Homemade Applesauce

The fall apples are coming into the stores and making me consider recipes for pie, Tart Tatin, cobblers, crisps and other great dishes. But in a hurry and on a whim, I peeled and cut 6 out of the 8 gorgeous Honey Crisp apples that I bought and threw them in a pan with a little bit of water. Twenty minutes later, I had a panful of a childhood favorite—fresh, warm applesauce. My younger son opted to eat his over frozen vanilla yogurt; my oldest took his straight up. My husband grumbled that the kids ate it all. So today I will go and buy twice as many apples and make it again thus proving the axiom that oftentimes the simplest things really are the best things.

Homemade Applesauce

Makes about 3 cups (can easily be doubled or tripled)


6 large apples (any kind you like), peeled, cored and cut into chunks
½ cup packed light or golden brown sugar
1 teaspoon ground cinnamon
½ teaspoon kosher salt


Put the apples in a large saucepan with ¼ cup water. Cook over medium-low heat until the apples are soft and begin to break down. Use a potato masher to mash the sauce into the consistency you like. Stir in the brown sugar, cinnamon and salt. Taste, correct the seasoning as you like and serve either hot or cold.

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