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Hot Buttered Apple Sauce With Cinnamon And Nutmeg

Hot buttered apple sauce with cinnamon and nutmeg—tender apples simmered until soft, then mashed chunky or blended smooth for a silky golden texture. Finished with vanilla and a final pat of brown butter for warm, fragrant 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: 280
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 8 large apples peeled, cored, and chopped (Honeycrisp, Fuji, or McIntosh)
Butter and sweetener
  • 3 tbsp unsalted butter for browning and cooking
Apple liquid
  • 1 tbsp apple cider or apple juice measure 1/4 cup total
Brown sugar or maple syrup
  • 3 tbsp brown sugar or maple syrup
Spices
  • 1.5 tsp cinnamon
  • 0.25 tsp freshly grated nutmeg
Finishing flavor
  • 0.25 tsp vanilla extract
  • 0.25 tsp salt
Brown butter for serving
  • 1 brown butter additional pat(s) for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown the butter and simmer apples
  1. Melt the 3 tablespoons unsalted butter in a large saucepan over medium heat until it starts to brown, then add the chopped apples immediately and coat them well.
  2. Cook for 3-4 minutes over medium heat to begin softening the apples, stirring occasionally until glossy.
  3. Add the apple cider or apple juice, brown sugar or maple syrup, cinnamon, nutmeg, and salt, then bring to a gentle simmer.
  4. Cover and simmer at a steady simmer for 20-25 minutes, stirring once or twice, until the apples are completely soft and easily broken apart with a spoon.
Mash and finish
  1. Mash the apples to your preferred texture—chunky or smooth—using the back of a spoon or masher.
  2. For smooth applesauce, blend with an immersion blender until silky and uniform.
  3. Stir in the vanilla extract, then taste and adjust sweetness as needed.
  4. Serve warm with an extra pat of brown butter and a dusting of cinnamon.

Notes

Pro tip: For the smooth version, blend after simmering so the applesauce turns glossy instead of grainy. Store in an airtight container in the fridge for up to 4 days; rewarm gently on the stovetop or in the microwave. Freezing is yes—freeze up to 2 months and thaw overnight in the fridge. For a lighter option, use maple syrup in place of brown sugar (or use half as much).