Renee’s Applesauce

Summary: I got this recipe from my Aunt Renee. It's the best applesauce I've ever had, and I've never found a taster who disagrees with that assertion. It is wonderful with most any combination of apples and has a gorgeous pink hue when you leave some of the red apples unpeeled. This is for kids and adults a like!

Yield: serves 6-8


  • 4 Gala, Braeburn or other crisp, flavorful red apples
  • 1 Granny Smith apple
  • 1-1¼ cups water
  • juice and zest of 1/2 lemon
  • ¼-½ cup sugar
  • ½ teaspoon ground cinnamon


Peel three of the red apples. Halve and core all apples, but into wedges and then into 1" chunks.

In a stock pot on the stove, combine all ingredients and cook for 30-35 minutes over medium heat. When the apples start falling apart, remove from heat and stir roughly with a wooden spoon or mash with a potato masher, making as rough or smooth a sauce as you want.

Let cool, then cover and refrigerate.