Applesauce Plain and Simple

By Bevi
April 4, 2011

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

Makes: two quarts


  • 8 Organic Macintosh apples
  • 1/2 teaspoon Cinnamon, if desired
In This Recipe


  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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