Homemade Apple Sauce

by Laura Donnelly — February 27, 2007

Our week of sauces and condiments continues with apple sauce so simple and tasty you'll never go back to jar varieties. I like to use a variety of apples - some tart, some sweet, some firm. Try Granny Smith, Macintosh, Jonagold, Golden Delicious, or whatever strikes your fancy. This apple sauce is delicious with potato pancakes or on top of gingerbread, but my favorite trick is to leave out the cinnamon, stir in 2 Tablespoons of horseradish at the end, and serve it with pork tenderloin.

Makes about 3 cups, or 6 servings

6 peeled, cored, and coarsely chopped apples
1/2 cup good-quality apple cider
1/2 teaspoon cinnamon, if desired
pinch salt

Combine all ingredients in a heavy non-reactive saucepan and cook on low heat until apples start to fall apart. If you like a smooth applesauce, then puree in a blender when slightly cooled. If you like it chunky, just break up the apple bits as you stir it around.