How To Make Perfect Homemade Applesauce

Hannukah is fast approaching and I have my skillets ready to fry up some latkes. We have many great recipes for savory pancakes made with Russet potatoes, sweet potatoes, cheese, and even turnips (well, turnips and potatoes). We recommend that you try any and all of them.

But a great Hannukah meal also requires great accompaniments. Personally, I believe that both sour cream and homemade applesauce are essential. To that end, I share this recipe for perfect applesauce from my book, The Apple Lover’s Cookbook. 

Classic Applesauce Recipe

Applesauce is so simple that a 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 a food mill, sieve, or strainer. Second, do use a food mill if you have it—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. 

Note: As with apple pie, the more apple varieties you use, the better your sauce will be. My favorite varieties for sauce are McIntosh and Macoun, followed closely by Cox’s Orange Pippin, Liberty, Cortland, Empire, and Jonathan. If you’re at the supermarket and can’t find any of these varieties, try mixing something tart, like a Granny Smith, with something sweet, like a Gala or Fuji.

Ingredients

3 pounds (about 6 large) apples (see Note)

1/4 cup water

1 tablespoon granulated sugar, plus more to taste

Directions

Core the apples (do not peel), then cut into large chunks (about 2 inches). Put the apples and water into a 3- to 4-quart 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, 10 to 20 minutes, depending on the variety.

Process the apples through a food mill, sieve, or strainer until all of the sauce is extracted. Add sugar, taste, and add more sugar a tablespoon at a time, until you find your perfect level of sweetness. Thin with additional water, if needed. Serve warm or at room temperature. Yields: 3 cups