Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Vanilla Applesauce 3.6 (45) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes about 1 1/2 quarts Make this vanilla-scented applesauce to serve alongside our Potato Rosti. Ingredients 14 ripe firm apples (about five pounds), such as Gala, peeled, cored, and quartered 1 cup apple cider, plus more as needed ¼ cup sugar, plus more as needed 1 large cinnamon stick 1 teaspoon ground ginger, plus more as needed ½ teaspoon ground nutmeg, plus more as needed 2 tablespoons freshly squeezed lemon juice 1 vanilla bean, split lengthwise and scraped Directions Combine all ingredients in a wide, heavy saucepan over medium heat. Cook, covered, stirring occasionally with a wooden spoon and adding more cider as needed to prevent scorching, until apples have broken down, 50 to 60 minutes. Mash any large pieces with the spoon. Add more sugar and spices, as desired. Remove from heat; discard cinnamon and vanilla pod. Serve warm or at room temperature with rosti potatoes. Cook's Notes Refrigerate in an airtight container up to three days. Print