← Back to Search Results
American, Jewish
Old-Fashioned Applesauce Recipe-6652

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0


Like many good cooks, my mother makes applesauce this way, for Hanukkah or any time. All the parts of the apple, including the peel and core, contribute their flavor to this applesauce. If the peel is red, it adds a little color too. You save time peeling the apples but then you do need to work the applesauce through a food mill.

If you don’t have a food mill, you can still make this applesauce. Simply peel and core the apples, then puree the applesauce in a blender or food processor. It might come out thicker but you can adjust the thickness with water.

Use any apples that are good for cooking. Recipes often call for tart apples such as Pippin or Granny Smith, but I also like medium-tart ones like Jonathan or sweet apples such as Golden Delicious or Gala. Besides, if you use sweet apples, you need less sugar.

This applesauce is plain and simply highlights the taste of the apples. There are many ways to flavor the applesauce: you can simmer a cinnamon stick or a vanilla bean with the apples or you can flavor the finished applesauce with all sorts of seasonings: a pinch of ground cinnamon, nutmeg or cloves, or grated lemon rind or vanilla extract. If you prefer, cook the apples with equal amounts of brown sugar or honey instead of white sugar, then taste and adjust sweetener if necessary. Applesauce keeps 3 or 4 days in a covered container in the refrigerator.

Yield: Makes 8 to 12 servings


  • 4 pounds apples, quartered
  • ½ cup sugar, or more if needed
  • ½ cup water
  • 1 to 2 tablespoons strained fresh lemon juice (optional)


1. Combine apples, sugar, and water in a large saucepan. Bring to a boil. Cover and cook over medium-low heat, 10 minutes. Uncover and cook, stirring often, about 15 minutes or until apples are very tender. Let cool.

2. If any liquid remains in pan, use a slotted spoon to transfer the apples to a food mill fitted with the coarse grating disk. Puree the apples in the food mill. Return puree to the saucepan. Simmer a few more minutes, stirring, until applesauce is as thick as you like it.

Add lemon juice, if using, or more sugar, if needed. If adding sugar, simmer applesauce 1 minute, stirring, to blend it in.

© 2000 Faye Levy

Nutritional Information

Nutrients per serving (% daily value)

112kcal (6%)
2mg (0%)
0g (0%)
0g (0%)
0mg (0%)
5mcg RAE (0%)
8mg (14%)
10mg (1%)
0mg (1%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-sweet-life The Sweet Life
by Kate Zuckerman
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
living-raw-food Living Raw Food
by Sarma Melngailis
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?