recipe

Transform just about any apple into the most appley applesauce ever. Your secret weapon? The peels.

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 55 minutes
yield
  • Serves 4 to 6
  • Makes about 3½ cups

Prepare Ingredients

2 pounds
McIntosh apples (about 5 medium apples)
⅔ cup
water
Pinch
salt
Pinch
ground cinnamon (optional)
Sugar (optional)

Gather Cooking Equipment

Chef's knife
Cutting board
Large saucepan with lid
Oven mitts
Rubber spatula or wooden spoon
Food mill
Large bowl
Ladle
1
 
2 pounds
McIntosh apples (about 5 medium apples)

Use knife to cut apples into quarters.

 
2
 
⅔ cup
water
Pinch
salt
Pinch
cinnamon (optional)

Place apples in large saucepan. Add water, salt, and cinnamon (if using).

 
3
 

Cover and cook over medium heat until apples are soft and broken down, 20 to 25 minutes. During cooking, use oven mitts to remove lid and use rubber spatula or wooden spoon to stir a few times.

 
4
 

Turn off heat and slide saucepan to cool burner. Uncover and let apples cool for at least 15 minutes.

 
5
 

Set food mill over large bowl (ask an adult to show you how). Working in batches, use ladle to transfer apples to food mill basket. Crank apples through food mill into bowl. Discard skins and seeds left behind in food mill.

 
6
 
Sugar (optional)

Add a small amount of sugar to applesauce, 1 teaspoon at a time (if using). Serve warm or at room temperature. (Cooled applesauce can be refrigerated for up to 1 week.)