Applesauce is a food that is so infinitely better when it’s homemade, that it almost feels like it should have a different name than the store-bought stuff.
Perfectly sweet, cinnamony, chunky, and best served warm – straight from the oven.
I love to bake applesauce because it is so much less fussy than stovetop applesauce: No need to monitor the simmer, just mix the ingredients in a pot, and put it in the oven for an hour and a half.
By the time you take it out, you have perfectly soft apples. Give it a quick whisk to your desired texture. I love homemade applesauce to be a little on the chunky side, but if you’re more of a pureed applesauce kind of person, use a potato masher, or even a food mill.
The very best part of homemade applesauce is that there’s a place for it in just about every meal. Serve it with meat. Mix it in with your yogurt. Eat it for dessert.
Sweet and perfectly cinnamony applesauce, made ultra-easy in the oven. Best served warm.
- 3 lbs apples
- 1/3 cup orange juice
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- Preheat oven to 350 degrees.
- Peel and halve apples. Remove seeds and stems (I love my melon baller for this!).
- In an oven-safe pot with a lid, combine apples, orange juice, brown sugar, and cinnamon. Place butter on top of apples (no need to stir in), and cover. Bake for 1 1/2 hours, until apples are soft. Remove and mix with a whisk until applesauce is your desired consistency. Can be served warm or cold.
Adapted from Ina Garten