Apple Sauce

Macaroni Menu

By Tracy Gallagher, Brewster Macaroni Kid October 4, 2012

This recipe is a fall staple in our house and is eaten before I know it.

Honestly, the recipe is kind of a "wing" it every time, but it always turns out great, so please excuse the lack of measurements with ingredients. I personally go by taste. It's perfect on a cold fall day to make and it smells Divine. 


  • 15-17 large apples (Macintosh is perfect, but use any cooking apple you have on hand, we mix Mac and Granny Smith typically)
  • water
  • lemon juice
  • sugar (to taste)
  • cinnamon (to taste)


  1. In a large stock pot, place the cored, peeled and cut apples.
  2. Add enough water to cover the bottom so the apples are not on the heat directly.
  3. Cook on med to med-high until the apples start to cook down and the water boils.
  4. Mash the apples, add 1/4 cup of lemon juice and continue to cook.
  5. I usually mash while they cook down so I can make sure I don't need to add a bit more water or lemon juice.
  6. Once the apples are cooked down and mashed to the desired consistency (around 20 mins or so) add sugar 1/4 cup at a time and 2 tablespoons of cinnamon.
  7. Mix well and taste (be careful it will be HOT).
  8. Add more sugar and cinnamon a little at a time until it is how you like it.

Store apple sauce in quart size mason jars, but do not tightly screw on the lids until it is cooled. Once cooled, put the lids on tight and store in the refrigerator. It will last several weeks if the family doesn't eat it first :)  For about 15 apples you will fill 3 quart size jars.