I’m sharing my Homemade Applesauce after finding a single unexpected pantry twist that made me rethink what apples can do in simple recipes.

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I make Easy Homemade Applesauce all fall long, and every time it surprises me. Bright apple flavor, not fake jar sugar, but real apples and a hit of cinnamon that somehow changes everything.

I mix varieties like Honeycrisp with Gala so there’s a bit of texture, and that little spice keeps you guessing what else is in it. This is one of my favorite Homemade Applesauce finds, the kind that gets passed around at potlucks because people keep asking where it came from.

Try a spoon and you’ll know what I mean, even if you cant exactly name why.

Ingredients

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Apples give fiber natural sugars and vitamin C they make sauce sweet and chunky
Liquid adds moisture helps cooking juice brings extra apple flavor and sweetness
Granulated sugar boosts sweetness use sparingly if you want less sugary sauce
Lemon juice brightens flavor and prevents browning it adds gentle tart balance
Cinnamon warms the sauce adds cozy aroma use to taste for spice
Just a pinch enhances sweetness and depth makes flavors pop without tasting salty
Vanilla adds roundness and perfume tiny amount makes apple flavors more complex

Ingredient Quantities

3 pounds apples, peeled, cored and chopped (about 6 to 8 medium apples; use a mix like Fuji Gala Honeycrisp)

1/2 cup water or apple juice, more if needed

2 to 4 tablespoons granulated sugar, or to taste (optional)

1 to 2 tablespoons fresh lemon juice

1/2 to 1 teaspoon ground cinnamon, or to taste

Pinch of salt (about 1/8 teaspoon)

1/2 teaspoon vanilla extract (optional)

How to Make this

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1. Put the peeled, cored and chopped apples into a large pot with 1/2 cup water or apple juice and the lemon juice so they don’t brown, toss in the mix of apples like Fuji Gala Honeycrisp for best flavor.

2. Bring to a low simmer over medium heat, cover the pot and cook until the apples are very soft about 15 to 20 minutes, stir now and then and add a little more water or juice if it looks dry or starts to stick.

3. Remove from heat and mash the apples with a potato masher for chunky sauce or use an immersion blender right in the pot for smooth, you can also pulse in a food processor but be careful hot.

4. Stir in 2 to 4 tablespoons granulated sugar if you want it sweeter, add 1/2 to 1 teaspoon ground cinnamon, a pinch of salt (about 1/8 teaspoon) and 1/2 teaspoon vanilla extract if using, taste and adjust sugar and cinnamon to your liking.

5. If the sauce seems too thin simmer it a few minutes uncovered to thicken, if too thick add a splash of water or apple juice, remember flavors mellow as it cools so dont over sweeten.

6. For an ultra smooth baby friendly applesauce push through a fine mesh sieve or use a blender until silkier, for rustic sauce leave some chunks and dont worry about being perfect.

7. Let the applesauce cool to room temp then transfer to jars or airtight containers, it keeps in the fridge for about a week or freeze portions up to 3 months.

8. Reheat gently on the stove or microwave before serving, and try warming with a little butter or stirring in a spoon of maple syrup for a different twist.

Equipment Needed

1. Large heavy bottomed pot or saucepan, big enough for 3 lb apples
2. Cutting board and a sharp chef’s knife for peeling, coring and chopping
3. Vegetable peeler
4. Measuring cup and teaspoon set
5. Wooden spoon or heatproof spatula for stirring
6. Potato masher or immersion blender depending how smooth you want it
7. Fine mesh sieve or countertop blender for ultra smooth baby friendly sauce
8. Jars or airtight containers plus a ladle or funnel for transferring and storing

FAQ

3 pounds apples, peeled, cored and chopped (about 6 to 8 medium apples; use a mix like Fuji Gala Honeycrisp)

1/2 cup water or apple juice, more if needed

2 to 4 tablespoons granulated sugar, or to taste (optional)

1 to 2 tablespoons fresh lemon juice

1/2 to 1 teaspoon ground cinnamon, or to taste

Pinch of salt (about 1/8 teaspoon)

1/2 teaspoon vanilla extract (optional)

Q: How long will homemade applesauce keep in the fridge? A: Kept in a sealed container it lasts about 5 to 7 days in the fridge, and you can freeze it up to 3 months.

Q: Can I make this without added sugar? A: Yes, skip the sugar and use sweeter apples like Fuji or Gala, or add a touch of honey after cooking if you need sweetness.

Q: How do I get super smooth applesauce? A: Use an immersion blender or pass the cooked apples through a food mill. Blending while hot gives the smoothest result.

Q: Can I can this applesauce? A: Yes you can, but follow a tested water bath canning recipe for low acid foods and proper headspace and processing times for safety.

