Chunky Applesauce

Serve this applesauce alongside Talia's Favorite Latkes.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, December 2003


  • 2 Granny Smith apples (about 3/4 pound)
  • 3 McIntosh apples (about 1 pound)
  • 1 tablespoon margarine or unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons sugar


  1. Peel, core, and cut apples into 3/4-inch chunks. Melt margarine in a medium saucepan over medium-low heat. Add apples, cinnamon, sugar, and two tablespoons water. Cook, stirring occasionally, until the apples are tender, about 10 minutes. Serve warm or chilled.

Cook's Notes

Using both McIntosh and Granny Smith apples will ensure the right texture -- the McIntoshes will break down and become saucy, while the Grannies will stay chunky. The applesauce will keep, refrigerated in an airtight container, up to 2 days.