"I particularly like McIntosh apples for a traditional applesauce, but using a mix of varieties gives dimension. Although the apples may be sweet enough on their own, stir in up to 3 tablespoons dark-brown sugar, if you like." -- Sarah Carey, editor in chief, Everyday Food
- 4 pounds apples, such as McIntosh, Gala, and Braeburn
- 1/4 cup fresh lemon juice (from 2 lemons)
- 3 tablespoons dark-brown sugar (optional)
Peel, core, and slice apples.
In a large pot, bring apples, lemon juice, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
Let cool, then transfer applesauce to airtight containers.