Applesauce · Stovetop Cinnamon
Homemade Stovetop Applesauce
Apples simmered with a splash of cider, lemon and a cinnamon stick until soft, then mashed chunky or blended smooth. Sweeten only if your apples need it; it's the classic partner for latkes.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 8 · About 4 cups
- Level
- Easy
Ingredients
Applesauce
- 4 lb apples, about 8 medium, a mix of sweet and tart
- 2 tbsp lemon juice
- ½ cup apple cider, or water
- 1 cinnamon stick
- 1 pinch kosher salt
- 2–4 tbsp granulated sugar, or light brown sugar, only if needed (optional)
Steps
- Peel, core and cut the apples into 1-inch chunks, tossing them with the lemon juice in a large pot as you go so they don't brown.
- Add the cider, cinnamon stick and salt to the pot.
- Cover and bring to a simmer over medium heat.
- Lower the heat and simmer covered, stirring now and then, until the apples are very soft and falling apart.
- Take out the cinnamon stick. Mash with a potato masher for chunky sauce, or blend in the pot with an immersion blender for smooth.
- Taste, and stir in sugar a tablespoon at a time only if it needs it. If the sauce looks watery, simmer it uncovered, stirring, until thicker.
- Serve warm, at room temperature or chilled.
Tip: Mix your apples: sweet ones like Gala or Fuji for flavor, plus soft tart ones like McIntosh or Granny Smith for tang.
Tip: Leave the red peels on and blend smooth for a rosy sauce, or cook unpeeled and press it through a food mill to remove the skins.
Storage: Refrigerate in a covered container up to 1 week, or freeze up to 6 months.
Make ahead: Make up to 1 week ahead and refrigerate. Serve cold, or warm it gently on the stove.
Estimated nutrition per serving: 130 calories · protein <1 g · carbohydrates 33 g · fiber 5 g · sugars 25 g · fat 0 g (saturated 0 g) · sodium 15 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 5 of 5 ingredients.