Pescatarian Classic Applesauce
There is something deeply satisfying about making applesauce from scratch, and this version delivers that perfect balance of tart and sweet that no store-bought jar can quite match. A mix of Granny Smith and Honeycrisp apples is the secret here ā the Granny Smiths break down into a silky base while the Honeycrisps add a natural sweetness that means you barely need any added sugar. A splash of lemon juice brightens the whole thing, and a half teaspoon of cinnamon gives it that warm, familiar depth without overwhelming the fresh apple flavor. The whole process comes together in one saucepan, and you control the final texture ā leave it a little chunky for character or mash it smooth for something more refined. It works beautifully as a side dish, a topping for oatmeal or pancakes, or honestly just eaten straight from the pot while it's still warm. Since this recipe is built entirely from fruit, spices, and pantry staples, it fits naturally into a pescatarian lifestyle with zero workarounds or substitutions needed.
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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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