This recipe encapsulates Autumn. We like to warm it for a healthy dessert and stir into our oatmeal at breakfast.

This recipe was passed down by my Mother and I’ve made it every Fall.

Just the Recipe | 3 1/2 Quarts

Ingredients

1/4 Bushel of apples* (25-30)

1/2 cup raw sugar

1/4 cup maple syrup

1 TBS cinnamon

1/2 tsp freshly grated nutmeg

*Use tart apples for baking. My tried and true combination is half Granny Smith, half McIntosh. When these are hard to find I opt for a blend of Cortland, Jonagold, and Honey Crisp. Basically try to pair a crisp-tart apple (Granny Smith) with a softer-tart variety (McIntosh or Cortland).

Stove Top: Medium-Low | Large braiser, soup or stock pot (heavier is better)

Steps:

Peel, core, and thinly slice apples (1/2” or less)
Fill pot 1/2 way with apples and add just about a 1/2 cup of water. Turn on medium-low. Watch carefully, stirring occasionally until pan heats up. This will take a while but then will get hot quick.
Once the apples start to break down, break them apart a bit with a wooden spoon. Stir, then add more apple slices. Repeat until all apples are added or the pot is full.
Stir, stir, mash, stir. There are two things you want to do once the apples start to break down:
- Watch carefully, stirring often, so the applesauce doesn’t catch on the bottom and start to brown. Apples are loaded with sugar and will quickly get very hot, so keep them moving. The goal is to avoid burnt apple flavor. Stir well and all over the bottom of the pan. Avoid any brown build up of apples at the bottom. You may also want to move the temperature down a bit if they are sticking too much.
- Break down the apples so you can keep adding more slices. This is why I slice them thin. They’ll heat up more quickly and soften faster. I use two tools: a wooden spoon in the beginning and my handy magic masher near the end, once all apples have been added and are mostly broken down.
Once the pot is full, and the apples are pretty much broken down, turn off the burner and move the pot. Allow to sit for a few minutes and then mash again to break down any remaining large pieces. (If you want very smooth applesauce, use an immersion blender like this one).
Finally, add the sugar, maple syrup, cinnamon, and nutmeg. Stir. Taste and adjust flavorings as desired.
Enjoy!

Tart apples, cinnamon, and a little sugar are the keys to making perfect homemade applesauce that your friends and family will ask for again and again.

#KitchenAcumen Tips:

The amount of apples you’ll need will depend on how big your pot is. I usually peel, core and slice until the pot is half full. Then I tackle the rest of the apples in the early stage of the pan heating up before it really needs to be stirred constantly. I can usually gauge how many more apples I’ll need after I add the first batch to the pot.
Feel free to use seconds. They sell boxes of “seconds” apples at my farmer’s market. If I’m short on time and patience I splurge for the “firsts” but using seconds is a super affordable way to make applesauce.
Enlist peelers! Sometimes we make big batches and enlist the help of the whole family. Everyone comes over to help and we make several big batches. Everyone who peels gets to take home a jar of applesauce!
Don’t add the sugar and spices until the end. The apples have so much sugar in them you don’t need to add another variable that can burn. It also makes it easier to see if the apples are starting to catch on the bottom of the pan if you don’t add the cinnamon until later.
We use very little added sugar and stick to turbinado sugar and maple syrup for a depth of flavor. Feel free to adjust to fit your tastes!
You store in jars in the refrigerator for about a month. To freeze, add to pint or quart sized freezer bags (label!) and freeze flat so they stack easily. (You can freeze on a pan and then remove once they are solid.)
Store in jars in the refrigerator for about a month. To freeze, add to pint or quart sized freezer bags (label!) and freeze flat so they stack easily. (You can freeze on a pan and then remove once they are solid.)