Q: Which apples are best to use? A: A mix is best. Use sweet ones like Fuji or Gala and tart ones like Granny Smith for balance, but any apples will work.

Q: Why does my applesauce taste bland? A: Usually it needs more salt, lemon or cinnamon. A tiny pinch of salt boosts flavor, lemon brightens it, and cinnamon adds warmth. Taste and adjust slowly.

Easy Homemade Applesauce Recipe Substitutions and Variations

Apples (3 lb): use pears or a 50/50 apple and pear mix. Bosc or Anjou pears break down nicely and give a milder, sweet flavor.
1/2 cup water or apple juice: swap for white grape juice, diluted orange juice, or apple cider. If you use juice, cut back on added sugar cause it can get too sweet.
2 to 4 tbsp granulated sugar: replace with 2 to 3 tbsp maple syrup or honey, or use 2 tbsp brown sugar. If you pick a liquid sweetener, reduce other liquids a bit.
1/2 to 1 tsp ground cinnamon: try 1/4 tsp ground nutmeg, 1/2 tsp pumpkin pie spice, or 1/4 tsp ground ginger for a different warm note.

Pro Tips

1) Use a mix of apples not just one kind. Fuji and Honeycrisp are great for sweetness and texture but toss in 1 or 2 tart apples like Granny Smith to keep the sauce bright, youll notice the flavor is way more interesting.

2) Cook low and slow and keep an eye on the pot, stir every few minutes so it wont stick or scorch, add just a splash of juice or water if it looks dry. If you want a thicker sauce use a wider pot so more liquid can evaporate faster.

3) For super smooth sauce let the hot apples cool a little before you blitz them, otherwise the steam can make a mess and you might overprocess into a gluey paste. If you want baby smooth push the cooled puree through a fine mesh sieve or use a blender in small batches, its worth the extra step.

4) Finish and store smartly, a pinch of salt does wonders to wake up the sweetness and a tiny splash of lemon or a spoon of maple syrup at the end can transform it. Cool completely before sealing jars, leave a little headspace if freezing, label with the date and use within three months.

Easy Homemade Applesauce Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Homemade Applesauce after finding a single unexpected pantry twist that made me rethink what apples can do in simple recipes.

Servings

servings

Calories

144

kcal

Equipment: 1. Large heavy bottomed pot or saucepan, big enough for 3 lb apples
2. Cutting board and a sharp chef’s knife for peeling, coring and chopping
3. Vegetable peeler
4. Measuring cup and teaspoon set
5. Wooden spoon or heatproof spatula for stirring
6. Potato masher or immersion blender depending how smooth you want it
7. Fine mesh sieve or countertop blender for ultra smooth baby friendly sauce
8. Jars or airtight containers plus a ladle or funnel for transferring and storing

Ingredients

3 pounds apples, peeled, cored and chopped (about 6 to 8 medium apples; use a mix like Fuji Gala Honeycrisp)
1/2 cup water or apple juice, more if needed
2 to 4 tablespoons granulated sugar, or to taste (optional)
1 to 2 tablespoons fresh lemon juice
1/2 to 1 teaspoon ground cinnamon, or to taste
Pinch of salt (about 1/8 teaspoon)
1/2 teaspoon vanilla extract (optional)

Directions

Put the peeled, cored and chopped apples into a large pot with 1/2 cup water or apple juice and the lemon juice so they don't brown, toss in the mix of apples like Fuji Gala Honeycrisp for best flavor.
Bring to a low simmer over medium heat, cover the pot and cook until the apples are very soft about 15 to 20 minutes, stir now and then and add a little more water or juice if it looks dry or starts to stick.
Remove from heat and mash the apples with a potato masher for chunky sauce or use an immersion blender right in the pot for smooth, you can also pulse in a food processor but be careful hot.
Stir in 2 to 4 tablespoons granulated sugar if you want it sweeter, add 1/2 to 1 teaspoon ground cinnamon, a pinch of salt (about 1/8 teaspoon) and 1/2 teaspoon vanilla extract if using, taste and adjust sugar and cinnamon to your liking.
If the sauce seems too thin simmer it a few minutes uncovered to thicken, if too thick add a splash of water or apple juice, remember flavors mellow as it cools so dont over sweeten.
For an ultra smooth baby friendly applesauce push through a fine mesh sieve or use a blender until silkier, for rustic sauce leave some chunks and dont worry about being perfect.
Let the applesauce cool to room temp then transfer to jars or airtight containers, it keeps in the fridge for about a week or freeze portions up to 3 months.
Reheat gently on the stove or microwave before serving, and try warming with a little butter or stirring in a spoon of maple syrup for a different twist.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.