Simple Unsweetened Applesauce Recipe
A no-fuss recipe for homemade applesauce that's miles above the jarred stuff.
[Photograph: Vicky Wasik]
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.
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.
Read more: The Complete, No-Nonsense, Slightly Neurotic Guide to Making Great Latkes
- Yield:Makes about 7 cups
- Active time: 30 minutes
- Total time:30 minutes
Ingredients
- 3 1/2 pounds mixed apples (1.6kg; about 8 apples), cored and roughly chopped
- 2 cups (480ml) water
- Pinch of salt
Directions
-
1.
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.
-
2.
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.
This Recipe Appears In
The Complete, No-Nonsense, Slightly Neurotic Guide to Making Great LatkesThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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