1 cup apple juice
½ cup water
½ cup sugar*
1 teaspoon ground cinnamon
Few grinds fresh nutmeg
½ teaspoon lemon zest (zest very fine)
1 tablespoon lemon juice
Pinch kosher salt
6 pounds apples (we used Macintosh and Shizuka -a cross between a Golden Delicious and Indo)
In a medium to large pot, place apple juice, water, sugar, cinnamon, nutmeg, lemon zest, lemon juice and salt and whisk to combine.
As you peel, core and dice the apples, place them in the pot and stir to coat so that they don’t oxidize. The dice should be half inch or smaller.
Bring to a boil, then simmer uncovered 15-20 minutes until very soft and tender. Our batch was ready in 17 minutes.
Use a potato masher and mash to however you like your apple sauce. We left ours slightly chunky. If you like it very smooth, you could also use a blender or an immersion blender.
Cool and refrigerate.
If canning, follow the water bath canning method.
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*Adjust sugar up or down depending on the varieties of apples you use. If not sure, add a little to start then add more at the end to suit your taste – just be sure to cook long enough to dissolve any sugar you’ve added at the end. We used tart and sweet apple mix and ½ cup of sugar seemed plenty.