How To Make Applesauce At Home - Bon Appetit

The only thing better than a good recipe? When something's so easy to make that you don't even need one. Welcome to It's That Simple, a column where we talk you through the process of making the dishes and drinks we make with our eyes closed.

The most obvious part of apple-picking is the part I always seem to forget, and that’s the sheer number of apples I end up taking home. After spending an hour or two getting to the orchard, I want to spend at least that amount of time wandering through the rows of trees and grabbing a few of each variety. Before I know it, my totes are drooping under the weight and I’m schlepping 22 pounds of apples from Baltimore to Brooklyn on the Bolt bus.

When my fridge is full to the brim of apples and I’ve had enough cake and crumble bars, I make applesauce. It’s surprisingly quick, extremely flexible, pretty healthy (or at least, very acceptable to eat for breakfast), and good for freezing. You don’t even have to chew it—how’s that for l-i-v-i-n-g?

Here’s how I do it: For the most exciting color, texture, and flavor, I like to use a mix of apples. Some with green skin, some with red. Some that are tart and crisp, others that are soft and sweet. They don’t have to be perfect-looking specimens, so feel free to hit up the seconds at the farmers market if that’s an option for you. Four pounds of apples will make around 6 cups of sauce.

Start by rinsing your apples. Now comes the question of peeling: If you don’t mind the texture of the skin, don’t bother. If you want a super-smooth sauce, peel. (FWIW, I prefer to leave the peels on for texture, flavor, color, and to reduce food waste.) Core the apples, removing any seeds and stems, then cut them into large chunks.

Carla Lalli Music's dreamy applesauce gets its rosy glow from apple skins.

Alex Lau

Next, dump them in a big pot and pour in water (better: a combination of water and apple cider) to reach a quarter-way up the fruit. Throw in a cinnamon stick or two, a peel of lemon, and—if you have it—the seeds of a vanilla bean (if you want to use vanilla extract, that comes at the end). You could also add a small knob of peeled and crushed ginger, if that’s your thing.

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How To Make Applesauce At Home - Bon Appetit
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