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Hot Buttered Apple Sauce With Cinnamon And Nutmeg

Hot buttered apple sauce with cinnamon and nutmeg is simmered until the apples turn completely soft, then mashed or blended until silky-smooth. Finish with vanilla and an optional extra pat of browned butter for a warm, fragrant side dish.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 8 apples Peeled, cored, and chopped (Honeycrisp, Fuji, or McIntosh).
Butter and sweetener
  • 3 tbsp unsalted butter For browning at the start.
  • 0.25 cup apple cider or apple juice For simmering and loosening the sauce.
  • 3 tbsp brown sugar or maple syrup Choose one.
Spices and flavorings
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg Freshly grated.
  • 0.25 tsp vanilla extract
  • 0.25 tsp salt
Serving
  • additional brown butter For serving, plus a dusting of cinnamon.
  • cinnamon Extra dusting for serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the butter and start simmering
  1. Melt the unsalted butter in a large saucepan over medium heat until it is just starting to brown, then add the apples immediately.
  2. Cook the apples for 3-4 minutes, stirring to coat, until they begin to soften.
Build flavor and simmer until soft
  1. Add the apple cider or apple juice, brown sugar or maple syrup, cinnamon, nutmeg, and salt, and stir to combine.
  2. Cover and simmer for 20-25 minutes over medium heat until the apples are completely soft and tender.
Mash, blend, and finish
  1. Mash the apples to your preferred texture—chunky or smooth—using a masher.
  2. For smooth applesauce, blend with an immersion blender until silky.
  3. Stir in the vanilla extract and taste, adjusting sweetness if needed.
Serve
  1. Serve warm with an extra pat of additional brown butter and a dusting of cinnamon.

Notes

Pro tip: for the best flavor, brown the butter only until it just starts to turn golden—then add the apples right away so they don’t taste scorched. Store covered in the refrigerator for up to 4 days; rewarm gently on the stovetop or in the microwave. Freezing is yes—freeze in an airtight container for up to 2 months and thaw overnight in the fridge. If you want a lighter version, use maple syrup instead of brown sugar to reduce overall sweetness intensity while keeping the cinnamon-nutmeg warmth.