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Recipe Collection

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Prep time: 10–15 minutes

Cook time: 1–1½ hours


Applesauce is a simple and delicious use for the bounty of apples that turn up each fall. Plus, canned applesauce makes a perfect holiday gift. I like to bring jars of it to friends’ homes when I’m invited over for Chanukah. Like a bottle of wine, it’s a gift they can serve and enjoy that very night.


  • 10 pounds apples (I like to use a mix of different types)
  • Water
  • 1-2 cups sugar (I prefer brown sugar, but white works fine, too)
  • Lemon juice
  • Cinnamon (I use ground, but a stick works, too, just remove before blending)
  • Ground cloves (optional)


  • Wash, core and chop apples. I leave the skin on and slice the apples into medium chunks. The smaller the pieces, the faster they’ll cook. Splash lemon juice over apples as you cut them up; this will help prevent oxidization that browns the flesh of the fruit.
  • Throw apple chunks into a deep pot with a bit of water (½ to 1 inch) coating the bottom to prevent burning. Place over a medium heat with a lid on the top, stirring occasionally. As the apples cook, they’ll soften and release more liquid. When the liquid in the pot nears the level as the apple pieces, add sugar, cinnamon and cloves to taste (err on the low end; you can add more later on). Stir and continue cooking until apples are very soft, then blend with an immersion blender or in an electric mixer.
  • Now’s your chance to taste the sauce and add anything extra (More cinnamon? I usually think so). You can keep your sauce in the fridge (or enjoy it warm right away), but I like to can it in a water bath canner for Chanukah gift-giving. (See here for canning instructions.)

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