Sobre esta receta

Una compota de manzana casera clásica y simple hecha con manzanas frescas, un toque de canela y la cantidad justa de azúcar para dejar brillar el sabor natural de la fruta. Esta receta confiable se prepara en menos de una hora con un esfuerzo mínimo — no se requiere equipo sofisticado. Ya sea servida caliente junto a chuletas de cerdo, esparcida sobre panqueques o comida directamente del tazón, esta es la clase de receta que harás una y otra vez cada otoño.

Instrucciones

1. 1

   Peel, core, and quarter all the apples. Cut each quarter into 2–3 chunks (roughly 1-inch pieces) so they cook evenly. No need to be precise — they'll all break down.

2. 2

   Add the apple chunks, water, and lemon juice to a large pot. Stir to combine. The lemon juice brightens the flavor and helps prevent browning.

3. 3

   Bring the pot to a boil ^[over medium-high heat], then reduce the heat ^[to medium-low]. Cover and simmer, stirring occasionally, until the apples are completely tender and falling apart, about 20–25 minutes.

4. 4

   Remove the pot from heat. Add the granulated sugar, brown sugar, cinnamon, salt, and nutmeg (if using). Stir well to combine and let the residual heat dissolve the sugars.

5. 5

   Mash the apples with a potato masher to your preferred consistency — a few rough strokes gives you a chunky, rustic sauce; more mashing yields a smoother result. For very smooth applesauce, use an immersion blender or pass through a food processor.

6. 6

   Taste and adjust: add more sugar if the apples were tart, more cinnamon for warmth, or a splash more lemon juice for brightness. Stir in the vanilla extract (if using) now, while the sauce is still warm.

7. 7

   Serve warm immediately, or let cool to room temperature before transferring to airtight container. Refrigerate for up to 10 days or freeze for up to 3 months.