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Caramel Applesauce

This applesauce is delicious served with Potato Latkes.

  • Yield: Makes 2 cups
Caramel Applesauce

Source: Martha Stewart Living, December/January 1998/1999


  • 2 Granny Smith apples, peeled, cored, and sliced into eighths
  • 2 McIntosh apples, peeled, cored, and sliced into eighths
  • Juice of 1 lemon
  • 3 tablespoons unsalted butter
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt


  1. In a large bowl, toss all the apples with lemon juice, and set aside.

  2. Melt butter in a large skillet set over medium-high heat. Sprinkle sugar over melted butter; cook until sugar begins to brown. Add apples; cook until they turn golden brown, about 8 minutes. Stir in cinnamon and salt; remove skillet from heat.

  3. Place apple mixture in the bowl of a food processor; process until smooth. Store in an airtight container, refrigerated, up to 3 days. Serve warm or at room temperature.

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