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Recipes
October 2017

Classic Applesauce

5.0

(18)

Image may contain Food
Alex Lau

Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

Recipe information

  • Yield

    Makes about 4 cups

Ingredients

4

pounds any combination of apples (about 8 large), rinsed, halved or quartered

1

3-inch cinnamon stick

2

tablespoons fresh lemon juice

1

vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

Special Equipment

A food mill

Need to make a substitution?

Preparation

  1. Step 1

    Combine apples, cinnamon stick, lemon juice, and ¼ 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.

    Step 2

    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.

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