Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Classic Applesauce 3.2 (194) 4 Reviews 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 September 6, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 45 mins Yield: 6 cups McIntosh apples make a traditional applesauce, but using a mix of varieties gives dimension. You can stir in up to three tablespoons dark-brown sugar, if you like. Ingredients 4 pounds apples, such as McIntosh, Gala, and Braeburn ¼ cup fresh lemon juice (from 2 lemons) 3 tablespoons dark-brown sugar (optional) Directions Peel, core, and slice apples. 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. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.) Let cool, then transfer applesauce to airtight containers. Standard Cook's Notes Refrigerate applesauce up to 5 days, or freeze up to 2 months. Print