Homemade Chunk Applesauce
Editor's Note: If you're looking for an easy applesauce recipe, then this Homemade Chunk Applesauce delivers! This fall recipe is easy to make and hits all the right notes. Using two different types of apples, this recipe results in an applesauce that's sweet and delicious. Although this applesauce can be served as a side dish, it's sweet enough to serve as a dessert, too. If you prefer, you can stir in a few spoonfuls in a cup of plain yogurt or use it to top vanilla ice cream. The sky is the limit when you prepare this beloved fall dish!
Wherever you shop, and whatever the season, it’s easy to find a great selection of apples. Buy two different kinds for this sauce. And take a tip from Alan: “Always serve applesauce cold with potato pancakes … never hot, warm, or at room temperature.” This also goes great with baked ham!
Make Ahead RecipeYes
Recipe CourseDessert, Side Dish, Snack
MealBreakfast, Brunch, Snack
Taste and TextureFruity, Sweet, Tart
Type of DishFruit, Sauces
- 4 pounds apples (use 2 varieties, 2 pounds each; see notes below)
- 2 1/3 cups apple cider, plus more if needed
- 1 teaspoon ground cinnamon
- 1 cinnamon stick (3 inches)
- 1/3 to ½ cup granulated sugar, depending on the tartness of the apples
- ¼ cup firmly packed light brown sugar
- Pinch of kosher salt
- 1 tablespoon fresh lemon juice, or to taste
Peel and core the apples, cut into ¾-inch cubes, and place in a large saucepan. Stir in the cider, cinnamon, and cinnamon stick. Bring the mixture to a gentle full boil over medium heat, stirring often. Do not cover.
Reduce the heat to medium low and simmer until the apples are tender and saucy, about 30 minutes. Check and stir frequently, adding a little more cider if needed to prevent scorching and keep it saucy.
Stir in both sugars, the salt, and lemon juice. Remove from the heat and discard the cinnamon stick. If the mixture is not saucy enough, stir vigorously until the right consistency is reached. Serve warm, cold (if serving with potato pancakes), or at room temperature.
Store in an airtight container in the refrigerator for up to 1 week. Do not freeze this sauce.
The Junior’s Way
Choose apples that are best for cooking, especially types that are sweet, tender, juicy. and cook up well in a sauce. Some great “saucy” apples: Braeburn, Empire, Fuji, Honeycrisp, Red Rome, and McIntosh. Use equal amounts of two kinds. Some cook up faster than others, giving you a sauce that’s saucy and chunky in every bite. Add the sugars at the end. If the sugars are added earlier, the apples will hold their shape and not become saucy.
2013 by Alan Rosen and Beth Allen