Chunky Applesauce

Intro and Overview…

A word to the wise when making chunky applesauce. Never try cooking apples with a phaser blaster or an off-the-shelf plasma gun. Trust me, it’s not a pretty sight. Albert did a “time out” after that fiasco. Lesson learned. The original recipe can be found here. We doubled all the ingredients because this is always a crowd favorite, and the leftovers keep well in the refrigerator (up to a week) or in the freezer.

Stuff You Need…

• 10 Sweet Apples, medium-sized (like Honeycrisp or Fuji)
• 6 Tbsp. Granulated Sugar
• 1/2 Cup Water
• 1 Tbsp. Lemon Juice
• 1 tsp. Ground Cinnamon
• Pinch Ground Cloves
• Pinch Kosher Salt

And Then…

Peel and core the apples and then dice them into small chunks.

In a large saucepan over low heat, add the apples, sugar, water, lemon juice, cinnamon, cloves, and salt. Stirring occasionally, cook until the apples have softened, about 30-40 minutes.

Use a potato masher (or blender) to break down the apples to desired chunkiness,