- 3
- 15 mins
- 55 mins
Ingredients
- 4 pounds Jonagold, Pink Lady, Jonathan, or Macoun apples (8 to 12) cored and cut into 1-1/2 inch chunks
- 1 cup water, plus extra as needed
- 1/4 cup sugar, plus extra for seasoning
- Pinch salt
Preparation
Step 1
Combine all of the ingredients in a large Dutch oven. Cover and cook over medium low heat, stirring occasionally, until the apples begin to break down, 15 to 20 minutes.
Process the cooked apples through a food mill fitted with a medium disk. Season with extra sugar or add water to adjust the consistency as needed. Serve warm or cool to room temperature, about 1 hour.
To Make Ahead: The sauce can be refrigerated in an airtight container for up to 1 week.
Variation:
Cinnamon Applesauce: Cook two 3-inch cinnamon sticks with the apples and remove before pureeing. Alternatively, stir 1/4 teaspoon cinnamon into the finished sauce.
Cranberry Applesauce: Cook and puree 1 cup fresh or frozen cranberries with the apples.
Ginger Applesauce: Cook three 1/2 inch smashed ginger slices with the apples and remove before pureeing.