Applesauce is one of those homemade recipes that everyone loves. It’s simple to make, budget-friendly, and a hit with both kids and adults. This version comes together with just a few ingredients, and you can serve it warm or chilled as a snack or side dish. For another homemade treat that the whole family will enjoy, try this No Churn Ice Cream.
Why You’ll Love This Recipe
Homemade applesauce checks all the boxes. It’s naturally gluten free, dairy free, and vegan, so it works for almost everyone. It’s also flexible, make it chunky or silky smooth depending on your preference. The cinnamon and brown sugar add warmth, but you can easily leave them out for a pure apple flavor.
Variations and Substitutions
- No sugar version: If your apples are naturally sweet (like Fuji or Gala), skip the brown sugar entirely.
- Different spices: Swap cinnamon for nutmeg, cloves, or apple pie spice.
- Mix of apples: Combining tart and sweet varieties (like Granny Smith with Honeycrisp) gives the best flavor balance.
- Cider boost: Replace the water with apple cider for extra depth.
Tips for Perfect Applesauce
- Peeling matters: For the smoothest texture, peel the apples first. If you want a rustic, fiber-packed sauce, keep the skins on and blend well.
- Texture control: Use a potato masher for chunky applesauce, or an immersion blender for a silky finish.
- Taste as you go: Apples vary in sweetness, so always adjust the sugar at the end instead of the beginning.
Storage and Freezing
Homemade applesauce keeps well in the refrigerator for up to 1 week. If you’d like to store it longer, freeze it in airtight containers or freezer safe bags for up to 3 months. Thaw overnight in the fridge and stir before serving.
How to Can Applesauce
Water bath canning is a simple method for preserving applesauce for long-term storage. To do it, ladle hot applesauce into warm, clean jars, leaving ½ inch headspace in each jar. Wipe the rims clean, and secure a lid on each jar. Process pints for 15 minutes or quarts for 20 minutes in a boiling water canner, making sure the jars are covered with at least 1-2 inches of water. Let cool for 12–24 hours, then check seals before storing. Properly canned applesauce lasts up to 12–18 months in a cool, dark place.
Note: Always follow USDA guidelines for safe water bath canning practices.
Applesauce
Ingredients
- 3 pounds apples (such as Fuji, Gala, or Honeycrisp), peeled, cored, and chopped
- ¾ cup water
- 2 tablespoons lemon juice
- ¼ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Add apples, water, lemon juice, brown sugar, cinnamon, and salt to a large saucepan. Stir everything together to coat the apples evenly.
- Place the saucepan over medium heat and cover with a lid. Cook for 20 to 25 minutes, stirring occasionally, until the apples are very soft and breaking apart easily when pressed with the back of a spoon. Remove the saucepan from the heat.
- For chunky applesauce, use a potato masher to mash the cooked apples until they reach your desired consistency. For a smooth texture, use an immersion blender directly in the pot to puree the applesauce until smooth.
- Let the applesauce cool slightly, then transfer to an airtight container. Refrigerate for up to 1 week, or freeze for up to 3 months.
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