3 bowls with swirls of applesauce on a rounded wooden board.
Photography, Art Direction & Food Styling: Anthony Contrino

Every fall I head to my local orchard to go apple picking and I always get carried away. Whenever I find myself with a surplus of apples, this is the first recipe I hit up.  The good news – this recipe makes the BEST applesauce you’ve ever had.  The bad news – you’ll never want the store-bought stuff again.  Sorry in advance…

Spiced Applesauce

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Inactive Time: 15 minutes
Servings: 8


  • 1 ¾ pounds about 4 large granny smith apples, peeled, cored and sliced into 8 wedges
  • 1 ¾ pounds about 4 large Honeycrisp apples, peeled, cored and sliced into 8 wedges
  • Zest and juice from 1 medium orange
  • ¼ cup clover honey
  • ¼ teaspoon ground cinnamon
  • teaspoon ground cloves


  • Preheat the oven to 350 degrees.
  • Place the prepared apples in a large Dutch oven.
  • In a 2-cup liquid measuring cup, whisk the orange juice and zest, honey, cinnamon, cloves and ½ cup cold water and whisk until well combined.
  • Pour the liquid over the apples, cover and bake for 75 minutes.
  • After removing from the oven, allow to rest, covered, for 15 minutes.
  • Using an immersion blender, puree until smooth, or use a potato masher if you prefer a chunkier apple sauce.
  • Ladle the applesauce into mason jars, seal and refrigerate until ready to use; for up to 10 days.
  • Serve cold or at room temperature.
Course: Side Dish
Author: Anthony Michael Contrino