When I first came across this recipe, I was excited to add a new sauce to my collection. But as I gathered the ingredients, I had a bit of a realization—this isn’t just any sauce. It’s applesauce, with apple cider simmered right in.
At first, I wasn’t sure how much of a difference that would make. After all, applesauce is applesauce… right?
Wrong. This turned out to be next-level applesauce. The cider doesn’t just moisten the apples—it infuses them with a deep, rich flavor. As the cider cooks down, it concentrates into a warm, almost caramelized essence that amplifies the natural sweetness of the apples. The end result tastes so complex and cozy, you’d swear it had spices in it—even though it doesn’t.
Yes, it’s technically a fall recipe. But trust me—flag this one for the next apple season. You won’t regret it.
New England Apple Cider Sauce
Adapted from the New England Cookbook, c. 1970s
Makes: 6–8 servings
Note: I halved the original recipe, and this version still makes plenty!
Ingredients:
- 5 lb. apples, cored and chopped (I used Cortland)
- 1 quart apple cider (4 cups)
- 1 cup sugar
Core and chop the apples. Peeling is not necessary—leaving the skins on adds color and a bit of texture, plus extra pectin which helps thicken the sauce naturally.
In a large, heavy-bottomed pot or Dutch oven, bring the apple cider to a boil. Lower the heat to a brisk simmer and let it reduce by about one-third (roughly 15–20 minutes). This concentrates the flavor without risking scorching from an overly long boil.
Add the chopped apples and sugar to the reduced cider. Stir well. Cover and simmer over low heat for about 1/5 to 2 hours, stirring occasionally, until the apples are very soft. If it seems too watery, continue simmering uncovered for another 10–15 minutes until thickened to your liking.
Spoon into sterilized jars if you plan to preserve it, or cool and refrigerate for up to 2 weeks.