5 Ingredients or Fewer

Applesauce Plain and Simple

April  4, 2011
0 Ratings
  • Makes Two Quarts
Author Notes

We usually have a roast chicken every 10 days or so from October through April. It would be unthinkable to serve the chicken without applesauce. Vermont has an abundant source of organic Macintosh apples, and so I am able to prepare applesauce without worrying about peeling the apples. The end result is a beautiful pink sauce, with only the addition of cinnamon to enhance flavor. And, sometimes, not even cinnamon is necessary! —Bevi

What You'll Need
  • 8 Organic Macintosh apples
  • 1/2 teaspoon Cinnamon, if desired
  1. Add about one inch of water to a 3 quart saucepan
  2. Quarter the apples, leaving on the skin.
  3. Place apples in the saucepan to fill; add more apples if necessary.
  4. Cover and cook over medium low heat until the apples are mushy.
  5. Latch a food mill onto a medium sized bowl, and ladle the apples and some of the cooking liquid into the mill. Pass through the mill. Add more cooking liquid to get the desired consistency.
  6. Taste. If you choose, add the cinnamon. Serve hot or cold.

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Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

2 Reviews

susan G. April 4, 2011
Sugar/sweetener free -- that's how I like it too!
Bevi April 4, 2011
The sweetness of the apples usually takes care of it. And I really love the pink color that the skins give.