Apple Sauce


  • 4 pounds of apples (about 8 to 10 apples, depending on the size (use apples varieties that are good for cooking such as Granny Smith, Gravenstein, Mcintosh, Fuji, or Golden Delicious)
  • 1 lemon zest
  • 1-3 tablespoons lemon juice or apple cider vinegar (to desire tartness)
  • 1 cinnamon stick
  • 1/2 cup of brown sugar
  • 1 cup of water
  • 1/2 teaspoon of salt
  • ¼ cup unsalted butter



  1. Place the peeled, cored, and quartered apples into a large pot. Add the lemon zest, the lemon juice or vinegar, cinnamon stick, sugar, water and salt.
  2. Bring to a boil on high heat, then lower the temperature, cover the pot, and maintain a low simmer for 15-20 minutes, until the apples are completely tender and cooked through.
  3. Once the apples are cooked through, remove the pot from the heat. Remove the cinnamon stick.
  4. Use a potato masher to mash the cooked apples in the pot to make a chunky applesauce. For a smoother applesauce you can either run the cooked apples through a food mill, or purée them using a stick blender or a standing blender. (If you use a standing blender, do small batches and do not fill the blender bowl more than halfway.)
  5. Last but not least, add the butter and mix it until totally melted and incorporated.