A far cry from that overly sweetened, grainy mush that dominates supermarket shelves, this applesauce is tart with a hint of sweetness. Try it on latkes, with some braised pork, or enjoy on its own. See even more ways to use applesauce.
- Yields: 8 to 10 servings
- Difficulty: Easy
- Total: 1 hr 10 mins
- 3 pounds crisp apples (about 6 large), such as Fuji, Winesap, Gala, or Granny Smith
- 2 cups apple cider, apple juice, or water
- 1 cinnamon stick (optional)
- 1/4 cup granulated sugar
- Fine salt
- 1 tablespoon freshly squeezed lemon juice
- For smooth applesauce, core and coarsely chop the apples into 1/2-inch pieces, leaving on the peel. For chunky applesauce, peel, core, and coarsely chop the apples into 1/2-inch pieces. Put the apple chunks in a large, heavy-bottomed saucepan.
- Add the apple cider, juice, or water and the cinnamon stick (if using). Bring to a gentle boil over medium heat.
- Lower the heat to medium low and gently boil for 20 to 30 minutes, stirring occasionally with a wooden spoon and checking to make sure the apples are not scorching.
- When the apples are extremely tender and can be broken down to a chunky sauce with vigorous stirring, remove from the heat. Remove the cinnamon stick (if used). Let cool for a few minutes, then add the sugar, a large pinch of salt, and the lemon juice.
- For smooth applesauce, let the apples cool to room temperature. Using a food mill fitted with a medium disk, pass the apple mixture through the mill to form a smooth purée. For chunky sauce, beat the apples with a wooden spoon until the desired consistency is reached. Let cool.