Just a plain and simple applesauce to serve with latkes.
Ingredients
- 3 pounds apples – peeled, cored and chopped
- 3 cups water
- 1 cup white sugar
- 1 tablespoon lemon juice
Directions
Step 1
Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
Step 2
Run cooked apples through a food mill or blender. Stir in the sugar and lemon juice. Cook over medium heat for about 3 to 5 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 186 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium5mg | 0% |
Total Carbohydrate49g | 18% |
Dietary Fiber4g | 15% |
Total Sugars43g | |
Protein1g | |
Vitamin C8mg | 42% |
Calcium13mg | 1% |
Iron0mg | 1% |
Potassium186mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
- by: JWONG
- 23 years ago
This recipe was fabulous!!!!! I’ll never buy the pre-made applesauce again. Instead of running the cooked apples through a blender, I mashed them in the pot using a potato masher. By doing this, little chunks of apple were left in the sauce. I also added a bit of cinnamon for a twist.
-
- by: Cookdap Member
- 23 years ago
For those of us who are novice enough to need a recipe for applesauce, this one should mention something about straining the apples (saving cooking juices) before processing, and adding back juice as needed for consistency. Otherwise you’ll wind up, as I did, with apple soup. I would also reduce amount of sugar by half.
-
- by: DRHELYMO
- 23 years ago
I used half the amount of recommended sugar, and it was still really sweet. But it was great otherwise. When I make it again, I will use less sugar. And since this was my first applesauce attempt, I appreciated the tip from a previous review to drain the apples before blending!
-
- by: Cookdap Member
- 23 years ago
This recipe was very easy. Although the recipe says run through food mill or blender, I whisked the apples while they were cooking, and the sauce turned out smooth. I found there was no need to drain the apples after cooking, because they thickened naturally. I will use this recipe again.
I only added about 4 TBSP. of sugar. -
- by: Cookdap Member
- 22 years ago
This was the best applesauce I’ve ever tasted. I would suggest cutting back on the sugar, though. It may have been that I had very sweet apples.
SUGGESTION: Save the apple broth after cooking the apples. You can make cidar or something with it. I used it in place of plain water for steamed rice a couple of days later. AWESOME!
-
- by: BC Survivor
- 22 years ago
This is very tasty applesauce! I agree with the other posts about cutting back on the sugar. As it does depend on the apples your using. I would suggest that when you add the sugar, start with 1/4 c., add a little bit more sugar as you go along, tasting with each addition of more sugar. You can pretty much judge at that point how sweet you want it. I also added cinnamon. I also strained the apples before processing. There’s nothing like fresh applesauce, thanks for this recipe!
-
- by: Cookdap Member
- 22 years ago
Absolutely delicious! This recipe has quickly become a family favorite. I used a potato masher to make the sauce more chunky as another reviewer mentioned. I also used Granny Smith apples so I thought the sugar amount was fine. Sprinkle cinnamon once in the serving bowl and you have a simple yet impressive dish to compliment any meal!
-
- by: KIKA9133
- 22 years ago
YUMMY! This was a big hit with my whole family. My kids are fighting right now over who gets to eat the last bit of applesauce. I drained the water once the apples were tender. Didn’t need to put them in the blender, just stirred with a whisk and the consistency came out perfect. I added about 3 Tbs. brown sugar, 1 tsp. vanilla, a pinch of cinnamon and a dash of nutmeg. Delicious!!!!
-
- by: DEEDLE22
- 21 years ago
The first time I used golden delicious apples and lowered the amount of sugar and it was just ok. We used cinnamon to make it better. The second time I made this I used Granny Smith apples and kept the amount of sugar as stated in the recipe and it was soooo good!!! We didn’t need any cinnamon that time. I will never use store bought applesauce again.
-
- by: Rachelle Vernon Jones
- 21 years ago
Yum! I left the skins on and just cored the apples. I used an immersion blender to mix. I used Granny Smith apples and doubled the recipe. It filled four widemouth bottles which I steam canned for 20 minutes after cooking the apples and adding the sugar. I also only used about half of the cooking liquid. If you put the sauce in bottles right away you don’t need the lemon juice. Mine turned out yummy!
