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Learn how to make Homemade Applesauce using a combination of just 5 simple ingredients – apples, sugar, cinnamon, salt, and lemon juice. Ready in just over 30 minutes.
You can make this applesauce recipe using any type of apple you have on hand! It has just the right amount of sweetness, warm hints of cinnamon, and tastes absolutely delicious on its own or paired with savory main dishes like pork chops.
This recipe has over 300 5-star ratings! Here’s what one reader had to say after making it:
This applesauce is absolutely delicious. And so easy. Friends always ask me to make enough to share. It’s the only recipe I use!! Thank you so much for this recipe and so many of your others! Love em all!!
– Dee Lynne
An Apple A Day…
Homemade applesauce is still one of my favorite snacks. It’s light, sweet, and loved by all ages. Every time I prepare a big batch of this applesauce it’s like digging into a big slice of apple pie! The best part? It can enjoyed all year long, from apple season and beyond.
Reasons why readers continue to make this recipe over and over again:
- It’s made with just 5 simple ingredients! (4 if you omit the sugar)
- It can be made with whatever apples you have on hand
- Big-batch friendly and canning-friendly for long term storage
- It’s super easy to make—no fancy tools or steps required
I hope you love it!
Table of contents
Key Ingredients
Homemade applesauce is made with simple ingredients. Here’s what you need:
- Apples
- Water
- Sugar (optional)
- Ground cinnamon
- Pinch of salt
- Lemon juice
In other words, you’re eating apples. But that’s the point, right?
And, if you’re like me, someone who tends to impulse buy in large amounts, then this applesauce recipe is just what you need! Sugar is optional. I love a little sweetness so I added 1/4 cup. If you prefer sweeter applesauce, then I definitely recommend adding a little extra sugar (any sugar will work – brown sugar or white granulated sugar).
Why add Lemon Juice?
Lemon juice is added for a few different reasons, and no, it’s not to make your applesauce take like lemons! First, lemon juice adds brightness and helps prevent the apples from browning as they cook. It’s a natural preservative, so just like lemon juice prevents fruit salad from browning, it also helps keep applesauce fresh. Second, the acidity of lemon juice enhances the flavor, balancing the natural sweetness of the apples. Finally, if you’re canning your applesauce, lemon juice can help ensure a safe pH level for long-term storage.
What are the Best Apples For Applesauce?
If you start researching which apples are the best to use in applesauce, you will encounter a million different answers. Each apple variety has a different taste, texture, response to heat, color, etc. However, your own personal preference will likely determine which apple variety you prefer to use. Pink Lady Apples are my personal favorite. I use them for just about everything. Here are some other popular varieties:
- McIntosh
- Fuji
- Golden Delicious (avoid Red Delicious)
- Gravenstein
- Gala
- Transparent
- Cortland
- Jonathan
- Honeycrisp
- Gala apples
- Granny Smith apples
In general, the type of apple that is best for baking is the worst for applesauce. For fastest cooking, pick softer apples, and for the best flavor, mix and match a few different types.
How to Make Applesauce
Below you’ll find detailed instructions for making this recipe. Feel free to skip ahead to the recipe card for the full printable recipe.
- Gathering a bunch of apples – whichever apples you want (see above). In nearly all apple recipes I use Pink Lady Apples because they’re tart, crispy and so pink. Basically, the only thing that matters when picking apples. Just kidding.
- Peel and core the apples. If you’re handy enough with an apple peeler, that will definitely help speed the process along. Unfortunately, I have never been clever enough to figure out how to use mine (true story) so I stick to my favorite paring knife. Peel, core, and then slice the peeled apples.
- Transfer the apples to a large pot. Add the water, lemon juice, sweetener, cinnamon, and salt, and mix to combine. You don’t need a lot of liquid, but you will need about 1/2 cup to help steam the apples and move things along. Some people use apple juice or apple cider (do not use apple cider vinegar) instead, but I just see that as more sugar, so I’ll let you decide.
