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Ingredients (6)

  • 3 pounds crisp apples (about 6 large), such as Fuji, Winesap, Gala, or Granny Smith
  • 2 cups apple cider, apple juice, or water
  • 1 cinnamon stick (optional)
  • 1/4 cup granulated sugar
  • Fine salt
  • 1 tablespoon freshly squeezed lemon juice
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Nutritional Information
  • Calories152
  • Fat0.41g
  • Saturated fat0.01g
  • Trans fat
  • Carbs36.53g
  • Fiber4.89g
  • Sugar28.56g
  • Protein0.82g
  • Cholesterol
  • Sodium558.34mg
  • Nutritional Analysis per serving (8 servings) Powered by

A far cry from that overly sweetened, grainy mush that dominates supermarket shelves, this applesauce is tart with a hint of sweetness. Try it on latkes, with some braised pork, or enjoy on its own. See even more ways to use applesauce.

Instructions

  1. 1For smooth applesauce, core and coarsely chop the apples into 1/2-inch pieces, leaving on the peel. For chunky applesauce, peel, core, and coarsely chop the apples into 1/2-inch pieces. Put the apple chunks in a large, heavy-bottomed saucepan.
  2. 2Add the apple cider, juice, or water and the cinnamon stick (if using). Bring to a gentle boil over medium heat.
  3. 3Lower the heat to medium low and gently boil for 20 to 30 minutes, stirring occasionally with a wooden spoon and checking to make sure the apples are not scorching.
  4. 4When the apples are extremely tender and can be broken down to a chunky sauce with vigorous stirring, remove from the heat. Remove the cinnamon stick (if used). Let cool for a few minutes, then add the sugar, a large pinch of salt, and the lemon juice.
  5. 5For smooth applesauce, let the apples cool to room temperature. Using a food mill fitted with a medium disk, pass the apple mixture through the mill to form a smooth purée. For chunky sauce, beat the apples with a wooden spoon until the desired consistency is reached. Let cool.
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