Caramelized Applesauce
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds green apples, like Granny Smith
- ¾cup butter
- 1½cups sugar
- 1vanilla bean, split and scraped
- 6tablespoons lemon juice
Nutritional analysis per serving (10 servings)
321 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 4 grams dietary fiber; 43 grams sugars; 1 gram protein; 4 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
Peel and core the apples and cut into them into half-inch chunks. Combine with the remaining ingredients, including pod of vanilla bean, and cook over high heat until the apples are tender and caramelized, 5 to 10 minutes. Cool; remove vanilla bean pod and use as directed.
Private Notes
Comments
I never use less sugar than the recipe says because I love it, as unsophisticated as that sounds, but this time I actually used only 1/2 and it was perfect. I added cinnamon to my sugar and I cooked the butter alone first until it was brown butter because that brown butter flavor is just perfect for Fall and that “caramelized” flavor goal. I cooked it for way longer than it said, on simmer after low, and then I used a potato masher to make it applesauce. So delicious!!
I should have read Traci's notes before I made the recipe. I also used 1/2 cup sugar and it was more than enough. After 10 minutes at high heat, I used a couple of the attachments on my stick blender to get a courser sauce. Delicious and easy to make, next time will brown the butter first.
I never use less sugar than the recipe says because I love it, as unsophisticated as that sounds, but this time I actually used only 1/2 and it was perfect. I added cinnamon to my sugar and I cooked the butter alone first until it was brown butter because that brown butter flavor is just perfect for Fall and that “caramelized” flavor goal. I cooked it for way longer than it said, on simmer after low, and then I used a potato masher to make it applesauce. So delicious!!
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