The Best Applesauce Recipe (2024)

Why It Works

  • The mellow sweetness of toasted sugar adds complexity.
  • Apple cider vinegar helps brighten cooked fruit.
  • Using skin-on fruit improves both flavor and color in the finished product.
  • Aromatics like cinnamon, orange peel, and rose water intensify the flavor of the apples.

Turning a trip to the orchard into a batch of applesauce is one of my favorite autumn rituals. The cozy aroma perfumes the entire house, drawing folks to the kitchen for stolen spoonfuls while the applesauce is still warm. It's simple, wholesome, and delicious—sweet enough to feel like dessert, but neither sugary nor cloying.

Picking the Apples

Perhaps because of my background as a pastry chef, my applesauce isn't quite as simple as purists would have it, but neither is it obnoxiously complex. What matters most is gathering a selection of the best apples you can—preferably a blend.

The Best Applesauce Recipe (1)

I let the offerings at the farmers market be my guide, and grab the best of what's in season. In this case, it turned out to be a blend of Granny Smiths, Cortlands, and Gravensteins, plus a few Braeburns I had on hand. My previous batch was a combination of Arkansas Blacks, Stayman-Winesaps, and Macouns.

For applesauce, the specifics of the blend aren't as important as the overarching concept, which is to have a mix of tart, sweet, and aromatic apples for a naturally balanced flavor. Without that balance, applesauce can seem astringent, dull, or just plain blah.

The Best Applesauce Recipe (2)

Seasoning the Apples

The color of the applesauce will vary according to the apples—Cortlands are great for adding color, as they turn pink over time—and whether or not you choose to peel them. Since the peels add beautiful flavor and color, I keep them on. Plus, they can be blended into oblivion witha top-notch immersion blender—more on that in a bit.

After coring and chopping the apples, I combine them in anenameled Dutch oven(I used the five-and-a-half-quart Staub cocotte) and toss them withlightly toasted sugar, which adds a super-mellow sweetness, with just a hint of caramel.

I season the apples with a generous pinch of salt, plus a splash of good-quality apple cider vinegar. (Check out the recommendations in Michael Harlan Turkell'sguide to different vinegar varieties; his advice on how to round out your vinegar collection has made a huge difference in my cooking.)

Aside from that subtle hit of acidity, I also like to doctor my applesauce with a few simple aromatics. In this case, that means a cinnamon stick and a nice strip of orange peel, though aused vanilla beanthat's given up most of its flavor is pleasant, too.

Think of these ingredients as the sweet equivalent ofa bay leaf in a pot of chicken stock—able to boost the overall fragrance and depth of the dish, without getting in the way.

Cooking the Apples

Covered and placed over medium heat, the apples will start to wilt and give up their own juices in just 15 minutes, so there's no need for any added water.

The Best Applesauce Recipe (3)

The mixture will have a highly vinegary aroma at first, but that intensity will burn off as the apples continue to simmer for another 10 minutes. During that time, the apples will remain covered, except when you pause to stir.

The Best Applesauce Recipe (4)

The exact timing will vary with the size and output of any given burner, and the specific dimensions, material, and gauge of the cooking vessel will have a huge impact, too. So, regardless of the timeline, what matters is that the apples, and their skins, are perfectly tender—just take a bite to see!

Puréeing the Apples

At that stage, simply remove the aromatics and purée the mixture with an immersion blender. I was lucky enough to work on this recipe whileSohla El-Waylly was testing immersion blenders, and the winning All-Clad immersion blender put the one I have at home to shame, making a purée just as smooth and creamy as if I'd peeled the fruit.

You can certainly make do with afood processororblender; just bear in mind that the results may not be as silky-smooth.

Since I often spoon it overoatmealfor breakfast, I love my applesauce as is, wonderfully thick and intense. That said, its texture is easily adjusted with water or apple cider to taste. (Full disclosure: I've been known to thin my applesauce with Applejack for an extra layer of flavor.) Just take it slow, and work in an ounce at a time to avoid overdoing it.

