just being bonnie

Chunky Apple Sauce

When we have lots of apples or apples that aren’t as good to snack on as expected, I make sauce and then jazz up the flavor. Easily multiplied. Add flavors to taste or as needed.


The Silver Palate Good Times Cookbook, Julee Rosso & Sheila Lukins
Cooking A to Z, California Culinary Academy


apples, 3 (about 1 pound)
water or cider, 1/8 cup
sugar, 1/8 cup (white or brown)

flavor (optional)
cinnamon, 1/2 teaspoon (1 cinnamon stick)
nutmeg, pinch
lemon zest and/or juice, to taste
raisins, small hand-full

garnish (optional)
toasted chopped walnuts, small hand-full


Core and cut apples into chunks (peeling is optional). Place in a 1 quart saucepan with water or cider.

Bring to a boil, cover, reduce heat, and cook, stirring occasionally, until apples are tender (15-20 minutes, or longer if multiplied).

Stir in any additional flavors. Stir with a fork until mixture has a sauce-like consistency.

Serve warm, at room temperature or cold. (Optionally, garnish with walnuts.)

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