Holiday Applesauce

"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"
photo by loof751 photo by loof751
photo by loof751
photo by rpgaymer photo by rpgaymer
Ready In:
2hrs 5mins
2 1/2 quarts




  • 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.

Questions & Replies

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  1. Hill Family
    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.
  2. loof751
    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!
  3. kunichris
    5 lbs apples after pared and peeled? I used a 5 lb bag and it was pretty spicy. Mostly the peppery allspice. Added more apples, adjusted, adding a bit more cinnamon and sugar (my transparent apples were very tart). Very good
  4. Annacia
    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 Recipe #272232 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.


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