Step 1
Core the peeled apples and, with a chef’s knife, chop them into 1-inch chunks. Transfer chopped apples into a large, heavy-bottomed saucepan.
Step 2
Add water, the Redpath® Golden Yellow Sugar, the Redpath® Special Fine Granulated Sugar, lemon juice, salt, and cinnamon, if using. Place over medium-high heat and bring to a boil, stirring to dissolve the sugars. Reduce heat to medium-low and simmer; 10 to 15 minutes or until the apples are tender.
Step 3
Remove from heat and let cool slightly for 15 to 20 minutes, stirring occasionally.
Step 4
For chunky applesauce, mash the apples with a fork or potato masher until desired consistency is achieved.
Step 5
For smooth applesauce, place cooked apples and any liquid from the pot into a food processor or blender; this may need to be done in batches. Puree apple chunks until smooth.
Step 6
Serve immediately or allow to cool to room temperature and place into an airtight container and chill in the fridge; at least 30 minutes. Serve cold.
Step 7
Store leftovers in the fridge in an airtight container for up to 1 week.
*The skins of the apples can be left on if desired.
*Experiment with other apple varieties to take advantage of what’s available locally and try different flavours. Note that sweeter, less tart apples may not need as much sugar. Start with half the amount of each type of sugar if using sweeter apple varieties. Taste and add more as needed while the applesauce is still warm so the sugars can dissolve.
*If a thinner applesauce is desired, add more water. If the applesauce is too sweet, add a teaspoon or more lemon juice. If applesauce is not sweet enough, add a teaspoon or more of Redpath® Golden Yellow Sugar.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the resulting applesauce will be darker and may have a more pronounced caramel flavour.
