Penny's Rustic Applesauce

Penny Burdge


When my kids were little they loved applesauce. I started making it myself so I could control exactly what was in it.
Of course you can peel the apples and blend it to make a fine smooth applesauce.
But we love to leave the skins on and we enjoy "texture" in the sauce.
Now some may call that lumps - we just call it yummy!

★★★★★ 1 vote
15 Min
30 Min
Stove Top


3 large
apples, granny smith
3 large
apples, gala or braeburn
1/4 c
brown sugar
1 tsp
ground cinnamon
1 c
apple cider
1 Tbsp
cider vinegar
1 Tbsp
unsalted butter


1Wash the apples. Quarter, remove seeds and core. Cut into 1 inch dice. You can peel the apples if you prefer, but the red and green skins give the sauce a nice color and an interesting texture.
2Place apple cider, cider vinegar, cinnamon, sugar, dash of salt and apples into a large saucepan.
3Bring to a boil over medium heat. Stir well,then reduce temperature to low, cover and cook until the apples are tender.
4Using an immersion blender, a potato masher or the back of a wooden spoon, process the apples to the desired chunkiness. Adjust cinnamon and sugar to your taste. Stir in the butter.

About this Recipe

Course/Dish: Fruit Sides
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy