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Rustic Applesauce

Photo: Karry Hosford
Yield 7 servings (serving size: 1/2 cup)
A combination of sweet Braeburns and tart Granny Smiths gives this applesauce a pleasant balance. Mashing the apples creates a chunky sauce; for a smoother version, process part or all of the apple mixture in a food processor or blender. Crème fraîche gives the sauce a smooth, rich finish; substitute full-fat sour cream if your market doesn't carry it.


  • 4 cups cubed peeled Braeburn or Pink Lady apple
  • 4 cups cubed peeled Granny Smith apple
  • 1/2 cup packed brown sugar
  • 2 teaspoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Dash of salt
  • 2 tablespoons crème fraîche

Nutrition Information

  • calories 140
  • caloriesfromfat 12 %
  • fat 1.8 g
  • satfat 1 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 0.3 g
  • carbohydrate 32.5 g
  • fiber 2.3 g
  • cholesterol 3 mg
  • iron 0.5 mg
  • sodium 30 mg
  • calcium 31 mg

How to Make It

  1. Combine first 8 ingredients in a Dutch oven over medium heat. Cook 25 minutes or until apples are tender, stirring occasionally.

  2. Remove from heat; mash to desired consistency with a fork or potato masher. Stir in crème fraîche. Serve warm or chilled.