Homemade Applesauce

Instructions

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.