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Chunky Applesauce is the little black dress of the culinary world.Â
 Basic, versatile, a cooking “wardrobe” builder. Layer it with yogurt and berries for a breakfast parfait. Lighten baked goods by substituting applesauce for half the oil or butter in a recipe. Serve a side of applesauce with roast chicken, pork chops or grilled vegetables. This recipe is so basic, you can make it without measuring ingredients. Halve this recipe or double it, it always comes out highly fragrant, slightly sweet, with great big chunks of apple in every spoonful.  If you prefer a smooth sauce, use your blender or hand mixer to puree the final product.
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| For a complex taste, choose a variety of baking apples, like Granny Smith, Jonagold, Braeburn, Gala and Jazz.  |
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4 ingredient applesauce: apples, apple cider or juice, a cinnamon stick and some brown sugar (optional).
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| Peel and core apples into large chunks. Think of the apple as a (sort of) square and cut four sides around the core. |
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Place the apple chunks in a large pot (with a lid), toss with the juice and the cinnamon stick.Â
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| Pot shown is a double recipe: Â 20 apples, 2 cinnamon sticks and 1/2 cup of juice. Applesauce will keep in the refrigerator for up to 7 days. Keep the applesauce basic so you can spice it up according to your recipe or dress it down ( no sugar or added spices) with savory foods like chicken, pork or your favorite meatless main dish. |
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| No blender required. As the applesauce cooks down, stir every 10 minutes or so and mash down the apples as they soften. Lift the lid off with a pot holder and be careful not to burn yourself!  The steam rising from the covered pot is HOT. |
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| Once the applesauce has cooked to your liking, let it cool and taste the sauce BEFORE adding sugar. Â You may like the sauce as is without sugar. Â Add a little at a time until you get it just right. Â This double batch was naturally sweet, so I just added 1/4 cup brown sugar in all at the very end. |
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| Applesauce, just like chicken soup, makes a great treat to bring to a friend or family member who needs some comfort food. Â Kids of all ages enjoy this naturally sweet treat. Personalize it by adding in your own favorites like some fresh or dried cranberries or other dried fruit. Bring applesauce to your next Pot Luck or Fall gathering. Â
It’s a great alternative to cranberry sauce.
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Dig in to chunky applesauce:Â a culinary staple you can make all year long and discover new ways to add it to you favorite meals at breakfast, dinner or dessert.
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| These are some of my favorite cookbooks; the guides I turn to again and again before sharing recipes with you. What are some of your favorite cookbooks? I would love to know! Leave me a comment below or on Facebook. |
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PrintChunky Applesauce
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 10 + 1x
- Category: Side, Dessert
- Cuisine: American
Ingredients
- 10 large assorted cooking apples,
- (Ex: Jonagold, Granny Smith and Braeburn)
- ¼ cup apple cider
- 1 cinnamon stick
- ¼ cup brown sugar (packed), optional
Instructions
- Peel apples, remove cores and cut into large chunks.
- Place apples in a deep pan or soup pot with a tight fitting lid.
- Add ¼ cup apple cider or juice and cinnamon stick and bring to a boil over medium heat. When liquid begins to boil, reduce heat to medium low, cover and cook for 30 – 40 minutes.
- Stir apples occasionally to keep apples on the bottom of the pot from burning. Applesauce is done when apples are brown and soft enough to break up with a large spoon. When applesauce has cooled, taste and add brown sugar if desired.
Notes
Adapted from 500 Fat Free Recipes
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