Preparation info

  • Difficulty


  • Yield: about

    1 qt

Appears in


Ingredients U.S. Metric
Apples 4 lb 2 kg
Sugar as needed as needed
Flavoring (see step 5)
Lemon juice to taste to taste



  1. Cut the apples into quarters and remove the cores. Skins may be left on because they will be strained out later. (Red peels will color the applesauce pink.) Coarsely dice the apples.
  2. Place the apples in a heavy saucepan with about 2 oz (60 ml) water. Cover.
  3. Set the pan over a low heat and cook the apples until very soft. Stir occasionally.
  4. Remove the cover. Add sugar to taste. The amount depends on the desired sweetness of the sauce and the sweetness of the apples.
  5. Add desired flavoring to taste, such as grated lemon zest, vanilla, or cinnamon. Add lemon juice to taste, especially if the apples lack tartness. Simmer for a few minutes to blend in flavors.
  6. Pass the sauce through a food mill.
  7. If the sauce is too thin or watery, let it simmer uncovered until thickened.