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Grown-Up Applesauce

Grown-Up Applesauce

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Grown-Up ApplesauceGrown-Up Applesauce    Vegetarian

Everyone I have served this to absolutely loves it.

Active Time: 15 minutes
Start to Finish: 60 minutes


  • 8 apples (preferably Macouns, or a blend of mostly Braeburns with one or , peeled, cored, and cut into 1-inch chunks
  • 3 Tbs. unsalted butter
  • 3 Tbs. water
  • ½ Tbs. vanilla bean, split lengthwise
  • 3-4 Tbs. granulated sugar
  • 1-2 Tbs. brandy


Put the apples, butter, and water in a heavy saucepan. Tuck the vanilla bean in among the apples, cover the pan, set it over medium heat, and simmer until the apples are completely tender and have cooked to a rough puree, stirring them gently from time to time, 20 to 25 minutes. Add the sugar (see notes), stir, and continue cooking uncovered for a few minutes to let the sugar dissolve. Taste the sauce for sweetness; it should be tart-sweet, but if you want it sweeter, add more sugar. Stir in the brandy and simmer a few minutes more to cook off a little of the alcohol. Remove from the heat and set aside to cool. Leave the vanilla bean in the applesauce to steep; remove it before serving. If not serving the same day, refrigerate for up to a week.


Taste the applesauce before you put in the sugar, since the sweetness of the apples can vary. Then start with only 2 Tbs., adding additional to taste.

Can be made without the brandy.

I have never been able to find Macoun apples, so I use 6 Braeburn and 2 Golden Delicious.

This recipe appears in the following parties:

The Big Game
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recipe type

Side Dishes


Fine Cooking






Salted or Unsalted?Salted or Unsalted?
We always cook with unsalted butter. Salted butter is usually less fresh than unsalted, and the salt can be used to mask inferior flavors. Also, manufacturers add different amounts of salt to their butter, so it is difficult to control the amount of salt in your recipe. In a pinch, you can use salted butter in a savory recipe, but we would not recommend using it for baking.