Vegetarian Classic Applesauce
There is something deeply satisfying about making applesauce from scratch, and this version is proof that the simplest recipes are often the best. A blend of tart Granny Smith and sweet Honeycrisp apples gives the sauce a beautifully balanced flavor that store-bought versions rarely manage to pull off. The lemon juice brightens everything up while the cinnamon adds just enough warmth to make it feel like a proper homemade treat. Everything simmers together in a single saucepan until the apples are completely tender and practically melt into each other. From there, you control the texture ā a few quick mashes for something rustic and chunky, or a more thorough workout for a silky smooth sauce. It's endlessly versatile: spoon it over oatmeal, serve it alongside a savory dinner, or eat it straight from the jar with a spoon. Pure, plant-based comfort with almost zero effort.
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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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