How to Make Old-Fashioned Applesauce

Yield 4 servings



  1. Halve and core the apples–choose McIntosh or Granny Smith or a couple of each. You don’t need to peel them (apple skins are full of healthful antioxidants). Cut the halves into quarters or chunks.
  2. Just cover the apples with water in a flat-bottomed saucepan (for even cooking) and add a squeeze or two of lemon juice. Cook over a low fire until the apples soften just enough to mash. (If you don’t want to cook on the stovetop, use a microwave-safe casserole and cook in the microwave at full power for 5 minutes.)
  3. When the apples are just soft, you can add sugar and cinnamon—but you don’t have to if you find the apples flavorful enough. Mix the sugar (about ½ cup) and ground cinnamon (¼ to ½ teaspoon) together in a small bowl first and then add the mix to the apples and cook on just a bit longer—a few minutes, not more than five.
  4. McIntosh and Granny Smith are good cookers and hold their form. You can decide if you want a fine or coarse applesauce; use a potato masher to get the consistency you favor. Let the applesauce cool to room temperature, then cover and refrigerate.
  5. If you didn’t add cinnamon earlier, you can dust the applesauce with cinnamon or nutmeg just before serving.

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Recipe by Harvest to Table at