5 Ingredients or Fewer

Applesauce Plain and Simple

April  4, 2011
0 Ratings
  • Prep time 15 minutes
  • Cook time 20 minutes
  • 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 a bit of honey and cinnamon to enhance flavor. And, sometimes, not even cinnamon is necessary! PS> Great for latkes, any kind of vegetable pancake, and mixed with cottage cheese or sour cream! —Bevi

What You'll Need
  • 12 Organic Macintosh apples or other apples that get soft and mushy when cooked
  • honey or agave syrup to taste
  • 1/2 teaspoon Cinnamon, if desired
  1. Add about 2 inches of water to a 3 quart saucepan
  2. Quarter the apples, leaving on the skin. Cut off the center core and be sure to root out seeds.
  3. Place apples in the saucepan to fill; add more apples if necessary.
  4. Cover and cook over medium to low heat until the apples are mushy. Stir occasionally to be sure apples are not sticking to the bottom of the pot.
  5. Latch a food mill onto a medium sized glass or ceramic bowl, and ladle the apples and 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 honey and cinnamon. Serve hot or cold.
  7. NOTE: This applesauce freezes very well. Add completely cooled applesauce to a freezer bag or plastic container. Freeze. You can cook the frozen applesauce directly in a saucepan on very low heat until it's warm and liquidy.

See what other Food52ers are saying.


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.