Applesauce

I love a grocery store shortcut just as much as the next home cook, but some things are just wayyy better made from scratch, like this tart and sweet easy stovetop applesauce. Although it’s usually thought of as a kids-only food, I go through a ton of this high fiber snack, and the store-bought version pales in comparison to the taste of fresh apples.

My homemade applesauce calls for a mix of sweet and tart apples cooked with a little water, apple cider vinegar, and cinnamon until they’re soft enough to blend until smooth. The process is pretty straightforward, but what sets this recipe apart is the mix of apples. The ones I choose have just the right blend of sweetness, tartness, and firmness making this applesauce super-versatile and irresistible.

How to Make Applesauce

INGREDIENTS

• Apples: Finding the blend of apples that makes up your perfect applesauce comes down to personal taste and trial and error. If you want the full rundown on types of apples, check out our overview of 15 common types of apples and how to cook them. For my ultimate applesauce, I settled on a blend that included 3 McIntosh, 2 Granny Smith, and 2 Honeycrisp.
• Water: The apples will release some water as they cook down, but the extra water is necessary to help keep apples submerged while cooking to help them cook through quickly and evenly. The extra water will also help keep things moving in the food processor.
• Optional Sweetener: I love adding maple syrup to apple sauce for a bit of extra sweetness, but you can definitely skip it to make this an unsweetened apple sauce. Up the ratio of sweet apples in your apple mix to sweeten naturally.
• Apple Cider Vinegar: Adding acid to the mix helps brighten the flavor of the applesauce. The traditional choice is lemon juice, but I went with apple cider vinegar to double down on apple flavor.
• Cinnamon: Apples and cinnamon have been teaming up for hundreds of years, so why ruin a good thing? A pinch of cinnamon adds a little depth, but you can skip it or add your own favorite warm spice. (Like nutmeg, mace, or cardamom!)
• Salt: Salt and fruit are a match made in heaven. Just a pinch will bring out the natural sweetness and balance the tartness.

STEP-BY-STEP INSTRUCTIONS

Place a 5- to 6-qt. Dutch oven or heavy-bottomed pot over medium heat. Combine the apples, water, sweetener (if using), apple cider vinegar, salt, and cinnamon (if using) in the pot. Cover and cook for about 25 minutes, testing as you go. The best way to tell if the apples are ready is to try a piece (or two)! If there’s any crunch or resistance, they need more time. Cook for another 5 minutes and try again.

Now it's time to reduce the liquid, which should take 8 to 10 minutes more. Be sure to stir the apples occasionally to make sure they continue to cook evenly.

Transfer the warm cooked apples and any remaining liquid to the bowl of a food processor. Process for 1 to 2 minutes or until you achieve a smooth sauce. A few chunks are okay, but if you want zero chunks, blend the cooked ables in a blender instead of a food processor.

Let cool to room temperature, then transfer to an airtight container and refrigerate until ready to serve.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips:

• How to make applesauce without a food processor: If you want applesauce but don’t want to spend money on a food processor, break down the apples with a food mill or a potato masher.
• Uses for leftover applesauce: Make applesauce cake or swap out the oil in your favorite baking recipe for an equal amount of applesauce.

Storage

Store the cooled applesauce in an airtight container for up to 1 week in the refrigerator or 3 months in the freezer. To thaw frozen applesauce, place the container in the refrigerator overnight.