Classic Applesauce

You may never buy jarred applesauce again after making our easy applesauce recipe. It calls for just two ingredients—apples and lemon juice—though you can add a touch of brown sugar if you like it on the sweet side. Making it couldn’t be more straightforward: Simply peel and slice the apples, then add them to a large pot with water and the lemon juice. Simmer until the fruit is soft and falling apart, then mash for a more rustic texture or pulse in a food processor for something more akin to store-bought. Bursting with apple flavor and ready in under an hour, this applesauce recipe is a must-make for fall.

The Best Apples for Making Applesauce

For the best flavor, use a mix of sweet apples, like Gala and Honeycrisp, and tart apples, such as Braeburn and McIntosh. Using all tart apples can result in a finished result that is quite acidic, so you may find you want to add a touch of brown sugar at the end.

In addition to flavor, keep the texture of the apples in mind. Ones that break down very quickly when cooked, like Golden Delicious, will result in a smoother applesauce, while super-crisp varieties that hold their shape better (think Fuji and Granny Smith) will make for a chunkier end product.

3 Ways to Core Apples

After peeling and before slicing your apples, you'll want to remove the tough core and seeds. To do this, you have three easy methods to choose from:

Use a knife: Quarter each apple, then place it on the cutting board with one cut side down. With your knife at an angle, cut across the edge to remove the core.

Try an apple slicer: An apple slicer makes quick work of both coring and cutting the apples into slices. Keep in mind that it can require a bit of elbow grease if your apples are very firm and crisp.

Or even a melon baller: It's not just for melon—this petite tool is excellent for scooping out cores. Cut each apple in half through the stem, then use a scooping motion to remove the center of each half.

Equipment for Making Applesauce

Peeler: While you can technically leave the peels on apples when making applesauce, we prefer removing them for both taste and texture.

Cutting board: A sturdy cutting board is crucial for slicing all that fruit. To ensure it stays steady on your counter, place a damp kitchen towel or a few damp paper towels underneath.

Chef's knife: As with most recipes, a chef's knife is your best tool for prepping the fruit. It's much safer to use a sharp knife, rather than a dull one, so be sure to sharpen yours whenever it starts to lose its edge.

Large pot: You'll need a large pot—one that can comfortably hold at least 12 cups, or 3 quarts—for cooking the applesauce. A heavy-bottomed pot will make it less likely for the applesauce to scorch, so use it if you have one.

Potato masher or food processor: To finish your applesauce, you'll need a potato masher or a food processor. A potato masher will result in a chunkier, more rustic applesauce, while using a food processor will produce a sauce that's smoother and more uniform in texture.