Classic Applesauce

1. 1

   Combine apples, cinnamon stick, lemon juice, salt, and 1/4 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.

2. 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.

3. 3

   Applesauce can be made 4 days ahead. Let cool; cover and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.