The Best Applesauce Recipe (5)

As a final touch, I like to stir a few drops of rose water into my applesauce. Not so much that anything perfume-y comes through—only enough to restore a sense of freshness to the cooked fruit. Apples and roses are in the same botanical family, so their fragrances play well off each other. (For more information on what rose water and other extracts, waters, and essential oils can do for your desserts, check out myguide to aromatics beyond vanilla.)

With a well-rounded blend of fruit, the complexity of toasted sugar, apple cider vinegar for brightness, and the subtle use of aromatics, applesauce can be so much more than a plain purée. Yet for all the character it brings to the table, and all the unexpected ingredients I add, the flavor remains focused on apples above all else.

November 2017

Recipe Details

The Best Applesauce Recipe

Active40 mins

Total60 mins

Serves12 servings

Makes6 cups

Ingredients

  • 4 pounds mixed apples (about 12 medium apples; 1.8kg)

  • 3 1/2 ounces plain ortoasted sugar(about 1/2 cup; 100g)

  • 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

  • 1 ounce apple cider vinegar(about 2 tablespoons; 30g)

  • 1 (3-inch) striporange peel

  • 1 (3-inch)cinnamon stick

  • Apple cider, to adjust consistency

  • 1/4 teaspoon rose water (optional)

Directions

  1. Core apples without peeling, then slice and roughly chop into 1/2- to 1/4-inch pieces. This will yield approximately 3 1/2 pounds prepared fruit (16 cups; 1.5kg). Transfer to a 5-quart Dutch oven, along with sugar, salt, apple cider vinegar, orange peel, and cinnamon stick. Stir to combine, then cover and place over medium heat until apples have wilted and begun to bubble in their own juices, about 15 minutes. If this process seems to be moving slowly, simply turn up the heat.

    The Best Applesauce Recipe (6)

  2. Continue cooking, stirring from time to time, until apples are fall-apart tender, about 10 minutes more. Remove orange peel and cinnamon stick, then purée to your desired consistency with an immersion blender or food processor (see notes). If desired, thin as needed with apple cider to adjust consistency. For a more intense apple flavor, season with 1/4 teaspoon rose water.

    The Best Applesauce Recipe (7)

  3. Transfer applesauce to glass jars and refrigerate up to 3 weeks. If freezing, make certain not to overfill the containers, as the applesauce will expand once frozen.

    The Best Applesauce Recipe (8)

Special Equipment

5-quart enameled Dutch oven, heat-resistant spatula, immersion blender

Notes

The texture of the finished applesauce depends entirely on how it's blended; for best results, use a high-powered immersion blender. I've had excellent results using the All-Clad stainless steel immersion blender.

  • Apple
  • Stovetop
The Best Applesauce Recipe (2024)

FAQs

What makes applesauce taste better? ›

The mellow sweetness of toasted sugar adds complexity. Apple cider vinegar helps brighten cooked fruit. Using skin-on fruit improves both flavor and color in the finished product. Aromatics like cinnamon, orange peel, and rose water intensify the flavor of the apples.

What is the best apple to make homemade applesauce? ›

The best apples for applesauce are whatever apples you have on hand and need to use up. However, if you have a choice, we recommend using a combination of sweet and tangy varieties for the best flavor. Popular sweet varieties include Honeycrisp and Fuji, while popular tangy varieties include Granny Smith and Braeburn.

How do you make homemade applesauce Rachael Ray? ›

Add the apples and apple juice to a large saucepan. Cover and cook over medium-low heat for 20 to 25 minutes, stirring occasionally, until the apples are soft. Remove from heat and let the apples cool for 5 minutes. Add the apples and their juice to a blender and blend to the desired consistency; serve warm or chilled.

Should you peel apples for apple sauce? ›

The very best applesauce is made with whole apples.

The pectin in the apple skin and seeds makes it thick and glistening even before any sweetener is added. (Sometimes the skins can even add a lovely rosy hue.) It tastes even more richly of apple than the usual stuff you make with peeled, cored and diced fruit.

How to make applesauce more interesting? ›

Turn Up the Heat

Don't be afraid to add spice—real spice—to your applesauce. Test kitchen assistant Brad Leone uses cayenne pepper and grated ginger, which both play well with cinnamon and nutmeg. Another way to add heat? Deputy editor Scott Desimon adds a splash of whiskey to wake it up.

