Macadamia Free Classic Applesauce
There is something deeply satisfying about a pot of homemade applesauce bubbling away on the stove, filling the kitchen with the warm scent of cinnamon and fresh fruit. This version uses a blend of Granny Smith and Honeycrisp apples, which strikes a perfect balance between tart brightness and natural sweetness. A splash of lemon juice keeps the flavor lively, while just a touch of sugar and cinnamon round everything out without overwhelming the apple itself. The whole thing comes together in a single saucepan, and you control the final texture ā leave it a little chunky for character or mash it smooth for something more velvety. It works beautifully as a side dish, a topping for oatmeal or pancakes, or simply eaten straight from the jar with a spoon. Since every ingredient here is straightforward and whole, there is zero guesswork about what went into your bowl ā no hidden additives, no processed fillers, just real fruit cooked down into something genuinely delicious.
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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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