Classic Applesauce

Name: Applesauce
Yield: Makes about 4 cups
Ingredients: 4 pounds any combination of apples (about 8 large), rinsed, halved or quartered; 1 3-inch cinnamon stick; 2 tablespoons fresh lemon juice; 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract; A food mill

September 19, 2017

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Alex Lau

Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

Recipe information

Yield
Makes about 4 cups

Ingredients

4 pounds any combination of apples (about 8 large), rinsed, halved or quartered

1 3-inch cinnamon stick

2 tablespoons fresh lemon juice

1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

Special Equipment

A food mill

Preparation

Step 1
Combine apples, cinnamon stick, lemon juice, and ¼ cup water in a large Dutch oven or other heavy pot. Scrape in seeds from vanilla bean and add pod. Cover pot and cook over medium-low heat, occasionally stirring with a wooden spoon and checking to make sure apples are not scorching (add a splash of water if they are), until apples are soft and falling apart, 35–45 minutes. Uncover pot and let apples cool slightly.
Step 2
Working in batches, pass apples through food mill fitted with a medium disk into a large bowl; discard solids. If sauce is watery, return to pot and simmer over medium heat until thickened.
Do Ahead: Applesauce can be made 4 days ahead. Let cool; cover and chill.

TagsApple Fruit Fall Easy Side Healthyish Simmer Bon Appétit

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