Classic Applesauce

Our easy applesauce recipe has a velvety smooth texture and big apple flavor thanks to whole apples (even the peels!).

By Yankee Magazine

Apr 01 2017

Applesauce is so simple that sharing an easy applesauce recipe seems a little redundant. But there is a right way to make it. First, leave the peels on. They add flavor, vitamins, and a little color you’ll remove them later when you run the sauce through the food mill. Second, do use the food mill — it creates the best velvety texture. Third, the amount of sugar you add depends on the apples you choose, so start with a tablespoon and keep adding and tasting until you get it right.

Adding 3 tablespoons of water to the pot creates just enough steam to break down the apples quickly. If you like a looser sauce, add another tablespoon or two of water after you put the apples through the food mill.


3-pounds (about 6 large) tender-sweet and tender-tart apples (see Apple Guide)
¼ cup water
1 tablespoon granulated sugar, plus more to taste
3- to 4-quart Dutch oven or other heavy-bottomed pot
Food mill


Core the apples (do not peel), then cut into large chunks (about 2 inches). Put the apples and water in a pot over medium-high heat and cover. When the water begins producing vigorous steam, reduce the heat to medium-low and cook, stirring occasionally, until the apples become quite tender and can be smashed with the back of a wooden spoon, 15 to 20 minutes.

Process the apples through a food mill. Add sugar, taste, and add another tablespoon or two as desired. Thin with additional water, if needed. Serve cold or at room temperature.