This homemade applesauce recipe came about after bringing home more apples than we knew what to do with from the orchard. It uses just three simple ingredients and a little time. Make small batches to enjoy all season, or cook up a big batch and can it for the year.
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Why make this homemade applesauce now
Apple season is here, and if you pick or buy a few extra bags you’ll quickly run out of uses for them — unless you turn them into applesauce. This recipe is super easy, requires only a good knife (or an apple corer if you prefer), a large pot, a splash of water, and optional cinnamon. You can skip peeling to save time; the skins break down during cooking and add flavor and fiber.
Ingredients
Notes on ingredients
- Cinnamon: Optional but comforting. Use a dash to warm the flavor, or leave it out for a pure apple taste.
Simple step-by-step instructions
This applesauce comes together in a few straightforward steps and about 30–45 minutes total time.
1. Prep the apples. Core and cut apples into large chunks, or use an apple corer/slicer. You can leave the skins on; they soften and blend in during cooking.
2. Cook. Put the apple pieces in a large pot, sprinkle in the cinnamon if using, add a few tablespoons of water, and cover. Bring to a gentle boil over medium-high heat, then reduce to medium.
3. Simmer until tender. Stir every 5–10 minutes so apples cook evenly. After about 15 minutes lower the heat and continue until apples are fork-tender and have released their juices.
4. Finish. Let the cooked apples cool slightly, then puree to your desired consistency in any blender, food mill, or with an immersion blender. For chunky applesauce, mash with a fork or potato masher instead.
Transfer the warm applesauce to jars and refrigerate, or follow standard water-bath canning instructions if you want shelf-stable jars.
Frequently Asked Questions
Use the apples you enjoy eating. Softer apples break down faster, but any variety works — especially Jonagold, Honeycrisp, Empire, Sweet Tango, or Pink Lady. If you plan to blend the sauce, firmness matters less. Different combinations can change the color and flavor; a pink-toned batch is a fun surprise.
Yes. Cinnamon is optional and easy to omit. You can also experiment with other warm spices like nutmeg, allspice, or cloves. Mixing in pureed fruit or roasted vegetables (pear, berries, roasted beets) creates tasty variations and makes great baby food.
No — if you’ll use the applesauce within a few weeks, store it in sealed jars in the refrigerator. For long-term, shelf-stable storage, water-bath canning is recommended. Small batches kept in the fridge can last about a month; larger canned batches can keep much longer when processed correctly.
A few additional tips
- Fill the pot only about three-quarters full so you can stir easily.
- Add water sparingly; too much will make the sauce thin. Add a tablespoon at a time if it looks too dry.
- If you don’t have a high-speed blender, an immersion blender, food mill, food processor, or even a fork will give you a great texture. Blend or mash slowly until you reach the consistency you like.
When you try this recipe and love it, leave a comment or rating — I’d love to hear how it turned out!
📖 Recipe
Simply the Best Homemade Applesauce
Marni Katz
Ingredients
- 6 lbs apples any variety you like
- 2 Tablespoons cinnamon sugar
- 4 Tablespoons water
Instructions
- Cut apples into 5–6 pieces each and discard cores, or use a corer/slicer.
- Place all ingredients into a large stock pot and cover with a lid.
- Bring to a boil over medium-high, stirring every 5–10 minutes. After 15 minutes reduce heat to medium and continue cooking and stirring.
- Cook until apples are fork-tender and easily pierced.
- If the applesauce seems dry, add water 1 tablespoon at a time.
- Cool a few minutes, then blend or mash to your preferred texture and put into jars.
- If canning, follow water-bath canning directions; otherwise cool and refrigerate.
Notes
- If you don’t have a high-speed blender, mash with a fork or use an immersion blender, food mill, or food processor. Work slowly until you reach the texture you like.
- For water-bath canning instructions, consult trusted canning resources and follow safe, up-to-date guidelines.
- Refrigerated applesauce will keep for up to a month, though it often gets eaten long before then.
Nutrition
Carbohydrates: 130 g
Protein: 3 g
Fat: 2 g
Fiber: 25 g
Sugar: 95 g
Let me know what you think!
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