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 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
  1. Peel, core, and slice the apples. Place in a large pot or Dutch oven.
  2. Bring the sliced apples, lemon juice, and water to a boil over high.
  3. Reduce heat and simmer until apples are very soft and falling apart, 25-30+ minutes.
  4. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining.
  5. Add salt and cinnamon. Taste and adjust seasoning, if necessary.
  6. Let cool, then transfer applesauce to airtight containers.  (I use recycled jars.)
  7. Refrigerate, up to 5 days, or freeze, up to 2 months. Serve sprinkled with cinnamon, if desired.

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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