-
- by: Cal
- 21 years ago
Didn`t add the lemon juice, and added a little cinnamon and nutmeg. Not sure how much sugar I used… I just sorta added until I was happy. My Japanese friends, teachers, and students all loved this. They`ve NEVER had applesauce before. My Canadian friend also thought it was really good.
-
- by: Kirsten Finnigan
- 20 years ago
This was SOOOOO good but I didn’t use that much water. I doubled the recipe and probably used 4 cups of water. I also used 4 T. of brown sugar and 2 teas. vanilla, per another reviewer. I also used a potato masher followed by my immersion blender to keep it chunky. I wish I had made MORE!
-
- by: KWEEKS
- 20 years ago
Delicious! My kids could not believe how wonderful this was. I served it with Thanksgiving dinner. It did not take the full three cups of water, just enough to barely cover the apples. I also added cinnamon, which was very tasty. Thank you for sharing this!! It will be made again!
-
- by: Poofietomato
- 19 years ago
I chopped up a few HUGE Fuji apples, with the skin left on, and threw it into a saucepan. I used less water than the recipe specified, but it still turned out great. I ran the apples through the blender to chop up the peels and it tasted great! I didn’t add any sugar as the apples were sweet enough. Yummy and super healthy!
-
- by: Connie
- 19 years ago
This sauce came out Excellent!! I took advice from other reviews and used only barely enough water to cover and glad i did. It came out nice and thick, not runny. Also used 1 cup brown sugar in place of 1 cup white and 2 tsp. vanilla and 1/2 tsp apple pie spice. Will make again, can’t wait to make this for my Dad next time i go to visit.
-
- by: LINDA MCLEAN
- 19 years ago
Basic recipe is good, however, this called for way too much water. I had juicey Melrose apples and only need a quarter of a cup of water. I also cut back on the sugar and added a goodly amount of cinnamon. Because my apples were so tender, I didn’t need to run them thru the food processor. A simple mashing with a potato masher did the trick just fine. Great thing to do with all of those apples after a day of apple and pumpkin picking! Thanks Rachel!
-
- by: Djar
- 18 years ago
After reading all the comments about the water, when I made this, last night, I drained the apples and put the cooked chunks in the food processor. I suspect the draining part was left out of the recipe’s instructions. I added the juice of half a lemon to the cooking water, and the juice of the other half to the pulp in the processor. I used no sugar and old Granny Smiths. It was wonderful, just like that. Then I tried adding a 1/2 tsp of cinnamon to a 1 cup serving, which was also wonderful.
So, just drain the cooked apples and forget about the water quantity–just use enough to cover the apples, for simmering.
-
- by: CCRUISE
- 17 years ago
Delicious… And I usually don’t care much for applesauce! I used granny smith apples and because I didn’t have enough white sugar, I used a mix of both white and brown sugars, and it turned out amazing!
I also added a bit of cinnamon and nutmeg to to the applesauce… And I took the advice of another reviewer and just used one cup water and 1/2 cup sugar.. And mashed the apples with a potato masher!
-
- by: Lovemy3boys
- 17 years ago
Not bad. I had to blend the apples in a food processor after cooking to get correct consistency. I did use a little cinnamon and will probably for go that next time, even a small sprinkle turned the apple sauce a brown color and gave it a bit of an over whelming cinnamon flavor. My son loved it but my husband said it was too sweet, almost like a dessert.
-
- by: Mrs Sweet Tooth
- 17 years ago
The 1st lot I made I added some cinnamon & the 2nd lot I added fresh strawberry’s. It was a huge hit with the kids. I got 4 8oz jam jars & then I gave them a boiling water bath to seal them, so I could put them into my food storage. I drained some of the water before I put it into the blender, I also added the 1/4 cup sugar & lemon juice while I was cooking the apples so I didn’t recook them.
-
- by: Jane
- 15 years ago
I loved this recipe and so did my 3 year old. Before it even cooled, she asked for 2 servings of it. She is my best critic! What I did was use approx. 2.5 to 3lbs of apples, some were Macintosh and few were Red Delicious. I also included the only pear that I had. I followed the directions and placed them iin the blender. I did peel 4 peaches, freshly picked and added those to the mixture in blender. I added 4 tbls of sugar a dash of cinnamon and I grated fresh nutmeg to my taste! It is absolutely yummy! I will make this again next time with 1.5 lbs of pears and 1.5 lbs of apples! Can’t wait!
