This applesauce recipe turns a bag of fresh apples into a warm, cinnamon-scented sauce in under an hour, no fancy equipment or canning experience required.
I make a batch of this most weekends once the weather turns cool, and it never lasts more than a few days in my fridge.
It is naturally sweet, ready in one pot, and just as good spooned over pork chops as it is eaten straight off a spoon.
The same cozy apple and cinnamon combination shows up all over my kitchen, including in my Apple Butter Bread Recipe, so if you love this sauce, that loaf is worth baking next.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 6 cups (about 8 servings) |
| Difficulty Level | Easy |
Why You’ll Love This Applesauce Recipe
This recipe uses just five ingredients and one pot, so cleanup is almost as easy as the cooking.
You control exactly how sweet, how smooth, and how spiced your sauce turns out, which is something store-bought jars can never offer.
- Ready in about 40 minutes from start to finish, most of it hands off
- No preservatives, added colors, or mystery ingredients
- Naturally sweetened, with the option to leave out sugar entirely
- Freezer and fridge friendly, so one batch stretches across the week
- Works as a snack, a side dish, or a baking ingredient
Another favorite for cozy nights in: Spiced Apple Cider Recipe.
Ingredients
You only need a handful of pantry staples and a big bag of apples to make this recipe work, and most of it is flexible based on what you have on hand.
- 4 pounds apples, a mix of sweet and tart varieties like Honeycrisp, Gala, and Granny Smith, peeled, cored, and cut into 1 inch chunks
- 1 cup water, or substitute apple cider for a deeper flavor
- 1/4 cup brown sugar, adjust up or down depending on how sweet your apples are
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
I like to use the same crisp, slightly tart apples I reach for in my Apple Fennel Salad, since that balance of sweet and tart is what gives homemade applesauce its depth.
Kitchen Equipment Needed
Nothing here is fussy or specialized. A basic stovetop setup will get you through this entire recipe from start to finish.
- Dutch oven or other heavy bottomed large pot
- Cutting board and paring knife
- Apple corer and peeler to speed up prep
- Potato masher for chunky sauce
- Immersion blender for smooth sauce
- Wooden spoon
- Airtight storage jars for the fridge or freezer
Read Also: German Applesauce Cake Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this recipe, chosen because they genuinely make the process faster or the result better.
1. Le Creuset Enameled Cast Iron Dutch Oven
This pot heats evenly, so the apples cook down without scorching on the bottom, which is the main thing that ruins a batch of applesauce.
It also goes from stovetop to fridge, so I often store leftovers right in the same pot I cooked them in.
2. OXO Good Grips Apple Corer and Peeler
This tool cuts my prep time roughly in half, which matters when you are working through four pounds of apples.
It is the same shortcut I use whenever I am prepping apples for my Apple And Parsnip Soup.
3. Cuisinart Smart Stick Immersion Blender
If you like your applesauce completely smooth, this is the fastest way to get there without dirtying a countertop blender.
You can blend the apples right in the pot, which means one less dish to wash.
4. Ball Wide Mouth Mason Jars
These are what I store the finished applesauce in, whether it is going in the fridge for the week or the freezer for later.
The wide mouth makes them easy to fill and easy to scoop from once the sauce has chilled.
Step-by-Step Instructions: How to Make Applesauce
1. Prep the Apples
- Wash all of the apples under cool running water and pat them dry.
- Peel each apple, then cut it into quarters and remove the core and seeds.
- Cut the quarters into rough 1 inch chunks. They do not need to be perfectly uniform, since they will cook down and soften.
- As you work, add the cut apples to a bowl of water with a splash of lemon juice to keep them from browning, then drain before cooking.
2. Combine Everything in the Pot
- Add the chopped apples to your Dutch oven or heavy bottomed pot.
- Pour in the water, then add the brown sugar, lemon juice, cinnamon, and salt.
- Stir everything together so the apples are evenly coated in the liquid and spices.
3. Simmer Until Tender
- Set the pot over medium heat and bring the mixture to a gentle boil.
- Reduce the heat to medium low, cover the pot, and let it simmer for 20 to 25 minutes.
- Stir once or twice during cooking to make sure nothing is sticking to the bottom of the pot.
- The apples are ready when a fork slides through them with almost no resistance.
