The Best Applesauce Recipe

1. 1

   Core apples without peeling, then slice and roughly chop into 1/2- to 1/4-inch pieces. This will yield approximately 3 1/2 pounds prepared fruit (16 cups; 1.5kg). Transfer to a 5-quart Dutch oven, along with sugar, salt, apple cider vinegar, orange peel, and cinnamon stick. Stir to combine, then cover and place over medium heat until apples have wilted and begun to bubble in their own juices, about 15 minutes. If this process seems to be moving slowly, simply turn up the heat.

2. 2

   Continue cooking, stirring from time to time, until apples are fall-apart tender, about 10 minutes more. Remove orange peel and cinnamon stick, then puree to your desired consistency with an immersion blender or food processor (see note). If desired, thin as needed with apple cider to adjust consistency. For a more intense apple flavor, season with 1/4 teaspoon rose water.

3. 3

   Transfer applesauce to glass jars and refrigerate up to 3 weeks. If freezing, make certain not to overfill the containers, as the applesauce will expand once frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.