Chestnut Free Classic Applesauce
There is something deeply satisfying about a homemade applesauce that no store-bought jar can quite replicate. Using a blend of tart Granny Smith and sweet Honeycrisp apples gives this sauce a beautifully balanced flavor ā bright, a little tangy, and warmly spiced with cinnamon. Everything comes together in a single saucepan with just a handful of pantry staples, making this one of the most approachable recipes you can tackle on a weeknight or lazy weekend. The mashing step is where you get to decide your own destiny: go chunky for texture or mash it smooth for a silky, spoonable result. A squeeze of fresh lemon juice keeps the color vibrant and adds just enough brightness to make the apple flavor really pop. It's wonderful served warm alongside pork chops or pancakes, and it keeps beautifully in the fridge for whenever the craving strikes.
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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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