Every autumn I used to make a roasted applesauce. I liked it because it was different. My husband says that I am the only one who liked it…. so, I made this classic applesauce instead. I will admit that everyone loved it!
The recipe was adapted from Martha Stewart’s Everyday Food.
Yield: about 4 cups
- 4 to 5 pounds apples such as McIntosh, Gala, Empire, and/or Braeburn
- freshly squeezed juice from 1 lemon (Meyer lemon juice also works well)
- 1 1/2 cups water
- large pinch coarse salt, or more, to taste
- 1/2 tsp ground cinnamon, plus more for sprinkling, if desired
- Peel, core, and slice the apples. Place in a large pot or Dutch oven.
- Bring the sliced apples, lemon juice, and water to a boil over high.
- Reduce heat and simmer until apples are very soft and falling apart, 25-30+ minutes.
- Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining.
- Add salt and cinnamon. Taste and adjust seasoning, if necessary.
- Let cool, then transfer applesauce to airtight containers. (I use recycled jars.)
- Refrigerate, up to 5 days, or freeze, up to 2 months. Serve sprinkled with cinnamon, if desired.
thebrookcook 