Ingredients:

  • 4 lbs mixed apples (2:1 ratio of sweet to tart), peeled, cored, rough chop
  • 1/2 cup water or apple cider
  • 1/4 cup granulated sugar (optional, to taste)
  • 1 Tbsp fresh lemon juice
  • 1 large cinnamon stick
  • 1/4 tsp salt

Instructions:

  1. Prep the Apples: Peel, core, and dice the apples into roughly 1-inch (2.5 cm) cubes. The size doesn't need to be perfect as they will break down.
  2. Combine Ingredients: Place the diced apples, water or cider, sugar (if using), cinnamon stick, and salt into a heavy-bottomed pot.
  3. Initiate Cooking: Stir well to ensure the liquid is at the bottom to prevent sticking.
  4. Bring to a Boil: Place the pot over medium-high heat and bring the liquid just to a gentle boil.
  5. Reduce and Simmer: Immediately reduce the heat to low, cover the pot tightly, and let it simmer for 25 to 30 minutes.
  6. Check for Doneness: The apples are ready when they are completely tender and easily pierced with a fork, and the chunks at the bottom have started to break down naturally.
  7. Remove Aromatics: Turn off the heat. Carefully remove and discard the cinnamon stick.
  8. Achieve Desired Texture: For chunky sauce, use a potato masher directly in the pot. For smooth purée, transfer the apples to a food processor or use an immersion blender until silky smooth.
  9. Final Seasoning: Stir in the fresh lemon juice. Taste the finished applesauce; add more sugar if required, or a tiny pinch more salt to balance the flavor profile.
  10. Cool and Store: Allow the applesauce to cool completely at room temperature before transferring to airtight containers. The flavor truly develops when chilled.