What does applesauce do to your gut? ›

Digestive Health

The soluble fiber in applesauce, in the form of pectin, can be helpful in treating digestive issues, such as diarrhea and constipation. It can help to neutralize the effects of irritable bowel syndrome. Pectin also acts as a prebiotic, which feeds good gut bacteria and promotes good digestive health.

How long does homemade applesauce last? ›

And in case you're wondering, varieties like Honeycrisp, Fuji, and McIntosh are the best apples for applesauce. How long will homemade applesauce last? It'll stay good for four to six days stored in the fridge. You could also can it to make it last longer, but that's a lesson for another day.

What is a zestar apple for applesauce? ›

An earlier apple, also bred locally, is the zestar. It is supposed to be similar to honeycrisp in flavor, but the texture is softer. Disappointingly softer. Even though I don't enjoy eating softer apples, they make great applesauce.

Is lemon juice needed to can applesauce? ›

Adding sugar to applesauce is optional…. However, lemon juice is not an optional addition. Lemon juice is added to help preserve the apples' natural colour and to assure the acidity of the finished product, since different varieties and harvesting conditions can produce apples of lower acidity.”

Why is homemade applesauce brown? ›

Many people report that the top of the jar of applesauce gradually turns brown. What is happening is the sauce has not been heated adequately to stop all enzymatic reactions and there is enough oxygen in the headspace to react with the enzymes.

Why is my homemade applesauce watery? ›

Why is my applesauce watery?
  • The apples you put into the sauce could be extremely juicy, giving you a higher water content than the recipe anticipated.
  • The apples could be larger than usual, or you might not have had the heat on the stovetop high enough or left the sauce to stew for long enough.
Mar 17, 2021

Is Homemade applesauce better for you? ›

Low in vitamins and minerals

Manufacturers often add extra vitamin C to commercially made applesauce to help preserve the color. Homemade applesauce could also be higher in vitamin C if either lemon juice or other fruits that contain vitamin C are added. Applesauce provides a limited amount of vitamins and minerals.

Why is the sugar added to the applesauce at the end of the cooking process? ›

The higher concentration of sugar inside the fruit will draw more water in through cell walls. Add sweeteners, spices, and other flavorings near the end of the cooking time to make up for the lower level of natural sugars. Go low and slow. Longer exposure to heat breaks down cell walls.

Why is my applesauce bitter? ›

"The seeds are tannic," Martinez explains. "Cooking them with the apples will impart a bitter flavor." 2. Cutting the Apples Too Big (Or Small!)

What makes good applesauce? ›

The best applesauce is made with fruit that's distinctly flavored and not too mealy in texture. The flavor profiles of the apples can skew sweet, tangy, or tart, depending on your preference and what spices or sweeteners you're hoping to add to the mix.

What can I add to bland applesauce? ›

Start by toasting a half-teaspoon of your favorite ground baking spice (cinnamon, nutmeg, clove, allspice) in a small skillet over medium-low heat, stirring constantly, until fragrant. Transfer to a small bowl to stop the cooking, then stir in a pinch or two of the spice into your applesauce, adding more to taste.

How to jazz up unsweetened applesauce? ›

13 Ways To Add Flavor To Applesauce
  1. Keep the skins on. ...
  2. Try a variety of apples. ...
  3. Lemon juice is a non-negotiable. ...
  4. Dried fruits add lots of natural sugar. ...
  5. Seeds and nuts give even more fall vibes. ...
  6. Pears pair well. ...
  7. Toasted baking spices are an easy way to increase flavor. ...
  8. Pumpkin spice isn't just for lattes.
Sep 24, 2023

How do you get the tartness out of applesauce? ›

Taste; if the applesauce is too tart, add more brown sugar little by little until the flavors are balanced. (Note that no two batches will ever be the same; the flavor will depend on the tartness of the apples you use.)

What tastes good with applesauce? ›

Stir applesauce into plain or vanilla yogurt, or try it with ricotta or cottage cheese. Top with nuts, dried fruits, whole grain cereal or granola. Eat applesauce with a favorite tangy cheese. My personal favorites: Manchego from Spain or extra sharp cheddar, but any tangy or sharp cheese will do nicely.

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