Homemade Applesauce

homemade applesauce with cinnamon

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 8 to 10 servings
Yield: 5 cups
Nutrition Facts (per serving)
138 Calories
0g Fat
36g Carbs
1g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 138
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 36g 13%
Dietary Fiber 5g 16%
Total Sugars 29g
Protein 1g
Vitamin C 15mg 76%
Calcium 23mg 2%
Iron 0mg 2%
Potassium 227mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade applesauce is so much better than store-bought, you may never buy it again! Making your own applesauce is super easy, and you are in control of what goes into it and how smooth or chunky it turns out. For chunky applesauce, use a potato masher. If you like it smooth, use a blender or immersion blender, food processor, or food mill.

Brown sugar adds rich flavor and color to the applesauce but feel free to use granulated sugar if you prefer, or make it with an alternative sweetener, such as maple syrup or honey. It's easy to adjust with more sweetener or lemon juice before it's done cooking.

Use one apple variety or a mixture. The best apple varieties for applesauce include McIntosh, Braeburn, Fuji, Cortland, and Gala. Granny Smith is a nice variety to add for its tart flavor but should be balanced with sweeter apples, such as Gala or McIntosh. You can always adjust sweet and tart flavors with extra sugar or lemon juice.

Ingredients

  • 4 pounds apples

  • 2/3 cup apple juice, or water

  • 2 tablespoons fresh lemon juice

  • 1/2 cup brown sugar, firmly packed

  • 1 teaspoon ground cinnamon

Steps to Make It

  1. Wash the apples and peel them unless you will be using a food mill. Core the apples and slice each one into 8 wedges; transfer them to a large saucepan.

  2. Add the apple juice, lemon juice, brown sugar, and cinnamon to the apples and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan, and simmer for 20 to 25 minutes, or until the apples are very tender.

  3. Mash or purée the apples as desired using a potato masher, immersion blender, food processor, blender, or food mill. Taste and adjust the sugar or lemon juice, if necessary.

  4. Combine the apple juice or water and lemon juice. Mix in honey, if using. Pour the liquid mixture over the apples.

How to Use and Serve Homemade Applesauce

Homemade applesauce is a delicious snack or dessert to enjoy plain or with a simple topping of whipped cream or cinnamon- sugar. Here are some excellent ways to enjoy your homemade applesauce:

Add a layer of applesauce to a parfait dessert.

Bake an applesauce cake or moist carrot cake with applesauce.

Make vegan applesauce muffins.

Treat your family to light and easy applesauce oatmeal pancakes.

Add applesauce to your meatloaf.

Serve applesauce with a roast pork dinner or pork chops.

Stir a few tablespoons of applesauce into a cup of vanilla or plain yogurt.

Bake a batch of applesauce cookies.


Recipe Variations

  • Instead of brown sugar, use granulated sugar or another sweetener, like maple syrup, agave nectar, or honey.
  • Play with flavors—add a dash of nutmeg or a splash of vanilla.
  • If you are using a food mill, leave the skins on the apple slices. Red-skinned apples will add pink color.


How to Store and Freeze Homemade Applesauce

  • Refrigerate homemade applesauce in airtight containers for up to 7 to 10 days.
  • To freeze homemade applesauce, portion it into freezer containers, ice cube trays, or small zip-close freezer bags. Freeze the applesauce for up to 3 months.

Do you need to drain the water when making applesauce?

You shouldn't have to drain off the apple juice or water. If you think there is too much water or want to make sure it is very thick, drain the liquids into a cup or bowl. When mashing or puréeing the applesauce, add the liquids back a little at a time until the desired consistency is reached.