APPLESAUCE
4 to 6 servings

Peel, core, and chop:

  • 3 pounds apples, such as McIntosh or Empire

Combine the apples in a heavy-bottomed saucepan or pot with:

  • ½ cup water or apple juice
  • (2 tablespoons lemon juice, or to taste)
  • (One 3-inch cinnamon stick or ½ teaspoon ground cinnamon)

Cover and simmer, stirring occasionally, until the apples are soft and falling apart, 20 to 30 minutes. Stir in:

  • ¼ to ½ cup white sugar, brown sugar, or maple syrup, to taste

Increase the heat to medium and cook uncovered, stirring frequently, until the applesauce thickens. For a smooth sauce, puree with an immersion blender or in a regular blender. If desired, stir in:

  • (2 tablespoons butter, softened)
  • (1 teaspoon vanilla)

Serve warm or cold. To serve as a dessert, pair it with:

  • Crème Anglaise or vanilla ice cream
Own a physical copy? Find this recipe on page 896.

Fruits