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Hot Buttered Apple Sauce With Cinnamon And Nutmeg

Hot buttered apple sauce with cinnamon and nutmeg made by simmering chopped apples until very soft, then mashing or blending to your preferred texture. Finished with vanilla and served warm with a pat of extra brown butter for a rich, golden flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 8 8 large apples (Honeycrisp, Fuji, or McIntosh), peeled, cored, and chopped Use a mix of sweet-tart apples if desired.
Butter and sweetener
  • 3 tbsp 3 tablespoons unsalted butter Use unsalted for control of salt level.
  • 0.25 cup 1/4 cup apple cider or apple juice Adds simmering liquid for gentle softening.
  • 3 tbsp 3 tablespoons brown sugar or maple syrup Choose brown sugar for deeper molasses notes or maple syrup for a lighter sweetness.
  • Additional brown butter for serving Add at serving time for aroma and richness.
Spices and seasonings
  • 1.5 tsp 1-1/2 teaspoons cinnamon Ground cinnamon for classic warmth.
  • 0.25 tsp 1/4 teaspoon freshly grated nutmeg Freshly grated gives the strongest aroma.
  • 0.25 tsp 1/4 teaspoon vanilla extract Stir in after mashing for best flavor.
  • 0.25 tsp 1/4 teaspoon salt Balances sweetness and boosts spice.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the butter and simmer
  1. Melt butter in a large saucepan over medium heat until it is just starting to brown, then add the chopped apples immediately so they start softening right away.
  2. Cook for 3-4 minutes, stirring occasionally, until the apples begin to look glossy and slightly softened.
  3. Add apple cider (or juice), brown sugar (or maple syrup), cinnamon, nutmeg, and salt, stirring until the mixture looks evenly combined.
  4. Cover and simmer over medium-low for 20-25 minutes, until the apples are completely soft and easily mash when pressed.
Mash, blend, and season
  1. Mash the apples to your desired texture for a chunky applesauce, or mash very lightly if you plan to blend.
  2. For smooth applesauce, blend with an immersion blender until no visible chunks remain.
  3. Stir in vanilla extract, taste, and adjust sweetness if needed so the flavor is balanced.
Serve
  1. Serve warm with an extra pat of brown butter melted over the top and a dusting of cinnamon for a spiced finish.

Notes

Pro tip: keep the heat at a gentle simmer once you add the liquids so the apples soften evenly instead of sticking or scorching. Store covered in the refrigerator up to 4 days; rewarm on the stovetop or in the microwave. Freeze up to 2 months for best texture. For a dairy-free swap, use vegan butter in place of the butter and skip the extra brown butter or use a plant-based alternative.