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Nostalgic Side: Applesauce

Applesauce is a delicious side that is easily forgotten. Taking the time to make a homemade version is a truly rewarding experience. The apple flavor is stronger and the texture is more chunky and less baby-foody than the store bought version. While the apples simmer, your house will have a scrumptious, warm fragrance. Give jars as gifts or serve along side roast pork or chicken. It also makes an excellent accompaniment to oatmeal or yogurt. This recipe is a must have for your collection, so take a look now,

From Martha Stewart

18 McIntosh apples, (about 6 pounds), peeled, cored, and quartered
1 cup apple cider
1 large cinnamon stick
1/2 vanilla bean
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
1/2 cup sugar, or to taste
2 tablespoons freshly squeezed lemon juice

  1. Combine apples, apple cider, cinnamon, vanilla bean, ginger, cardamom, nutmeg, mace, sugar, and lemon juice in a large, wide, heavy-bottomed saucepan.
  2. Place the saucepan over medium heat, and cook, stirring often with a wooden spoon to prevent scorching, until apples are broken down and saucy, about 50 to 60 minutes.
  3. Mash any large pieces of apple with a large wooden spoon to help them break down. Adjust seasoning to taste with more sugar and spices.
  4. Remove the apple mixture from the heat, and let stand to cool completely before serving, discarding cinnamon sticks and vanilla pod. Applesauce can also be stored in an airtight container for 2 to 3 days in refrigerator.

Makes about 7 cups.


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