| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 Granny Smith and 4 Golden Delicious apples, peeled, cored, cut into 1/2-inch slices
- 1 cup apple cider or juice
- 1 lemon, juiced
- 1/4 cup light brown sugar
- 2 cinnamon sticks
- 1/4 teaspoon ground cinnamon
- Dash nutmeg
Instructions
- Add apples, apple cider, lemon juice, sugar, cinnamon sticks and a dash of nutmeg to a large saucepan. Bring to a boil, cover with a lid and reduce to a simmer. Let cook for 15 minutes or until apples are tender. Remove cinnamon sticks and discard.
- Mash with a potato masher, and stir in the 1/4 teaspoon ground cinnamon and dash of nutmeg. Transfer to a serving dish and serve warm.
Nutrition Facts
| Calories | 223 calorie |
| Total Fat | 0.5 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 0 milligrams |
| Sodium | 9 milligrams |
| Carbohydrates | 59 grams |
| Dietary Fiber | 4 grams |
| Protein | 1 grams |
| Sugar | 48 grams |
Reviews
Yes as you can see I am making homemade apple sauce in June but hay, I felt like it! I followed the recipe exactly and added water instead of juice and that worked great too. But when I mashed the apples they did not mash so I put them on high heat for two minutes and they still did not mash. I put them in a blend and then it worked. I also had put aside and had strained the juice cause there was to much. In the end U made my own recipe of how to make apple cider and sauce at the same time.
Way too tart for my taste. I would eliminate or decrease the lemon juice next time
Fast, sinple, and delicious. I was missing the cinnamon sticks but substituted extra cinnamon sugar. I also used all gala apples it it turned out great.
This is quite possibly the best applesauce I have ever had I used water because I didn’t have cider or juice and it was still amazing.
i made a cinnamon cranberry apple sauce that came out wonderful leaving the peels on to give it a red color and came out tasting like heaven
I made this once before. I left out the lemon. This time I went to make it and Didn’t have apple juice or cider. I didn’t want to add just plain water so I boiled the apple core and skins with two cups of water reduced by half then strained then followed the rest of the recipe and used a food processor instead of the potato masher.
Easy to do
I will never buy applesauce again. I love this recipe! I’ve already made it about a dozen times, and it never lasts more than a few days. This fall, I bought several pounds of apples to make an enormous batch to put in the freezer so I can have it all winter. The only change I made is that I put the applesauce through a food mill to give it a smoother consistency.
I halved this recipe for just my hubby and I and served this still warm with a pork roast, hands down, the best applesauce I have ever had. So easy to make, only takes a few minutes of prep time. Used an immersion blender instead of potato masher. Highly recommend and will def. make again.
This is awesome, and while it is suggested to enjoy while it is warm, it is that much more enjoyable when chilled. It seems that the apple sauce congeals when chilled giving it more substance. My wife and daughter really enjoyed this and said it was better than my Grandmothers…