Chunky Applesauce


Yield: Approximately 2 cups


6 medium apples, peeled, cored, and cut into quarters. (Note: I like to use a variety of apples as I think this makes a more flavorful final product)

¼ cup Flying Olive Gravenstein Apple, Cranberry Pear, Pomegranate-Quince, Honey Ginger, or a White Flying Olive Balsamic Vinegar of Choice

¾ cup of water

½ tsp cinnamon

1/8 tsp nutmeg

Brown sugar to taste (I’ve used Splenda brown sugar and it works just as well)


In a medium pot, place the apples, Flying Olive White Balsamic Vinegar, and water to a boil. Reduce the heat and simmer for 5-15 minutes or until the apples are tender, stirring occasionally.

Let the applesauce cool a bit. Mash any apples that haven’t “melted.” Cooking apples, for instance, won’t break down the way a softer apple will. I find a potato masher works well to make everything the same consistency but still chunky.

Taste and stir in brown sugar to taste, cinnamon, and nutmeg. Return to the stove and cook until the sugar dissolves. Serve hot or refrigerate up to 2 weeks. You can also freeze the applesauce with great results.


Submitted by Barb L.