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“Two kinds of apples plus cinnamon and brown sugar make this applesauce unique. This recipe was modified from a basic one found in an old home canning cookbook. You can mash the apples up more or less during cooking, depending on what texture you prefer. Jars of this make a great gift, and it could double as a pre-made pie or pastry filling. It's quite labor-intensive, but the result is worth it!”
1hr 30mins
4 Pints

Ingredients Nutrition


  1. Prepare jars, lids, and rings; be sure they are sterilized.
  2. Peel, core, and slice apples into large chunks. If necessary, place in a bath of water and lemon juice to prevent browning.
  3. In a heavy pot, cook the apples and butter over medium heat until the apples begin to soften. Be sure not to burn the butter!
  4. Once apples are soft, continue cooking while mashing them with a potato masher. Gradually add the remaining ingredients, and continue mashing until the mixture reaches the desired texture. If you like fewer chunks, you could put it through a ricer or food processor.
  5. Turn the heat up and cook until boiling.
  6. Place in jars, being careful to keep rims clean. Process for 10-15 minutes in boiling water.

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