Homemade Applesauce

There’s something beautifully nostalgic about homemade applesauce. Whether served warm from the stove or chilled in the fridge, this simple dish delivers comfort in every bite. Rich in natural sweetness and spiced with hints of cinnamon and nutmeg, it transforms even the most basic apples into a soft, fragrant delight that pairs perfectly with breakfast pancakes, pork chops, or just a spoon on its own.

Made with only a handful of ingredients, homemade applesauce captures the essence of fall in the coziest way. It’s a versatile treat that can be chunky or smooth, depending on your preference, and can be customized with extra spices or sweeteners. Once you taste the difference between store-bought and freshly made applesauce, you’ll never want to go back.

Why You’ll Love This Homemade Applesauce

This applesauce recipe is incredibly easy, requires minimal ingredients, and is ready in under an hour. It’s naturally gluten-free, vegan, and can be made with no added sugar if your apples are sweet enough. Ideal for babies, kids, and adults alike, it also freezes beautifully—so you can batch-cook and enjoy it for weeks. Whether you want a quick snack, a healthy dessert, or a side dish with dinner, this applesauce fits the bill.

Preparation Phase & Tools to Use

To get started on this applesauce, you’ll need a few essential kitchen tools: a large saucepan or slow cooker, a cutting board and sharp knife, an apple peeler or corer, and optionally, a masher or immersion blender depending on your texture preference. The saucepan or slow cooker ensures even cooking and slow simmering, which brings out the natural sweetness. The peeler and corer help prep the apples efficiently, while the masher or blender lets you adjust the final consistency from chunky to smooth.

Preparation Tips

Choose a mix of sweet and tart apples for the best depth of flavor—varieties like Fuji, Gala, Honeycrisp, or Granny Smith work beautifully together. Peel the apples if you prefer a smoother texture, though leaving the skin on adds nutrients and rustic charm. Keep an eye on your cooking liquid; you don’t need much, as the apples release their own juices. And don’t forget to stir occasionally to prevent sticking and encourage even breakdown. If you’re spicing it up, add the cinnamon and nutmeg early on to let the flavors infuse deeply into the sauce.

Ingredients for this Homemade Applesauce

• 8–10 medium apples (a mix of sweet and tart varieties like Fuji, Gala, and Granny Smith)
• ½ cup water or apple cider
• 1–2 tablespoons lemon juice (optional, helps preserve color and balance sweetness)
• 1–2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• 1–2 tablespoons brown sugar or maple syrup (optional, depending on apple sweetness)
• Pinch of salt (enhances flavor)

Step 1: Prepare the Apples

Wash, peel (optional), core, and chop the apples into uniform chunks. Smaller pieces cook down more quickly and evenly. Peeling is optional depending on your texture preference—leaving skins on adds a more rustic, nutrient-rich texture.

Step 2: Combine Ingredients in Cooking Vessel

Place the chopped apples in a large saucepan or slow cooker. Add water or apple cider, lemon juice if using, and all the spices and sweeteners. Stir to coat the apples evenly with the flavors. The liquid helps prevent sticking and encourages the apples to start releasing their own juices.

Step 3: Cook Until Tender

If using a saucepan, cover and cook over medium heat for about 25–30 minutes, stirring occasionally. If using a slow cooker, set it on low for 6 hours or high for 3–4 hours. The apples should be very soft and easily mashed with the back of a spoon when done.

Step 4: Mash or Blend

Once the apples are fully softened, use a potato masher for a chunkier texture. For a smoother applesauce, use an immersion blender or transfer the cooked apples to a blender or food processor and puree until smooth. Be cautious with hot liquids when blending.

Step 5: Taste and Adjust

Taste your applesauce and adjust as needed. Add more cinnamon, sweetener, or a splash of lemon juice to balance flavors. This is your chance to personalize it exactly how you like it.

Step 6: Serve or Store

Enjoy warm right away, or let it cool to room temperature. Transfer to airtight containers and refrigerate for up to a week, or freeze for up to 3 months. This homemade applesauce tastes amazing both warm and cold, and it gets even better after a day in the fridge as flavors deepen.

Notes

Homemade applesauce is highly adaptable. Use whatever apples you have on hand, though a blend creates the most balanced flavor. You can make it sugar-free if your apples are sweet enough, or adjust the sweetness after cooking. If you’re making a large batch, freeze some in individual portions for later use in recipes, snacks, or as baby food. Spices like cloves or allspice can also be added for a deeper flavor twist.

Watch Out for These Mistakes While Cooking

• Using only one type of apple: A mix of tart and sweet varieties brings depth.
• Not checking liquid levels: Even though apples release juice, too little liquid can lead to scorching. Keep an eye on the pot.
• Over-blending: If you’re after a chunkier texture, be gentle with mashing or blending. Over-processing can make the applesauce gummy.
• Adding sugar too early: Wait until the end to sweeten, especially if you’re unsure how sweet the apples are.
• Skipping stirring: Especially on stovetop, stir occasionally to avoid sticking and burning.

Storage Instructions

Let the applesauce cool completely before transferring it to airtight containers. Refrigerate and use within 7 days. For longer storage, freeze in freezer-safe containers or resealable bags in portions for up to 3 months. Thaw in the fridge overnight or gently reheat on the stove. You can also preserve applesauce through canning if you follow safe canning guidelines.

Estimated Nutrition

(Per ½ cup serving, approximate)

• Calories: 90
• Fat: 0g
• Saturated Fat: 0g
• Carbohydrates: 24g
• Sugars: 18g (natural + optional added)
• Fiber: 3g
• Protein: 0g
• Sodium: 1mg

Frequently Asked Questions

Can I use unpeeled apples?

Yes! Unpeeled apples add fiber and nutrients. The final texture will be more rustic and slightly thicker.

What’s the best type of apple for applesauce?

A mix of tart and sweet apples—like Granny Smith and Fuji or Gala—works best for a rich, complex flavor.

Can I make this in a slow cooker?

Absolutely. Slow cookers are ideal for a hands-off method. Set it on low for about 6 hours.

How long does homemade applesauce last?

Refrigerated applesauce lasts up to a week. Frozen applesauce can be kept for up to 3 months.

Is this applesauce safe for babies?

Yes, if you omit the sugar and reduce the spices. It’s a great first food when made simply.

Can I can this applesauce?

Yes, using a proper water-bath canning method. Make sure your jars and lids are sterilized and follow USDA guidelines.

Should I add lemon juice?

Lemon juice helps preserve the color and adds a bright note, especially if your apples are very sweet.

Can I make this without added sugar?

Yes, most apples are sweet enough on their own. Taste after cooking and adjust if necessary.

Conclusion

Homemade applesauce is the perfect blend of comfort, simplicity, and natural sweetness. Whether you're using it as a snack, a side, or a baking ingredient, its versatility and freshness make it a must-have in every kitchen. With just a few apples and a bit of time, you’ll have a delicious, wholesome treat that the whole family will love.

---

Print