Rating: 3.56 stars
45 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 1
  • 45 Ratings

Make this vanilla-scented applesauce to serve alongside our Potato Rosti.

Martha Stewart Living, December 2002

Gallery

Recipe Summary test

Yield:
Makes about 1 1/2 quarts
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews

45 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 1