Granny Smith Applesauce
Makes 2 cups
  • 2 pounds (900 grams) Granny Smith apples, unpeeled, cored, and chopped
  • 1 cup (240 grams) apple brandy
  • 1⁄2 cup (110 grams) firmly packed light brown sugar
  • 2 tablespoons (30 grams) fresh lemon juice
  • 1 tablespoon (12 grams) fruit pectin*
  • 1 teaspoon (6 grams) vanilla bean paste
  • 1 teaspoon (2 grams) ground cinnamon
  • 1 teaspoon (2 grams) ground allspice
  • 6 to 7 cinnamon sticks (20 grams)
  1. In a large stockpot, bring all ingredients to a simmer over medium- low heat. Simmer until apples are tender, 20 to 30 minutes. Let cool to room temperature.
  2. Using a handheld blender, blend until smooth**. Strain mixture through a fine-mesh sieve, discarding apple skin. Cover and refrigerate for at least 2 hours before using. Refrigerate in an airtight container for up to 2 weeks.
*We used Sure Jell Premium Fruit Pectin.
**You can also blend in the container of a blender or work bowl of a food processor.
Recipe by Bake from Scratch at