Food & Cooking Recipes Quick & Easy Recipes Caramel Applesauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 cups This applesauce is delicious served with our Potato Latkes. Ingredients 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 ⅓ cup sugar 1 teaspoon ground cinnamon Pinch of salt Directions In a large bowl, toss all the apples with lemon juice, and set aside. 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. 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. Rate it Print