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Hot Buttered Apple Sauce With Cinnamon And Nutmeg

Hot buttered apple sauce with cinnamon and nutmeg simmered until apples turn silky-smooth or pleasantly chunky, then enriched with vanilla and brown butter. A warm, spiced side dish that’s ready in under 40 minutes.
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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: 285
Ingredients Equipment Method Notes

Ingredients
  

Hot buttered apple sauce with cinnamon and nutmeg
  • 8 large apples (Honeycrisp, Fuji, or McIntosh), peeled, cored, and chopped Use crisp apples for the best texture after simmering.
  • 3 tbsp unsalted butter For browning and sautéing the apples.
  • 0.25 cup apple cider or apple juice Helps simmer the apples until soft.
  • 3 tbsp brown sugar or maple syrup Sweetens as the sauce reduces.
  • 1.5 tsp cinnamon Warm spice for the sauce.
  • 0.25 tsp freshly grated nutmeg Add for a fragrant, slightly warm bite.
  • 0.25 tsp vanilla extract Stir in at the end for best flavor.
  • 0.25 tsp salt Balances sweetness and boosts spice.
  • 1 Additional brown butter for serving Pat on top just before serving.

Equipment

  • 1 large saucepan

Method
 

Brown the butter and start the apples
  1. Melt the butter in a large saucepan over medium heat until it is just starting to brown, then add the chopped apples immediately so they coat in the warm butter.
  2. Cook for 3-4 minutes, stirring occasionally, until the apples begin to soften and smell fragrant.
Simmer until completely soft
  1. Add the apple cider (or apple juice), brown sugar (or maple syrup), cinnamon, nutmeg, and salt, then stir to combine.
  2. Cover and simmer at a gentle simmer for 20-25 minutes, until the apples are completely soft and easily mashed.
Mash, blend, and finish
  1. Mash the apples to your desired texture, keeping it chunky or working toward a smoother consistency.
  2. If you want smooth applesauce, blend it with an immersion blender until silky.
  3. Stir in the vanilla extract, taste, and adjust sweetness to your preference.
Serve
  1. Serve warm with an extra pat of brown butter and a dusting of cinnamon on top.

Notes

Pro tip: if the mixture looks too thick before the apples are tender, add a splash more cider/juice during simmering. Store covered in the refrigerator for up to 4 days; reheat gently on the stove or in the microwave. Freezing is yes—freeze in portions for up to 2 months and thaw overnight in the fridge before reheating. For a dairy-free swap, use a 1:1 plant-butter alternative to replace both the cooking butter and the serving brown butter (flavor will be slightly different).