Legume 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 from-scratch version uses a blend of tart Granny Smith and sweet Honeycrisp apples, which together create a beautifully balanced sauce that's neither too sharp nor too sugary. A splash of lemon juice brightens everything up, while a pinch of kosher salt quietly ties all the flavors together. The whole process is refreshingly simple ā just chop, simmer, and mash to whatever texture makes you happiest, whether that's rustic and chunky or silky smooth. For anyone navigating legume-free eating, this recipe is naturally in the clear with zero hidden ingredients to second-guess ā just fruit, a few pantry staples, and nothing more. It's wonderful served warm alongside pork or chicken, spooned over oatmeal, or eaten straight from the jar with a spoon when no one is looking.
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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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