Homemade applesauce is easy to make; the hardest part is peeling the apples. Traditionally, it’s made on the stovetop but its better to bake it. With the stovetop method, you have to add water or juice to prevent sticking; no water is necessary with the baking method, which translates to a more intense apple flavor.
- apple : 4 pound (about 10, peeled, cored and cut into 1-inch chunks (I like a combination of McIntosh and Golden Delicious)
- unsalted butter : 3 Tbsp (cut into 1/4-inch chunks)
- light or dark brown sugar : 0.25 cup (plus 2 tablespoons)
- ground cinnamon : 0 Tbsp (for serving (optional))
Stages of cooking
To begin, peel, core and chop the apples into 1-inch chunks. Place them in a 9×13-inch baking dish and top with brown sugar and pads of butter.
Cover with aluminum foil and bake for 45-50 minutes, until the apples are tender.
Using a potato masher or fork, mash the apples to a chunky consistency. Taste and add more brown sugar if necessary. Note that no two batches will taste the same — it all depends on the apples you use. Transfer to a serving dish and add a dash of cinnamon, if desired.