-
- by: Pomplemousse
- 14 years ago
Very good, but I didn’t use that much water or sugar–I cut both in half. I didn’t want to strain the apples, and I had Red Delicious, which can be sweet, so I didn’t want the applesauce to be too sweet. There’s another recipe on here that I tried that I like a bit better because it calls for cinnamon (I LOVE cinnamon), but this is a plain applesauce you can add almost anything too. I had to simmer for another 10-15 minutes to get it to the right mushiness for applesauce. It would be good for recipes since it is so plain. I smoothed it out in the food processor for a lovely applesauce. Thanks for the recipe!
-
- by: Susan
- 14 years ago
Excellent! I have been making applesauce using this basic recipe for years though with much less sugar. But save yourself some time and trouble. If you are using a food mill there is no need to peel or core the apples. Just cut into chunks and cut out any bad parts. The seeds etc will not go through the food mill. For variety add cinnamon, or melt some red hot cinnamon candies into the still hot applesauce. Usually no need to put back on the stove if you run through food mill just after boiling. The sugar/candies will melt just fine. Enjoy!
-
- by: Vicky Wirtz
- 14 years ago
Too much work. Save all the work of coring and peeling. I simply quarter apples WITH peel and core, fill crock pot to the top with apples, add 1/2 cup water, let it cook till apples soft. Pour all into apple mill and press through…..best and sweetest applesauce ever and only a tablespoon of seed and skin will be left in the mill. Amazing use of all the apple without any peeling. If you want to add sugar or cinnamon, return to crock pot and season. I cook it down from here to make applebutter also. I also can the applesauce straight from the crock pot when I bring back to a boil. I have apple trees and never peel or core when canning applesauce. Everyone is amazed at how sweet it is without any sugar.
-
- by: Judyg
- 14 years ago
I had six gala apples that needed to be used. Instead of water, I used 1/2 can Gingerale to cook apples (about 1/3/ way up in saucepan. I added 3 packets of Splenda, dash of cloves, 2 tsp. lemon juice, and about 2Tbsp. cinnamon (to taste). I just mashed down and left chunky! Delicious!!!
-
- by: Preta75
- 14 years ago
Great recipe and tastes great! This was super easy and a great way to use up some apples that were on their last leg. I only had 1 lb of apples so I just barely covered with water as the written part of the recipe states and add just a little under a 1/4C of sugar (I just added a few teaspoons of sugar to taste approx. 1/4C) and the juice of 1/2 of a lemon. I also added a couple of cinnamon sticks. Will definitely make again.
-
- by: RWC4520
- 14 years ago
SKIP the sugar altogether, especially if you’re using a sweeter apple. There’s no need for any sugar at all. I also use apple cider instead of the water (and cut back on the liquid – 1 cup maximum). It’s incredibly easy if you core and peel the apples and put them in a crockpot overnight on low. No stirring, just let it cook.
-
- by: Joydee Mccorkle
- 14 years ago
Excellent & easy recipe to eat right away, freeze or can. For 20 years I’ve peeled & cored my apples & placed them in microwave w/1/4 Cup of water for 11-12 minutes on HI. Simply remove bowl from oven, mash & add sugar & spices as preferred. We like our sauce on the chunky side. I often toss in a handfull of Red Hots candy in place of sugar & cinnamon. It adds a rosy color. This year I used Honey Crisp apples….yummy!
-
- by: Blyn
- 14 years ago
I don’t know if it was my apples, or if the lemon juice just really comes through in this, but I found it a bit tart. I guess I could have added more sugar, but the taste was a little off. The second time I make this I’m going to do it in the slow cooker without the lemon. UPDATE: I made this a second time in the slow cooker and barely had to add any sugar. I mashed it with a potato masher for a chunky applesauce and added a heavy sprinkling of cinnamon. This is how I’m going to make it from now on!
-
- by: Carrie
- 14 years ago
My 7 year old just made this, and it and it’s delicious! We only added about 1/2 cup of sugar, and we DID NOT PEEL THE APPLES!! I used my blender to puree the cooked apples, and it’s super smooth. Leaving the skin on didn’t affect the texture at all, and it left in all the great vitamins!
