Homemade applesauce from The Barefoot Contessa Cookbook (page 155) by Ina Garten

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Accompaniments: Roasted baby pumpkins

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on November 14, 2020

    I made roughly half with 1 honey crisp, 2 Granny Smith and 6 Macintosh. I went a bit lighter on the cinnamon and used 1 orange and 1 lemon (zest & juice). After 1.5 hours, it easily whisked to my desired consistency. We both really like it but I believe my personal preference would be to go much lighter on the orange zest. The whole house smells like fall....lovely!

  • anya_sf on January 09, 2020

    I used 2 lbs Fuji and 2 lbs Rome apples, zest of 1 orange, juice of 2 oranges, zest and juice of 1/2 lemon, 1/4 cup brown sugar, 3 Tbsp butter, 1.5 tsp cinnamon, no allspice. I mixed everything in the Dutch oven with red apple peel for color. Overall, this was good, with pleasant sweetness, strong cinnamon flavor, and chunky texture. The color was rather brown from the cinnamon. The peel was hard to fish out, so I wouldn't bother adding it next time. I'm also not sure what the butter adds.

  • cookbookhabit on June 08, 2013

    The only applesauce recipe I come back to every fall. Freezes beautifully, too.

  • smccandless on December 16, 2011

    favorite applesauce recipe. Works every time. Do not need to peel apples. Use variety. Cut sugar in half and omit butter.

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