Cortland Apple Sauce

  • Yield: 2 1/2 cups
  • Prep: 15 mins
  • Cook: 20 mins

If Cortland apples aren't available, use any crisp red apple.


2pounds Cortland apples, peeled, cored and sliced
22/3cups water
1/3cup pomegranate or orange juice
1 cinnamon stick
1/3 to 1/2cup brown sugar (depending on sweetness of apples)
1/2cup pomegranate seeds (optional)
1 to 2tablespoon lemon juice (optional)
1teaspoon ground cinnamon (optional)


  1. Place apples in a medium saucepan. Add water, juice and cinnamon stick. Cook over medium heat about 20 minutes or until apples are soft. Add more water during cooking if apples are not covered. Drain well and remove cinnamon stick.
  2. Mash apples with a potato masher until chunky. If too thick, stir in about 1/3 cup extra water.
  3. Stir in brown sugar. Add pomegranate seeds, lemon juice and ground cinnamon if using.


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