4. Mash or Blend to Your Desired Texture
- Remove the pot from the heat and let it cool for about 5 minutes.
- For chunky applesauce, mash the apples directly in the pot using a potato masher until you reach the texture you like.
- For smooth applesauce, use an immersion blender to puree the mixture right in the pot, or transfer it in batches to a countertop blender.
- If the sauce seems too thin, return it to low heat and simmer uncovered for a few extra minutes to thicken.
5. Taste and Adjust
- Taste the applesauce and add a little more sugar if your apples were especially tart.
- If it tastes flat, a small pinch of extra cinnamon or a squeeze more lemon juice will brighten it up.
- Let the applesauce cool to room temperature before transferring it to storage containers.
I use this exact simmer and mash method whenever I make my Air Fryer Apple Chips, just with a different finish at the end.
Tips for The Best Applesauce
A few small choices make a noticeable difference in how this sauce turns out, especially when it comes to apple selection and cooking time.
- Mix at least two apple varieties for the best balance of sweetness and tartness
- Cut the apple pieces roughly the same size so they cook at the same rate
- Keep the lid on while simmering to trap steam and speed up cooking
- Stir occasionally near the end of cooking to prevent scorching on the bottom
- Start with less sugar than you think you need, then adjust once the apples are tender
This is a trick I picked up while perfecting my Apple Cinnamon Scones, where the same principle of tasting and adjusting spice applies.
Serving Suggestions
Applesauce is one of those rare sides that works at breakfast, dinner, and dessert without ever feeling out of place.
It is especially good alongside rich, savory mains where its sweetness can cut through the fat.
- Spooned warm over pork chops or roasted pork loin
- Stirred into plain oatmeal or yogurt for breakfast
- Served cold as a simple snack straight from the fridge
- Swapped in for oil in muffin or quick bread batters
- Paired with latkes or savory pancakes
Another favorite: Crockpot Apple Cinnamon Pork Chops.
Variations of Applesauce
Once you have the base method down, it is easy to change up the flavor depending on the season or what you are serving it with.
- Chunky applesauce: skip the blending step entirely and leave the pieces mashed but rustic
- Spiced applesauce: add a pinch of nutmeg, ginger, and cloves alongside the cinnamon
- Maple applesauce: swap the brown sugar for maple syrup
- Slow cooker applesauce: combine everything in a slow cooker and cook on low for 4 hours
- Unsweetened applesauce: leave out the sugar entirely if your apples are naturally sweet
The maple version is a swap I first tried while developing my Caramel Apple Crisp, and it works just as well here.
Storage and Reheating
This applesauce keeps well, which makes it worth doubling the batch if your pot is big enough.
- Refrigerator: store in an airtight container for up to 1 week
- Freezer: freeze in airtight containers, leaving room for expansion, for up to 3 months
- Thawing: thaw overnight in the fridge before serving
- Reheating: warm gently on the stovetop over low heat, or microwave in short bursts, stirring in between
- Canning: process in a hot water bath following standard USDA guidelines if you want shelf-stable jars
Read Also: Apple Cranberry Pie Recipe
Nutritional Facts
Nutrition will vary slightly depending on the apples you use and how much sugar you add, but here is a general estimate per half cup serving.
- Calories: 90
- Carbohydrates: 23g
- Fiber: 2g
- Sugar: 19g
- Protein: 0g
- Fat: 0g
- Sodium: 40mg
- Vitamin C: 4% of the Daily Value
That fiber comes mostly from the apple skins we remove here, so if you want a bit more of it, a version like my Apple Slaw that keeps the peel on is worth trying too.
Health Benefits of Key Ingredients
Beyond tasting good, the ingredients in this recipe bring some genuine nutritional value to the table.
Apples in particular are one of the more nutrient dense fruits you can cook with.
- Apples: a good source of fiber and vitamin C, and linked to heart health in several studies
- Cinnamon: contains antioxidants and has been studied for its effect on blood sugar regulation
- Lemon juice: adds vitamin C and helps the sauce keep its bright color
- Brown sugar: contains trace minerals like calcium and potassium, though it should still be used in moderation
You might also enjoy: Rosemary Chicken Thighs With Apples And Potatoes.
