Best Classic Applesauce Recipes

CLASSIC APPLESAUCE

Steps:

• Peel, core, and slice apples.
• In a large pot, bring apples, lemon juice, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
• Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
• Let cool, then transfer applesauce to airtight containers.

CLASSIC APPLESAUCE

Steps:

• 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.
• 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.
• Do Ahead:
• Applesauce can be made 4 days ahead. Let cool; cover and chill.

CLASSIC APPLESAUCE

Steps:

• In a medium-size, heavy saucepan, combine apples, sugar & water & bring to a boil.
• Cover & simmer over medium-low heat until the apples are tender & broken down, about 15 minutes, stirring once or twice.
• Raise the heat to medium-high & cook, uncovered, until liquid is slightly reduced, about 5 minutes longer, then stir in lemon juice.
• For a smooth sauce, stir frequently or puree in a food processor.
• Serve warm or cold.
• Will keep, tightly covered, in the refrigerator for up to 1 month, or in the freezer for 2 months.