Best For: Breakfast, Sides, Snacking
Prep Time: 5-10 minutes
Cook Time: 10-15 minutes
Yield: 6 cups of applesauce, about (6) 8 oz. jars
- 8 apples with red skin, cored and diced (we recommend Ambrosia, Cortland, Fuji, Gala, or McIntosh; try combining a few varieties for a more intricate flavor!)
- 1 vanilla bean, cut in half, seeds scraped out (substitute 1 tsp vanilla extract)
- ¼ cup water
- ½ tsp ground cinnamon
- Pinch of salt
- Optional: 1 Tbsp lemon juice or 2 Tbsp honey or maple syrup
- In a large saucepan, combine apples, vanilla, and water. Stir then cover.
- Turn heat to medium and cook, stirring occasionally, until apples are soft and break down into a chunky sauce. If the sauce is too runny, remove the lid and simmer for several minutes to evaporate the water.
- Turn off heat and allow sauce to cool to room temperature.
- Remove vanilla bean and run the sauce through a food mill or blender.
- Taste the sauce. If it is too sweet, add 1 Tbsp lemon juice. If too tart, add 2 Tbsp honey or maple syrup.
- Transfer to airtight jars and store in the fridge. Sauce will last for about 1 week.