Holiday Applesauce

  • Serves

    makes About 2 1/2 Quarts


This recipe from Associate Kitchen Director Judy Haubert uses a mix of baking apples such as Cortland and Macintosh and eating apples like Honeycrisp and Golden Delicious to provide a texture of plump, soft apple chunks suspended in a rich, satiny sauce. Try a mix of varieties such as Fuji, Gala, Jonagold, Braeburn or whatever you find.


  • 5 lb. (11-12) mixed baking and eating apples, peeled, cored and cut into 1" pieces
  • Juice and zest of 1 lemon
  • 1 vanilla bean, split, seeds scraped
  • 1 stick cinnamon, plus 1 tsp. ground
  • 12 tsp. ground allspice
  • 12 tsp. freshly grated nutmeg
  • 18 tsp. ground cloves
  • 12 tsp. Kosher salt
  • 12 cup sugar
  • 1 cup light brown sugar
  • 34 cup apple cider
  • 1 tbsp. vanilla extract


Step 1

Bring all ingredients except vanilla extract to a boil in a 6-qt. saucepan over high heat. Reduce heat to low; cook, covered, until apples have begun to break down, 10-15 minutes. Uncover and cook, stirring occasionally, until mixture has reduced by a third and the sauce is thick and amber-colored, 1-1½ hours more. Stir in vanilla extract and serve warm, or cool completely and refrigerate.

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