Classic Applesauce

EF Classic Applesauce

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.  I will admit that everyone loved it!  This recipe is from Everyday Food.

  1. Peel, core, and slice 4 pounds apples such as McIntosh, Gala, and Braeburn.
  2. In a large pot, bring apples, 1/4 cup fresh lemon juice (from 2 lemons), and 1 1/2 cups water to a boil over high.  Reduce heat and simmer until apples are very soft and falling apart, 25-30+ minutes.
  3. Mash with a potato masher or pulse in a food processor (or immersion blender) until smooth with small chunks remaining. (Add pinch of salt, and 1/2 tsp cinnamon, and sugar- if using.)
  4. Let cool, then transfer applesauce to airtight containers.  Refrigerate, up to 5 days, or freeze, up to 2 months.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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