Ingredients
Method
- If you prefer a smoother sauce without skins, peel the apples first. Core each apple and cut it into large chunks or wedges.
- Combine the prepared apples, cinnamon stick, lemon juice, vanilla extract, and star anise (if using) in a large heavy-bottomed pot. Pour in 1/4 cup water and give everything a few gentle stirs.
- Cover the pot and cook over medium-low heat, stirring from time to time, until the apples are completely tender and easily fall apart, 25 to 35 minutes. Watch for dryness; if the pot looks dry, add a splash more water and lower the heat slightly.
- Take off the lid, let the fruit cool for a few minutes, then taste. If you want a sweeter sauce, stir in your sweetener a little at a time, starting with 1 teaspoon, until it tastes right.
- Mash or blend the apples until they reach the consistency you like. If you cooked the apples with the peel on, run the sauce through a food mill fitted with the medium disk to remove the skins, or press it through a mesh strainer.
- Keep in mind that the sauce thickens as it cools. If it seems too thin, pour it back into the pot and simmer gently until it reduces and thickens.
Nutrition
Notes
Use a mix of apple varieties for a more complex flavor, but keep at least half crisp and sweet.
If you don't have a food mill, blend the sauce briefly for a smooth texture, or leave it chunky with a potato masher.
Whole cinnamon and star anise are easy to remove before blending; if using ground cinnamon, stir it in during cooking.
Store the applesauce in an airtight container in the refrigerator for up to 1 week.
This sauce freezes well for up to 3 months; thaw overnight in the fridge before serving.
Skip the sweetener at the start and add it only after cooking, since the apples may become sweet enough on their own.
Serve warm over pancakes or oatmeal, or chilled alongside roast pork or grilled chicken.