Almond Free Classic Applesauce
There is something deeply comforting about a pot of apples slowly breaking down on the stove, filling your kitchen with the warm scent of cinnamon. This recipe leans on a mix of tart Granny Smith and sweet Honeycrisp apples, which together create a beautifully balanced sauce that tastes far more complex than the short ingredient list suggests. A splash of lemon juice brightens everything up, while a pinch of kosher salt keeps it from tasting flat or one-dimensional. The whole thing comes together in a single saucepan with no special equipment required ā just a potato masher and a little patience. You control the texture entirely, so whether you like it rustic and chunky or silky smooth, this recipe has you covered. Store-bought versions often sneak in additives or flavorings that can be hard to vet, so making it from scratch means you know exactly what went into the jar. It's wonderful served warm alongside pork, spooned over oatmeal, or eaten straight from the pot with a spoon.
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Learn more āIngredients
6 servings
- 3 lbs apples (about 6 medium; a mix of granny smith and honeycrisp works well), peeled, cored, and cut into 1-inch chunks
- ā cup water
- 2 tbsp fresh lemon juice
- 2 tbsp granulated sugar
- Ā½ tsp ground cinnamon
- ā tsp kosher salt
Instructions
- 1
Combine the apple chunks, water, lemon juice, sugar, cinnamon, and salt in a large saucepan. Stir to coat the apples evenly.
- 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover, and cook for 18ā22 minutes, stirring occasionally, until the apples are completely tender and collapse easily when pressed with a spoon.
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