Warm, fragrant, and naturally sweet, this homemade applesauce is the kind of simple recipe that makes you wonder why you ever bought the jarred stuff. Six medium apples get simmered down with cinnamon, nutmeg, a squeeze of lemon juice, and just a pinch of sea salt until they're completely tender and collapsing into themselves — no added sugar, no fillers, nothing you'd need to second-guess. Store-bought versions can sneak in surprising additives, so making it from scratch means you know exactly what's in every spoonful. You get to choose your texture too: go rustic and chunky with a potato masher, or blitz it silky smooth with an immersion blender right in the pot. The cinnamon and nutmeg combo gives it a cozy, almost dessert-like warmth that works just as well spooned over roasted pork as it does eaten straight from the jar. It keeps beautifully in the fridge, so a single batch can carry you through the week in the most delicious way possible.
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Combine the apple chunks, water, lemon juice, cinnamon, nutmeg, and salt in a large saucepan over medium heat. Stir to coat the apples.
Cover and cook, stirring occasionally, until the apples are completely tender and collapse easily when pressed with a spoon, about 20–25 minutes. If the pan looks dry before the apples are soft, add water 2 tbsp at a time.
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