Sarah’s Spiced Applesauce

| October 1, 2007 | 1 Comment

I promised my applesauce recipe, didn’t I? Well here it goes. Love this applesauce. It is supremely tasty and is a little thicker than applesauces from the jar so it sticks better when eating with chops or potato pancakes or whatever.

And you gotta love that this was made with local apples that we picked ourselves at Blue Jay Orchards in Bethel, Conn., this weekend. Yay for local eating! And psst! If you go to Blue Jay, be sure to stop in the store and pick up some of their addicting cider donuts. MMmmmmmmm.

Sarah’s Spiced Applesauce

Yield: yields about 2.5 pints


1 cup water
1/4 cup lemon juice
1/2 cup honey
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
12 medium apples (I used a mix of Ida Red and Empire)


  1. In a large and heavy pot, combine the water, lemon juice, honey, cinnamon, nutmeg and cloves. Stir until well combined.
  2. Next, prepare the apples. Peal, core and cut them into chunks. Mix each chopped apple into the pot as you finish cutting to prevent browning.
  3. When all the apples are cut and mixed into the pot, turn on the stove to medium heat. Cover and cook for about 15 minutes, until apples are soft. Remove from heat.
  4. Use a potato masher (the kind with a flat bottom) to mash the apples into the juices. Store as desired. These can be refrigerated for a few days, frozen or canned.
  5. To Can: Spoon the applesauce into five hot, scalded 1/2 pint containers leaving 1/2 inch of headroom. Process in a water bath for 15 minutes and then let cool on a rack or heat-proof plate before storing.
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Category: Farm Fresh, Fruit, preserving/canning, Recipes

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (1)

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  1. Patti says:

    Sounds good. Never thought to use honey and lemon juice.

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