrigerator.