Vermont Apple Sauce Recipe

Mama Lisa’s Apple Sauce Recipe

For as long as I can remember picking apples and making my Mom’s apple sauce has been a quintessential part of the autumn season.  Once the leaves start turning crimson and orange I know it’s just a matter of time until there’s a pot of locally picked apples bubbling on the stove.  It’s a super simple recipe and up to your own interpretation. Pretend you are on the British Baking Show if you will and get creative with what you have in the kitchen!


  • As many apples as can fit in the pot
  • 1/2 cup water
  • 1 lemon juiced and zested
  • 1 cup of cranberries (optional)
  • 1 tsp cinnamon (optional)


Grab a bushel (8-14 ish) of apples from your grocery store or local apple orchard. Mom usually uses a variety of apples but her favorites are Cortland, McCintosh, McCoon, and she loves getting them at a deal when you pick them off the ground. “Drops” most orchards call them and are perfect for making apple sauce.

Core your apples, then chop them to 1 inch chunks and put them in a soup pot with 1/2 cup water and the juice and zest of 1/2 a lemon over medium heat until it comes to a simmer. (We never peel the apples as it adds great color and texture to the finished sauce, but if apple peels aren’t your thing, feel free to peel your apples before you chop them). Once it is bubbling away reduce the heat to low and cook for 15-20 minutes while stirring sporadically or until the apples are as mushy as you like.

Let cool before diving in and devouring this sweet and tangy sauce perfect on it's own or with some yoghurt and granola for a breakfast treat!

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