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Applesauce

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sauces & condiments•european•vegan, vegetarian, gluten-free
40 minutes•about 4 cups•

Ingredients

  • 3 pounds apples – peeled, cored, cut into 1-inch chunks (~8.5 medium apples)
  • 1 1/2 tablespoons lemon juice – freshly squeezed
  • 1/2 cup water
  • 2 tablespoons granulated sugar (25g)
  • 1/4 teaspoon fine salt
Applesauce

Instructions

  1. 1.

    Combine the apples, lemon juice, water, granulated sugar, and fine salt in a heavy-bottomed pot and stir to coat evenly.

  2. 2.

    Cover and bring to a steady simmer over medium heat, 5–8 minutes.

  3. 3.

    Reduce heat to medium-low and cook covered, stirring occasionally, until the apples collapse and are very tender, 20–25 minutes. If the mixture threatens to scorch, lower the heat.

  4. 4.

    Uncover and mash with a potato masher for a chunky texture, or blend with an immersion blender for smooth. Cook uncovered 2–5 minutes more, stirring, until thickened and the applesauce holds a gentle mound on a spoon.

  5. 5.

    Remove from heat, taste, and adjust sweetness and acidity as desired. Cool to room temperature, then refrigerate in an airtight container for up to 1 week or freeze for up to 3 months. Serve warm or chilled.

Applesauce is a simple, comforting purée of cooked apples with a softly sweet, bright flavor and a texture that can range from rustic and chunky to silky-smooth. It can be served warm or chilled and pairs well with savory dishes like roast pork or latkes as well as with yogurt, pancakes, or as a baking ingredient. The best versions taste distinctly of apples, with balanced tartness and a clean finish.

Historically, applesauce traces back to medieval European cookery, where fruit purées were common accompaniments to meat. Over time it became a staple across Germanic, Nordic, and Central European cuisines (often called Apfelmus), and later a pantry classic in North America. It holds a place in Jewish cooking alongside potato latkes and is also valued as a foundational baby food and a home-canning favorite.