My daughter, Lucy loves making homemade apple sauce. We keep it rustic instead of the classically pureed version because we like the crunch of the apple. Originally, we made this recipe because it is the classic, natural side dish for potato latkes. But this recipe was such a success we now make it for Thanksgiving and Rosh Hashanah too!
Makes about 3 cups depending on size and water content of apples
Ingredients
- 5 apples, peeled, cored and chopped
- 1 cinnamon stick
- 1/2 cup sugar
- zest and juice of 1 lemon
- 1/2 cup water (or more as needed)
Instructions
- Add all ingredients to sauce pan.
- Bring to a boil then simmer until apples are soft (about 20-30 minutes depending on apples).
- Remove cinnamon stick and serve immediately or refrigerate.
Thanks I have been looking for this recipe.
We used to make this in large quantities on a weekly basis. The added sugar is absolutely unnecessary, as the apples have plenty of their own. A great addition – vanilla. We didn’t use lemon, either.
To six apples (three Golden Delicious and three Fuji) I add two tablespoons cognac and two tablespoons butter at the end of cooking.
I do this in the microwave with powdered cinnamon and no added sugar. Then use immersion blender so it stays chunky. I taste for sweetness and if needed, I add honey to taste. Delicious! I love a combination of apples.
I use Calvados
I use honey crisp apples, honey for added sweetness if necessary and I add bourbon to the consistency. Interesting flavor, g
reat for a shechianeu!
What are the best apples to use for applesauce?