Applesauce
Ingredients
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- 3 pounds apples – peeled, cored, cut into 1-inch chunks (~8.5 medium apples)
- 1 1/2 tablespoons lemon juice – freshly squeezed
- 1/2 cups water
- 2 tablespoons granulated sugar
- 1/4 teaspoons fine salt
Instructions
1. Combine the apples, lemon juice, water, granulated sugar, and fine salt in a heavy-bottomed pot and stir to coat evenly.
2. Cover and bring to a steady simmer over medium heat, 5–8 minutes.
3. Reduce heat to medium-low and cook covered, stirring occasionally, until the apples collapse and are very tender, 20–25 minutes. If the mixture threatens to scorch, lower the heat.
4. Uncover and mash with a potato masher for a chunky texture, or blend with an immersion blender for smooth. Cook uncovered 2–5 minutes more, stirring, until thickened and the applesauce holds a gentle mound on a spoon.
5. Remove from heat, taste, and adjust sweetness and acidity as desired. Cool to room temperature, then refrigerate in an airtight container for up to 1 week or freeze for up to 3 months. Serve warm or chilled.
Applesauce is a simple, comforting purée of cooked apples with a softly sweet, bright flavor and a texture that can range from rustic and chunky to silky-smooth. It can be served warm or chilled and pairs well with savory dishes like roast pork or latkes as well as with yogurt, pancakes, or as a baking ingredient. The best versions taste distinctly of apples, with balanced tartness and a clean finish.
Historically, applesauce traces back to medieval European cookery, where fruit purées were common accompaniments to meat. Over time it became a staple across Germanic, Nordic, and Central European cuisines (often called Apfelmus), and later a pantry classic in North America. It holds a place in Jewish cooking alongside potato latkes and is also valued as a foundational baby food and a home-canning favorite.