Classic Applesauce

By jeaklor

“I particularly like McIntosh apples for a traditional applesauce, but using a mix of varieties gives dimension. Although the apples may be sweet enough on their own, stir in up to 3 tablespoons dark-brown sugar, if you like.”—Sarah Carey, editor in chief, Everyday Food

Ingredients

• 4 pounds apples, such as McIntosh, Gala, and Braeburn
• 1/4 cup fresh lemon juice (from 2 lemons)
• 3 tablespoons dark-brown sugar (optional)

Details

Servings 6

Preparation

Step 1

1.
Peel, core, and slice apples.

2.
In a large pot, bring apples, lemon juice, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.

3.
Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)

4.
Let cool, then transfer applesauce to airtight containers.