-
- by: Wantabunch
- 13 years ago
I never knew applesauce was so delicious until I made it myself! I used Jonathan apples (NOT peeled or cored), filled a 12 quart stockpot, added just a bit of water (half cup?) and just a bit of sugar (half cup?) and sprinkled on the cinnamon. Let it simmer for an hour or two, stirring it down occasionally, then put it through my kitchenaid fruit & veggie strainer, and canned it in a waterbath canner. It’s so much better than anything you can buy at the store. YUM.
-
- by: Peebsy Weebsy
- 13 years ago
You can’t get any simpler than this recipe. It was so fast and easy to make. I used a combo of Granny Smith and Pink Lady apples. I used a hand blender to puree my cooked apples, leaving it a little chunky. I added just 1/4 cup of sugar and that was plenty of sweetness for my taste. I think the one cup the recipe called for would make a sickeningly sweet sauce (hence the 4 stars instead of 5). When you make your applesauce, start with a small amount, taste and add a bit at a time until your desired sweetness level. I served these with latkes.
-
- by: Dianna
- 13 years ago
Try making this without sugar (or with very little). The natural sweetness of the apples would be enough without adding more. To really make a great applesauce add cinnamon and nutmeg – YUM! I’ve been doing this for years including when my girls were babies and they’ve grown up on it.
-
- by: Christinem
- 13 years ago
Great basic recipe – I used Empire apples, treated in lemon water to prevent browming, so at first I added no sugar but after cooking and pureeing the apples I found it too tart for my taste buds, never mind my daughter’s. So I added half the sugar and it came out perfect – not too sweet, just slightly tart, and very fresh-tasting. I’ll probably make a sugarless batch to use in baking, regardless of the apple type.
-
- by: Crawwilk
- 13 years ago
I’d never made applesauce before. This became my “go to” recipe this fall. We use freshly picked apples of a sweet and tart variety – 8 lbs total. I used my smoothie maker to puree and the consistency was wonderful. I added no sugar, 1/2 tsp each nutmeg & cinnamon and juice of 1/2 a lemon. I also drained the apples and thank those who added that helpful hint. I kept back some of the water, refrigerated it and replaced normal tap water with it to make morning oatmeal and cream of wheat. My kids can’t get enough of this applesauce! Thanks for sharing. This was really easy to make.
-
- by: Bebe
- 12 years ago
I made this in my slow cooker, reduced the water to 1/2 cup but otherwise followed the recipe. I didn’t spend too much time chopping the apples. I cut them in chunks and mashed them with my potato masher once they were soft. This applesause has a very fresh, clean apple taste. Although I love spices, this recipe is perfect as is. I will make this again.
-
- by: Kristy Guillotte
- 12 years ago
made this today, it was so good and easy to make Like other reviewers I didn’t use the full cup of sugar I used 3/4 and added a sprinkle of cinnamon. My kids could not eat it fast enough. I just used a potato masher to break up the apples to the texture I was looking for.
-
- by: Jwo
- 12 years ago
I’ve made this several times and love how easy it is to end up with a GREAT taste! We like a super-smooth appleasauce, so I use my immersion blender right in the pot. Sugar can be adjusted according to taste/type of apples; can add cinnamon or red hots or as written: all are winners!
-
- by: Auriam
- 12 years ago
I found this recipe simple to understand and easy to follow. However, I used overripe Gala and Fuji apples, which are already very sweet and tart – which made it possible to make the applesauce without any sugar added! Also, some cinnamon would have made it a bit more palatable. But it did go well with my latkes!
-
- by: Steve Pond
- 11 years ago
my contribution to the Thanksgiving meal is homemade applesauce, I use a combination of Granny Smiths, Macintosh and Honey Crisps,tasting and adding any spices or sugars after cooking to taste.If making for a crowd don’t forget to add a little lemon juice to the apple slices to keep from turning color
-
- by: Bettyem
- 9 years ago
OMG, why have I been buying Applesauce. I do admit that buying it is so much easier, but when I make it, I get to decide what goes in it. I didn’t follow the recipe entirely, in fact I omitted the sugar and the lemon juice. It tasted just like the unsweetened sauce that I would buy at the store. Now I know what to do with my apples when no one is interested in eating them!
Leave feedback about this