Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.
Recipe information
Yield
Makes about 4 cups
Ingredients
Special Equipment
Preparation
Step 1
Combine apples, cinnamon stick, lemon juice, and ¼ cup water in a large Dutch oven or other heavy pot. Scrape in seeds from vanilla bean and add pod. Cover pot and cook over medium-low heat, occasionally stirring with a wooden spoon and checking to make sure apples are not scorching (add a splash of water if they are), until apples are soft and falling apart, 35–45 minutes. Uncover pot and let apples cool slightly.
Step 2
Working in batches, pass apples through food mill fitted with a medium disk into a large bowl; discard solids. If sauce is watery, return to pot and simmer over medium heat until thickened.
Do Ahead: Applesauce can be made 4 days ahead. Let cool; cover and chill.
