Submitted by: Megan McCracken, AXON CTS

“You can make a big batch and can it in mason jars then give it to friends during the holiday season. ”


  • 3 1/2 lb(s) apples
  • 1/4 cup(s) dark brown sugar
  • 1/4 cup(s) white sugar
  • 4 strips of lemon peel (use peeler to strip 4 lengths of zest only)
  • 3 tbsp(s) lemon juic
  • 3 inches of cinnamon stick
  • 1 cup(s) water
  • 1/3 tsp(s) salt

Cooking Instructions

Place the peeled, cored, and quartered apples into a large pot. Add the strips of lemon peel, the lemon juice, cinnamon stick, sugars, water and salt. (You might want to start with half the sugar at this point and add more to taste later.) Bring to a boil on high heat, then lower the temperature, cover the pot, and maintain a low simmer for 20-30 minutes, until the apples are completely tender and cooked through.

Once the apples are cooked through, remove the pot from the heat. Remove the lemon peels and the cinnamon stick. Use a potato masher to mash the cooked apples in the pot to make a chunky applesauce. For a smoother applesauce you can either run the cooked apples through a food mill, or purée them in a blender. (If you use a blender, do small batches and do not fill the blender bowl more than halfway.)

Add more sugar to taste. If too sweet, add more lemon juice.

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