FAQs About Applesauce
1. Do I need to peel the apples first?
Peeling gives you a smoother, more traditional applesauce texture.
You can leave the peels on and blend everything if you want extra fiber, though the color will be slightly darker.
2. What are the best apples for applesauce?
A mix of sweet and tart varieties like Honeycrisp, Gala, Fuji, and Granny Smith works best.
Using only one kind will still work, but combining a few gives the sauce more depth.
3. Can I make this recipe without added sugar?
Yes, you can leave the sugar out entirely if your apples are naturally sweet. Taste the sauce once it has cooked down and add sugar only if it needs it.
4. Why is my applesauce watery?
This usually happens when the apples release more liquid than expected during cooking.
Simmer it uncovered for a few extra minutes over low heat to let the excess moisture evaporate.
5. Can I make this recipe in a slow cooker?
Absolutely. Combine all the ingredients in a slow cooker and cook on low for about 4 hours, then mash or blend as usual.
This same method scales up nicely if you are making a large batch, much like I do with my Cinnamon Apple Cake during peak apple season.
Homemade Applesauce
Ingredients
- 4 pounds apples 1.8kg; a mix of sweet and tart varieties like Honeycrisp, Gala, and Granny Smith, peeled, cored, and cut into 1 inch chunks
- 1 cup water 240ml; or substitute apple cider for a deeper flavor
- 1/4 cup brown sugar 50g; adjust up or down depending on how sweet your apples are
- 1 tablespoon fresh lemon juice 15ml
- 1 teaspoon ground cinnamon 3g
- 1/4 teaspoon fine sea salt 1.5g
Equipment
- Dutch oven or heavy bottomed large pot
- Cutting board
- Apple Corer and Peeler to speed up prep
- Potato masher for chunky sauce
- Immersion blender for smooth sauce
- Wooden spoon
- Airtight storage jars for the fridge or freezer
Method
- Wash, peel, core, and cut the apples into rough 1 inch chunks. Keep cut apples in a bowl of water with a splash of lemon juice to prevent browning, then drain before cooking.
- Add the chopped apples to a Dutch oven or heavy bottomed pot. Pour in the water, then add the brown sugar, lemon juice, cinnamon, and salt. Stir to coat evenly.
- Bring to a gentle boil over medium heat, then reduce to medium low, cover, and simmer for 20 to 25 minutes, stirring once or twice, until a fork slides through the apples with almost no resistance.
- Remove from heat and cool for 5 minutes. Mash with a potato masher for chunky sauce, or blend with an immersion blender for smooth sauce. If too thin, simmer uncovered for a few extra minutes.
- Taste and add more sugar if the apples were tart, or a pinch more cinnamon or lemon juice if it tastes flat. Cool to room temperature before transferring to storage containers.
Notes
- Mix at least two apple varieties for the best balance of sweetness and tartness.
- Cut the apple pieces roughly the same size so they cook at the same rate.
- Keep the lid on while simmering to trap steam and speed up cooking.
- Stir occasionally near the end of cooking to prevent scorching on the bottom.
- Start with less sugar than you think you need, then adjust once the apples are tender.
- For chunky applesauce, skip the blending step and leave the pieces mashed but rustic.
- For spiced applesauce, add a pinch of nutmeg, ginger, and cloves alongside the cinnamon.
- For maple applesauce, swap the brown sugar for maple syrup.
- For slow cooker applesauce, combine everything in a slow cooker and cook on low for 4 hours.
- Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
- Thaw frozen applesauce overnight in the fridge, and reheat gently on the stovetop over low heat or in short microwave bursts, stirring in between.
- To can, process in a hot water bath following standard USDA guidelines for shelf-stable jars.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Homemade applesauce is one of those recipes that feels like a small luxury for almost no effort.
Once you taste how much brighter and fresher it is than anything from a jar, it is hard to go back.
Give this recipe a try this week, and let me know in the comments what apples you used and how it turned out.
If you make a batch, I would love to see it, so feel free to share a photo with me when you make it.
Recommended:
- Apple Cider Glazed Pork Loin
- Sausage And Apple Stuffing Recipe
- Apple Pie Spice Recipe
- Apple Cinnamon French Toast Casserole
- Pear Walnut Bread Recipe
