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
  • dash
  • 1 Tbsp
    cider vinegar
  • 1 Tbsp
    unsalted butter

How to Make Penny's Rustic Applesauce


  1. Wash 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.
  2. Place apple cider, cider vinegar, cinnamon, sugar, dash of salt and apples into a large saucepan.
  3. Bring to a boil over medium heat. Stir well,then reduce temperature to low, cover and cook until the apples are tender.
  4. Using 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.

Printable Recipe Card

About Penny's Rustic Applesauce

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

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