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Hot Buttered Apple Sauce With Cinnamon And Nutmeg

Hot buttered apple sauce with cinnamon and nutmeg is cooked until the apples turn completely soft, then mashed or blended for a smooth texture. Brown butter adds a warm, nutty aroma before simmering with apple cider, brown sugar, and spices.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 8 large apples Honeycrisp, Fuji, or McIntosh; peeled, cored, and chopped
Butter and sweetener
  • 3 tbsp unsalted butter For browning in the saucepan
  • 0.25 cup apple cider or apple juice
  • 3 tbsp brown sugar or maple syrup
  • 1 brown butter Additional, for serving
Spices and flavoring
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg Freshly grated
  • 0.25 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 cast iron skillet

Method
 

Brown the butter and simmer the apples
  1. Melt the unsalted butter in a large saucepan over medium heat until it just starts to brown, then add the chopped apples immediately.
  2. Cook for 3-4 minutes, stirring occasionally, until the apples begin to soften and look glossy.
  3. Add the apple cider (or apple juice), brown sugar (or maple syrup), cinnamon, nutmeg, and salt; stir until the mixture looks evenly coated.
  4. Cover and simmer over gentle heat for 20-25 minutes until the apples are completely soft.
Mash or blend and finish
  1. Mash the apples to your desired texture—chunky or smooth—using a masher.
  2. For smooth applesauce, blend with an immersion blender until no larger chunks remain.
  3. Stir in the vanilla extract, then taste and adjust sweetness if needed.
  4. Serve warm with an extra pat of brown butter and a dusting of cinnamon.

Notes

For the smoothest texture, blend only after simmering until the apples are fully soft, and start at a low speed to avoid splashing. Store leftovers in the refrigerator up to 4 days; rewarm gently on the stove or in the microwave. Freezing is yes—freeze in portions up to 2 months and thaw in the fridge. For a dairy-light swap, use olive oil or a plant-based butter substitute for the browning step (the flavor will be slightly different).