Classic Applesauce

03 Jan

We got some apples from the FFTY box, and I got the urge to make applesauce after seeing this recipe in the latest Everyday Food magazine. I didn’t have 4 pounds per the recipe, so I just reduced the other ingredients a bit. As usual, I also improvised, adding extra ingredients to punch things up (see red below). It really worked. The other evening we ate it with some pork Little Smokies and it was an amazingly delicious combination.


  • 4 pounds apples such as McIntosh, Gala, and Braeburn
  • 1/4 cup fresh lemon juice (2 lemons)
  • 1 1/2 cups water
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 4 tsp pure vanilla extract
  • 3/4 cup raisins
  • 2 tbsp dark-brown sugar (optional)


  1. Peel, core, and slice apples
  2. In a large pot, bring apples, lemon juice, water, spices, and vanilla extract to a boil over high heat. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes. Add raisins during the last 5 minutes of cooking.
  3. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. Add sugar if using.
  4. Let cool, then transfer applesauce to airtight containers. Refrigerate, up to 5 days, or freeze, up to 2 months.

–Recipe courtesy Martha Stewart’s Everyday Food magazine Jan/Feb 2012.

Finished sauce:


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Posted by on January 3, 2012 in Uncategorized


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