Honeycrisp Applesauce | PCC Natural Markets

Honeycrisp Applesauce

Yield: Makes about 2 quarts

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Here in Washington state, fall's first crop of apples is always a reason to celebrate. This simple combination was inspired by a German chef I worked with in my restaurant days.



With a vegetable peeler, remove a swirl of skin from each apple, leaving about half of the skin intact. Cut the flesh away from the core of each. Compost the core and chop the flesh into bite-sized chunks.

Place apple chunks, cider and cranberries in a pot over medium high heat. Bring to a simmer. Cover the pot and reduce the heat to medium-low. Cook, stirring occasionally, for about 30 minutes or until apples are extremely soft and saucy.

At this point you may keep it chunky "as is," stir it down with a potato masher, or puree it in a food processor or food mill, depending on your style. The applesauce should taste great by itself, but feel free to sweeten with honey or maple syrup if you desire.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on September 13, 2008

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: apples


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