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
- 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.