Nothing beats homemade, and this applesauce recipe proves it. It is so delicious, full of flavor, and easy to make from scratch. It’s the perfect recipe to make in apple season during the fall when apples are plentiful. Feel free to double or triple this recipe to make an extra large batch!
You only need four ingredients (five if you count water) and no special equipment to make this easy recipe. I love how light and refreshing this applesauce recipe is without being overly sweet or tart. It’s the perfect snack for all ages and can be made ahead of time and frozen to be enjoyed for months. For more apple recipes, try my apple bread recipe, applesauce cake recipe, and apple muffins recipe.
What You Need to Make This Recipe
Apples — I love using a variety of apples to get a delicious balance of flavor. I like sweet apples like Honeycrisp apples, Mcintosh, Golden Delicious apples, Granny Smith Apples, and Gala apples. It’s important to use ripe apples for the best results.
Sugar — you can use white or brown sugar for this applesauce recipe. You can even use a combination of both if you prefer.
Cinnamon — make sure your cinnamon is fresh. Old, expired cinnamon will not taste as strong or rich. A good quality bottle of cinnamon is preferred as it’s the only spice added to the sauce.
Lemon juice — use freshly squeezed lemon juice for the best flavor. Bottled juices do not taste as fresh or bright.
How to Make Applesauce Recipe
1. In a large pot, combine the apples and sugar.
2. Add the ground cinnamon and water. Place over medium heat and bring to a simmer.
3. Cover and cook the apple mixture for 20 to 25 minutes, stirring occasionally, or until the apples are very soft. Stir in the lemon juice, then remove from the heat.
4. Blend the apple mixture until it has reached your desired consistency. Let the applesauce recipe cool completely before refrigerating in airtight containers.
Pro Tips for Making This Recipe
- Applesauce is a great way to use up any fresh apples that are starting to soften or if you have an abundance of fruit. I listed my favorites, but any kind of apple you have on hand will work as it really just depends on your personal preference!
- Flavor this applesauce recipe however you like! I love a little sprinkling of cardamom in mine, but apple pie spice, pumpkin spice, ginger, nutmeg, and clove are also great additions.
- Don’t add too much sugar at once in the beginning. You do not want to oversweeten the applesauce accidentally.
- Some varieties of apples tend to be more watery than others. If the apple mixture seems watery, you can drain some of the liquid before you blend or mash the mixture to avoid a runny applesauce.
- Make sure you dice the apples as uniformly as possible, as it helps them cook evenly. Avoid large chunks as well, so they do not take too long to cook.
- Double-check that you don’t leave any apple seeds when you core the apples. Apple seeds will lead to a bitter applesauce.
- You can also use an immersion blender or food processor for this recipe.
Frequently Asked Questions
You can refrigerate the applesauce for up to 1 week. I recommend using an airtight container such as a mason jar to ensure the applesauce stays fresh and doesn’t absorb any odors from the fridge.
If you’ve made a large batch or cannot finish the sauce within a week, you can freeze it for later. Allow the applesauce to cool to room temperature before freezing it. Use a freezer-safe bag or container. If you are freezing in a mason jar, make sure to leave space in the jar as it’ll expand as it freezes.
You can use applesauce in so many ways. You can bake with it (such as my applesauce cake) or enjoy it on its own. You can serve it with a scoop or two of vanilla ice cream along with some caramel, over some oatmeal, swirled into some yogurt, layered into a parfait, blended into smoothies, on top of waffles, French toast, and pancakes, and more! There are so many ways to enjoy applesauce!
If you love this recipe try these out!
If you’ve tried this Homemade Apple Sauce Recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Applesauce Recipe
Equipment
- Large Pot
- Blender or potato masher
Ingredients
- 4 pounds apples peeled, cored, and quartered (I prefer a mix of Honeycrisp, Mcintosh, Golden Delicious, or Gala) (1.8kg)
- ½ cup water (120ml)
- ⅓ cup white sugar (or brown sugar) (66g)
- ½ teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice (about 1 lemon)
Instructions
- In a large pot, combine the apples, water, sugar, and cinnamon. Place over medium heat and bring to a simmer.
- Cover and cook for 20 to 25 minutes, stirring occasionally, or until the apples are very soft. Stir in the lemon juice. Remove from the heat.
- Transfer the apple mixture to a blender or food processor. Remove the center of the lid and cover with a dishtowel. Process until blended to your desired consistency. (You can also mash the apples by hand with a potato masher for a chunkier apple sauce or use an immersion blender.) Let the applesauce cool completely before refrigerating in airtight containers. The applesauce can be refrigerated for up to 1 week or frozen for up to 3 months.
Notes
- Applesauce is a great way to use up any apples that are starting to soften or if you have an abundance of fruit. I listed my favorites, but any type of apple you have on hand will work!
- Flavor this recipe however you like! I love a little sprinkling of cardamom in mine, but apple pie spice, pumpkin spice, ginger, nutmeg, and clove are also great additions.
- Don’t add too much sugar at once in the beginning. You do not want to oversweeten the applesauce accidentally.
- Some varieties of apples tend to be more watery than others. If the apple mixture seems watery, you can drain some of the liquid before you blend or mash the mixture to avoid a runny applesauce.
- Make sure you dice the apples as uniformly as possible, as it helps them cook evenly. Avoid large chunks as well, so they do not take too long to cook.
- Double-check that you don’t leave any apple seeds when you core the apples. Apple seeds will lead to a bitter applesauce.
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