This recipe appears in:The Complete, No-Nonsense, Slightly Neurotic Guide to Making Great Latkes
Homemade applesauce is ridiculously easy to make, and it's tastier and healthier than anything from a jar. If you start with good apples, your sauce will need nothing more than a pinch of salt. This applesauce is great warm or cold.
Use different apple varieties for a mix of sweet and tart flavor with firm and soft textures. I'm partial to Jona Golds, Fujis, and Golden Delicious. You can peel your apples for a smoother texture, but I prefer the added flavor they bring.
- 3 1/2 pounds mixed apples (about 8; see note), cored and roughly chopped
- 2 cups water
- Pinch of salt
Combine apples and water in a large pot. Bring to a boil, then reduce to a bare simmer. Cook uncovered until apples break down easily when squeezed with tongs, about 15 minutes.
Purée apples with immersion blender until desired texture is achieved. If sauce is too watery, simmer over low heat for five more minutes to tighten. Add salt to taste. Serve warm, or chill in the refrigerator for several hours to serve chilled.