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Chunky Applesauce

Using both McIntosh and Granny Smith apples will ensure the right texture -- the McIntoshes will break down and become saucy, while the Grannies will stay chunky.

  • yield: Makes 2 cups


  • 2 Granny Smith apples (about 3/4 pound)
  • 3 McIntosh apples (about 1 pound)
  • 1 tablespoon margarine or unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons sugar

Cook's Note

The applesauce will keep, refrigerated in an airtight container, up to 2 days.


  1. Step 1

    Peel, core, and cut apples into 3/4-inch chunks. Melt margarine in a medium saucepan over medium-low heat. Add apples, cinnamon, sugar, and two tablespoons water. Cook, stirring occasionally, until the apples are tender, about 10 minutes. Serve warm or chilled.

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