Introduction: Applesauce Recipe

About: I run Neal's CNC in Hayward, CA, an expert CNC cutting and fabrication service, easily findable by Google search. I'm a founding member of Noisebridge, a hackerspace in San Francisco, and Ace Makerspace (forme…
Applesauce is one of the best things to do with apples!  Also, it's trivially easy to make.  I'm no expert cook, but this turned out really well and didn't need any actual skill.

  • apples.  I used 4 Gravensteins, which made plenty of sauce
  • pinch of salt, about an eighth teaspoon per apple
  • lemon juice (about half a lemon was right for my 4 apples)
  • a bit of lemon zest (optional)
  • cinnamon (optional)
  • nutmeg (optional)
Note that the proportions of ingredients vary considerably depending on the kind of apples you use and your taste preferences, so I have given guidelines instead of exact amounts for things.

Step 1: Chop the Apples

Peel and core the apples, then chop them up.  The smaller you cut them, the more time they take to chop but the less time they'll need to cook.  Place the cut pieces in a pot of water as you go, to prevent them from browning in the air.

Step 2: Cook the Apples

Check if you have too much water in your pot and add some or pour some out if necessary.  The water should not quite cover the apples.  Simmer for about 15 or 20 minutes.  It doesn't have to be a very precise time, just until the apple pieces are thoroughly soft.

Now you will mash the apples with a potato masher (or a blender, or food mill, or strainer, or whatever you have).  You may need to pour out some of the water first; you don't want too much water at this point.

Looks like applesauce, doesn't it?  If it's a little thin for your taste, put it back in the pot and simmer a bit longer.

Step 3: Season the Sauce

Taste the sauce.  Anything you want to add is optional, but you'll probably want to add salt (about an eighth teaspoon per apple) and lemon juice (about a half teaspoon per apple).  Depending on the flavor and sweetness of your apples, you may also want to add some of the following items:
  • sugar (white or brown)
  • lemon zest
  • cinnamon
  • nutmeg
  • brandy
I found that for four Gravensteins, a quarter cup of sugar was plenty.  I also added lemon zest because I love it, and cinnamon because I love it, and freshly grated nutmeg because it was There.

I also sprinkled cinnamon on top to serve.  MMMMM delicious!