- Bring the liquid to a boil, reduce heat, and cover. Now the hard part is over (since, you know, that was super hard). Allow the apples to cook for approximately 25-30 minutes. Your apples should be broken up, but partially intact, and very soft. Remove those sweet apples from the heat.
- Mash into applesauce. Now it’s time to decide- will you enjoy chunky or smooth applesauce? Fortunately, there is no wrong answer here. All applesauce is good applesauce. The desired consistency is entirely your own. To make a chunkier sauce, I recommend using a potato masher. For smoother one, you’ll want to process in a food processor, blender, or use an immersion blender.
Serving Ideas and Uses
Applesauce is perfect on its own. But what are some other ways you can dish up a giant batch of homemade applesauce?
- Serve with Kartoffelpuffer (German Potato Pancakes). When I was an au pair in Germany, this was one of the kids’ favorite snacks.
- Serve with a scoop or two of vanilla ice cream and a drizzle of caramel sauce.
- Use a cup to make this absolutely irresistible baked apple donuts.
- Blend into your favorite smoothie recipe.
- Enjoy for breakfast with yogurt and granola or whip up a batch of these apple cinnamon overnight oats.
In other words, enjoy this perfectly spiced applesauce on, with, or in just about everything. But…especially ice cream.
Storage Tip
Always keep leftover applesauce stored in the refrigerator in a tightly sealed container. Leftovers will keep for up to one week (sometimes a little longer) when stored properly. Surprise your kiddos and send them to school with homemade applesauce in one of these adorable and reusable storage pouches.
Frequently Asked Questions
I get this question a lot and the answer is yes, you can definitely can this applesauce recipe using a water canning bath. As with all canning, be sure to follow proper canning protocol to prevent accidental cross-contamination.
Yes! To freeze, allow it to come to room temperature before transferring it to freezer-friendly storage containers (freezer bags, jars, containers with lids, etc). Transfer to the freezer for up to two months. Once thawed, do not re-freeze.
Absolutely! Applesauce is one of my favorite egg and oil replacers for baked goods like muffins, cakes, and brownies. In general, you’ll want to add about 1/4 cup applesauce per egg.
Aside from cinnamon, try adding a pinch of nutmeg, allspice, ginger, or pumpkin pie spice. You can also try adding other fruits like strawberries, pears (my personal favorite), mango, peaches, and nectarines.
More Apple Recipes
If you try this recipe or any other recipe on my website, please leave a 🌟 star rating and share how it went in the comments below! Thank you!
Applesauce Recipe
Ingredients
- 3 lb apples, approx. 6 medium apples, peeled, cored, quartered and chopped into smaller chunks.
- ½ cup water
- 2 tablespoon fresh lemon juice
- ¼ cup white sugar, (optional)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Place the peeled, cored, quartered and chopped apples in a large pot. Stir in the 1/2 cup of water, lemon juice, sugar (if using), 1/2 teaspoon ground cinnamon, and salt. Bring to a boil over high heat.
- Once simmering, reduce heat to low and cover pot with a tight-fitting lid. Maintain a low simmer for 30 minutes or until the apples are completely soft and cooked through.
- Once fully cooked, remove from heat. For chunky applesauce, mash the apples directly in the pot using a potato masher. For smooth applesauce, add the apples to a food processor or blender and blend until smooth (if using a blender, work in batches and allow time to cool), or use a hand-held immersion blender and blend directly in the pot.
- This applesauce is delicious served warm or cold.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
(originally posted on October 5, 2015)
Love this recipe. Delicious spooned over vanilla yogurt. I leave my a bit chunky for extra texture. I also use Fuji apples. Perfect taste – not too sweet or tart. Thank you!!
That sounds delicious, thanks for the feedback and rating JJ 🙂
This is the best applesauce hands down.
Thanks Denise 🙂