Why It Works
- A mix of different apple varieties produces a nice blend of flavors and textures.
- Leaving the peel intact adds flavor and is less labor-intensive.
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 flavors with firm and soft textures. I'm partial to Jonagolds, Fujis, and Golden Delicious. You can peel your apples for a smoother texture, but I prefer the added flavor that intact peels bring.
- 3 1/2 pounds mixed apples (1.6kg; about 8 apples), cored and roughly chopped
- 2 cups (480ml) 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.
Using an immersion blender, purée apples until desired texture is achieved. If sauce is too watery, simmer over low heat for 5 more minutes to tighten. Add salt to taste. Serve warm, or chill in the refrigerator for several hours to serve cold.