Applesauce
Updated Dec. 13, 2023
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady
- 2tablespoons lemon juice
- 2tablespoons maple syrup, plus more as needed
- ¾teaspoon ground cinnamon
- Pinch of kosher salt (about ⅛ teaspoon)
Nutritional analysis per serving (4 servings)
206 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 55 grams carbohydrates; 8 grams dietary fiber; 42 grams sugars; 1 gram protein; 64 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large heavy-bottomed pot, combine apples, lemon juice, ½ cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.
- Step 2
For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to ½ cup of water.
- Step 3
Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.
- To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.
Private Notes
Comments
Delicious recipe! Already good with the earlier ripening local apples I can get now, will try again in a few weeks with Cortlands, my fave for sauce, with some tarter Macs mixed in. But I recommend, for an apply-er result, starting with not water but butter. Put a couple of tablespoons-full into the bottom of the pan, then the rest. Less liquid means more apple flavour, and the bit of fat really brings up the taste and texture. Bonus if it's salted butter.
If you have a food mill, it is faster/easier to just quarter the apples and throw it all in the pot. The skins will give the applesauce a richer color and flavor, too.
No need to remove the skin from the apples. Core and cook apples in the same manner and then run them through a Foley Food Mill. The skins add a beautiful color to the sauce.
so easy, so flavorful.
Thank you very much to the reader who suggested replacing the water with calvados. It was delicious!
There’s a much easier way - don’t peel your apples just cut them up - use Macs for the best texture - cook em down & run through a Foley food mill. Then add maybe a T of honey & some cinnamon. I’ve been making this for more than 50 years. It’s a huge crowd pleaser on Hannukah.
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