• Yield: Makes about 7 cups

Source: Martha Stewart Living, October 1996


  • 18 McIntosh apples (about 6 pounds), peeled, cored, and quartered
  • 1 cup apple cider
  • 1 large cinnamon stick
  • 1/2 vanilla bean
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground mace
  • 1/2 cup sugar, or to taste
  • 2 tablespoons freshly squeezed lemon juice


  1. Combine apples, apple cider, cinnamon, vanilla bean, ginger, cardamom, nutmeg, mace, sugar, and lemon juice in a large, wide, heavy-bottomed saucepan.

  2. Place the saucepan over medium heat, and cook, stirring often with a wooden spoon to prevent scorching, until apples are broken down and saucy, about 50 to 60 minutes. Mash any large pieces of apple with a large wooden spoon to help them break down. Adjust seasoning to taste with more sugar and spices. Remove the apple mixture from the heat, and let stand to cool completely before serving, discarding cinnamon sticks and vanilla pod.

Cook's Notes

Applesauce can also be stored in an airtight container for 2 to 3 days in refrigerator.


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