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A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

In the fall, when apples are in peak season, I always make a giant batch or two of applesauce and freeze it. It’s so easy that my son Gabe helps out! All winter long it reminds my family of our favourite season. Any apple makes great applesauce but my favourites are Macintosh and Golden Delicious.

37 Ratings
Directions for: Applesauce


A dozen of your favourite apples

1 cup of brown sugar

A heaping spoonful of cinnamon

A dash of vanilla

A pinch of salt


1. Remove the cores from the apples and — leaving the skin on — cut them into several large chunks. Toss into a pot and add the sugar, cinnamon, vanilla and salt. Add a splash of water, just enough to cover the bottom of the pot, and place over a medium-high heat. Cover with a tight fitting lid.

2. Stir frequently. In a few minutes the water will begin to steam and the heat will encourage the apples to soften and release their own moisture. When the apples have all softened and the mixture simmers it’s done cooking, about twenty minutes in total.

3. For a rustic chunky consistency pass the sauce through a food mill or force it through a colander with the back of a spoon. For a smoother version puree in a food processor or blender then pass through a strainer. In either case the skins will be left behind and should be discarded.

See more: North American, Vegetarian, Lunch, Fruit, Dinner, Quick and Easy


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