This homemade applesauce recipe is so simple to make, it smells incredible, and it takes very little effort to prepare. Plus, it’s made with absolutely no sugar whatsoever!
I consider this recipe one of the staples of a comfortable home, and I know you will love it too!
How to make homemade applesauce
Applesauce is made by peeling and cutting apples, and cooking them down until they are very soft. From there, the apples can be left in little pieces for extra texture, or as is more common, the apple pieces are puréed. Applesauce is sometimes made with added sugar, and others call for added spices or juices.
This recipe, however, is the one of the simplest (and in my opinion, the best)! I like to make my applesauce with just apples and cinnamon (and a splash of water to prevent the fruit from burning).
Can you make applesauce with the apple peels?
Yes! However, if you want to make applesauce with the peels, I recommend making a puréed version with an immersion blender. Leaving the apples in little chunks will leave a waxy texture throughout the applesauce which I cannot say that I recommend.
How to make applesauce from scratch, the cheater’s way
There are a couple of ways that you can “cheat” to make this process a lot faster.
- Halve the apples and cut the cores out. Then cook the halves whole, with the peels on, and purée the mixture with an immersion blender.
- Use an apple peeler/corer/slicer to do the longest part of this process for you! Then roughly chop the apples and throw them in a pot, or just add the slices as they are and puree them when the mixture is soft.
The best apples to use
Any type of baking/cooking apple will work well for this (I love to use Empire, Paula Red, Mutsu, or Granny Smith apples).
If you happen to have another type of apple that you’re wanting to use up (applesauce is the best way to use older fruit before it goes bad!), you can still make applesauce out of them. I have found that some apples that are great for eating (but not-so-good for cooking) won’t break down as they soften; but, if that happens you can (again), just whip out your immersion blender make puréed applesauce out of them. Trust me, it works (I’ve done it lots of times)!
What are the best spices to use for this recipe?
I like to keep it super simple and just use cinnamon (as noted in this recipe). Other things you can add that are delicious are lemon juice (if you are using a sweeter type of apples), ground cloves (only about 1/8-1/4 tsp at most for this recipe), or a pinch of salt (again, to mellow out a sweeter type of apple). So, as a recap, the best spices are:
- Cinnamon (ground or whole sticks)
- Cloves (ground)
- Salt (just a smidge)
- Lemon juice (a splash)
Ways to serve this recipe
I make applesauce for my family on a regular basis, and the most common way that I serve it is on oatmeal in the morning for breakfast.
Applesauce also makes a great snack, especially (in my opinion) when it’s fresh and warm. I’ve also been debating getting these little squeeze bottle snack cups for my kids, but I have yet to take the leap. If you have them, let me know in the comments if you think it’s a worthwhile investment!
Preserving homemade applesauce
Applesauce is extremely easy to preserve for long term storage. I recommend using my basic canning method, or if you can’t be bothered with that, just throw it into freezer safe containers (a tray like this for small amounts or something like this for larger amounts).
You will need:
- Ingredients (see recipe card)
- Medium/large pot
- Measuring spoons
- Vegetable peeler
- Paring knife
Optional:
- Apple peeler/corer/slicer (if you don’t want to peel the apples by hand)
- Immersion blender (if you want to purée your applesauce)
Easy Homemade Applesauce
This recipe can be pureed, or served with bits of apple chunks. Sugar free and delicious, I love to serve this by itself or served over a fresh bowl of oatmeal.
Ingredients
- 10 apples chopped
- 1/2 cup water
- 1 tsp ground cinnamon (or 2 cinnamon sticks, cooked with the applesauce and discarded afterwards)
Instructions
-
Wash, peel, core, and chop the apples into a medium heavy-bottomed saucepan.
-
Add the water and cinnamon; cook, covered, over medium-low heat until the apples break down and are very soft, stirring occasionally. Serve immediately, or you can store it in the fridge or freezer until using. Can also easily be canned for longer shelf life.
Recipe Notes
Note: If you prefer to purée this recipe, you can do that in the blender before, or after you cook it. I would prefer to blend everything together first, and then cook the apples down until they are light brown in colour, heated through, and fragrant.
If you like this recipe, you may also like:
- Miniature Apple Turnovers
- Apple Butter Baked Brie
- Homemade Apple Pie Filling
- Easy Apple Strudel with Filo Pastry
I hope this recipe serves you well! May your home smell like all of the richness of autumn’s joys and your family be blessed by its flavour. Let me know what you think in the comments!
Back soon,
–Naomi
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[…] grains or toast for breakfast instead. Personally, I love making oatmeal in the morning with some homemade applesauce on top. Also, eggs and toast might be my favourite breakfast, which leads me to my last […]