Applesauce Recipe

4.83 from 340 votes

This easy homemade applesauce cooks in one pot with optional sugar and cinnamon. Mash it chunky or blend it smooth, then enjoy warm or chilled.

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 225kcal

▢ 3 lb apples - approx. 6 medium apples, peeled, cored, quartered and chopped into smaller chunks.
▢ ½ cup water - plus more as needed
▢ 2 tablespoons fresh lemon juice
▢ ¼ cup white sugar - (optional)
▢ ½ teaspoon ground cinnamon - (optional)
▢ ¼ teaspoon salt

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.

I like to make my applesauce with a combination of Gala + Honeycrisp or Pink Lady apples. Other recommended apples are Granny Smith, Mcintosh, Fuji, Gravenstein, Jonagold, and Golden Delicious.
Feel free to omit the optional sugar for a sugar free applesauce. You can also taste the cooked applesauce before deciding whether it needs sweetening.
Feel free to add additional cinnamon or even a pinch of nutmeg, if desired.
Countertop blender: Follow your blender's instructions for warm foods and work in small batches. Never blend hot applesauce in a sealed personal blender.
Storage: Refrigerate promptly in covered containers and use within one week. Freeze in freezer-safe containers, leaving room for expansion, for up to two months for best quality. Thaw in the refrigerator.
Canning: For shelf-stable storage, follow a tested canning recipe and its complete processing instructions, such as the NCHFP applesauce procedure.

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