6-Ingredient Old-Fashioned Applesauce
Back to Recipes & MoreIngredients
- 6 to 8 pcs (10 cups / ~1135 g) medium Granny Smith apples, washed and peeled (Chef’s Tips)
- ¾ cup (188 ml) water
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- ¼ cup (50 g) Redpath® Special Fine Granulated Sugar
- 2 tbsp (30 ml) lemon juice, preferably freshly squeezed
- ½ tsp (3 g) salt
- ½ tsp (2 g) ground cinnamon (optional)
Equipment
Apple corer OR paring knife
Chef’s knife
Cutting board
Heavy-bottomed saucepan (large)
Scale
Liquid measuring cup
Measuring spoons
Heatproof spatula OR wooden spoon
Fork OR potato masher
Food processor fitted with the metal blade OR blender
Instructions
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.
