Prep 20 mins
Cook 1 hr 45 mins
I made this for the holidays, and it was truly the best applesauce I've ever had. The apartment smelled incredible while it was cooking! I used a mixture of Gala and Fuji apples, although any apples should be fine. Courtesy of Saveur.com.
- 2267.96 g apples, peeled, cored, and coarsely chopped
- 1 lemon, juice & zest of
- 1 vanilla bean, split and scraped
- 1 cinnamon stick
- 4.92 ml ground cinnamon
- 2.46 ml ground allspice
- 2.46 ml ground nutmeg
- 0.59 ml ground cloves
- 2.46 ml kosher salt
- 118.29 ml sugar
- 236.59 ml brown sugar
- 177.44 ml apple cider or 177.44 ml apple juice
- 14.79 ml vanilla extract
- Bring all ingredients except the vanilla extract to a boil in a 6-qt. saucepan over high heat. Reduce heat to low, cover, and cook for 10-15 minutes, or until the apples start to break down.
- Uncover and cook for a further 1-1 1/2 hours, or until the mixture has reduced by about a third and the sauce becomes thick and amber-colored.
- Remove from heat and stir in the vanilla extract. Serve warm or cool.
Wow this is a delicious applesauce! For me the addition of the vanilla really gave it that something special. I scaled the recipe to 1 lb of apples (used Granny Smith) and did not peel them for a more rustic texture. Loved this - thanks for sharing the recipe!
I really liked the flavor the vanilla bean added to this dish but I felt there was a bit too much of another flavor - possibly the nutmeg. From adding nutmeg to it and then the nutmeg in the all spice.
Truly a 5 star recipe, this is simply delicious. Not difficult to make and sure a lot better than store bought. I made a half recipe using Ambrosia apples. In turn I used this to make Applesauce Oatmeal Cookies using the spice in the applesauce for that ask for in the muffins . All sugar was replaced with Splenda. I should add that I left the spice at the original amount even though I just made half the recipe.