Applesauce is sort of like a smoothie or fresh squeezed juice in that you consume tons of apples and don’t even realize it. I just realized we consumed 10 apples today between my husband and me. WOW that’s a lot. And this recipe is that good. Once it has been made it doesn’t last in my home for more than a day. I suggest doubling this recipe if you really like apples and want some leftovers…
Any type of apple would work for this recipe but I suggest a mixture of Fuji and Golden Delicious. Also, you can tweak the amount of sweetness by either adding honey or not depending on how much natural sweetness your apples have. I used vanilla beans in my applesauce but as per the suggestion from the original recipe at bon appetit you can also sub vanilla extract if you prefer.
- 10 apples washed, cored, and cut up into large chunks with the skins left on
- 2-3 tablespoons fresh squeezed lemon juice
- ½ cup water
- ½ vanilla bean scraped or 1 1/2 teaspoon vanilla extract
- Honey 1 tablespoon or to taste
- Ground cinnamon to sprinkle on top of the finished applesauce (optional)
- Wash, core and cut apples up into large chunks leaving the skins on (these add color to the sauce)
- Place the cut-up apples into a large saucepan and add lemon juice stirring the apples so that the juice coats the outsides and prevents them from turning brown.
- Add ½ cup water and turn stovetop heat to medium and cook for 10 minutes stirring every few minutes.
- Cover the sauce with a lid and turn heat down to medium-low for 60 minutes. Be sure to check the sauce frequently adding more water if needed so it doesn’t burn and stir it frequently.
- Once the sauce has finished cooking run it through a food mill add honey to taste. Stir.
- Chill in refrigerator or serve warm and sprinkle with optional cinnamon just before serving.
Note: Per bon appetit this sauce can be made 4 days ahead (but I doubt it would last that long)…
Adapted from: https://bonappetit.com/recipe/classic-applesauce