Classic Applesauce

"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

  • Prep:
  • Total Time:
  • Yield: Makes 6 cups
Classic Applesauce

Photography: Standard

Source: Everyday Food, January/February 2012


  • 4 pounds apples, such as McIntosh, Gala, and Braeburn
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 3 tablespoons dark-brown sugar (optional)


  1. Peel, core, and slice apples.

  2. 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.

  3. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)

  4. Let cool, then transfer applesauce to airtight containers.

Cook's Notes

Refrigerate applesauce up to 5 days, or freeze up to 2 months.


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