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Vermont Apple Sauce

My apple sauce recipe uses Vermont McIntosh apples and maple syrup as well as orange and lemon to create a nice balance of tart and sweet. I dig how easy it is to make – just peel, squeeze and toss it all together in an oven-safe covered pot then let the oven do the hard work. Plus, my home smells like apple pie without the hassle of making a crust.

7-8 medium McIntosh apples, peeled and quartered

1 navel orange, zested and juiced

1 lemon, zested and juiced

¼ cup maple syrup

1 tablespoon cinnamon

½ teaspoon all spice

2 tablespoons butter

  • Preheat oven to 350° Fahrenheit.

  • Peel and quarter the apples. Place apples in an oven-safe, non-reactive covered pot (an enameled Dutch oven or Pyrex works).

  • In a small bowl, combine the zest and juice of the orange and lemon. Add the maple syrup and spices. Mix well. Pour liquid over the apples.

  • Cut the butter into small cubes and add on top of the apple mixture.

  • Cover and bake for one hour until apples are soft.

  • Remove from oven. Mix with a whisk or potato masher.

  • Serve warm or at warm temperature. Store in a covered container in the fridge.

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