Homemade Applesauce
Homemade applesauce is nothing more than apples gently simmered until they collapse into a soft, spoonable sauce, but a mix of sweet and tart varieties makes it taste far better than anything from a jar. A splash of lemon keeps the color bright, a cinnamon stick adds warmth, and cooking low and slow lets the fruit sweeten on its own, so you need little to no added sugar. Mash it chunky or blend it silky-smooth; either way it comes together in one pot.
Peel, core, and chop about 3 pounds of mixed sweet-and-tart apples, then add them to a heavy pot with 1/2 cup water, 1 tablespoon lemon juice, a cinnamon stick (or 1/2 teaspoon ground cinnamon), and a pinch of salt. Cover and bring to a gentle simmer over medium heat, then reduce to low and cook 20 to 25 minutes, stirring occasionally, until the apples fall apart when pressed with a spoon. Mash with a potato masher for a rustic, chunky sauce or blend for silky-smooth, then stir in 1 to 2 tablespoons of sugar only if needed and adjust cinnamon to taste. Serve warm, at room temperature, or chilled.
- Use a mix of apples (sweet Fuji, Gala, or Honeycrisp plus tart Granny Smith) for balanced flavor so you need little or no added sugar.
- Add the lemon juice at the start to keep the color bright, and taste and sweeten only at the very end.
- Control texture with your tool: a potato masher gives chunky sauce, while an immersion blender or food mill makes it smooth and glossy.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Vegetable peeler
- Cutting board
- Chef's knife
- Potato masher
- Wooden spoon
Ingredients
Apples & Liquid
- 1.4 kg mixed apples (such as Honeycrisp, Fuji, and Granny Smith), about 6–8 medium; peeled, cored, and chopped
- 120 ml water
- 15 ml fresh lemon juice, from about half a lemon
Seasoning (adjust to taste)
- 25 g light brown sugar, optional, to taste
- 1.5 g ground cinnamon
- cinnamon stick, optional, for deeper flavor
- 1 g fine sea salt
- 5 ml pure vanilla extract, optional
Method
- STEP01
Peel the apples (leave the skins on if you prefer a rosier, higher-fiber sauce and plan to blend it). Quarter, core, and cut into roughly 1-inch (2.5 cm) chunks so they cook evenly.
- STEP02
Add the apple chunks to a large heavy-bottomed pot or Dutch oven along with the water, lemon juice, cinnamon stick or ground cinnamon, and salt. The water just keeps things from scorching before the apples release their own juice.
- STEP03
Set the pot over medium heat and bring to a gentle simmer, stirring once or twice. Cover to trap the steam.
- STEP04
Reduce the heat to low and cook, covered, stirring every 5 minutes or so, for 20 to 25 minutes, until the apples are very soft and fall apart when pressed against the side of the pot.
- STEP05
Remove the cinnamon stick if you used one. For chunky applesauce, mash directly in the pot with a potato masher. For smooth sauce, purée with an immersion blender or pass everything through a food mill.
- STEP06
Taste. Stir in 1 to 2 tablespoons of brown sugar only if the apples need it, plus the vanilla if using, and more cinnamon to taste. If the sauce is too thin, simmer uncovered a few more minutes; if too thick, loosen with a splash of water.
- STEP07
Serve warm, at room temperature, or chilled. Cool completely before transferring to jars or airtight containers.
Make ahead
Applesauce is a great make-ahead dish, and the flavor actually rounds out after a day in the fridge. Make it up to 5 days in advance and serve chilled, at room temperature, or gently rewarmed on the stove.
Storage
Cool completely, then refrigerate in an airtight container for 7 to 10 days. To freeze, pack into containers or zip-top bags with a little headspace and freeze for up to 3 months; thaw overnight in the fridge and stir before serving.
Variations
No Added Sugar
Skip the sugar entirely and lean on naturally sweet apples like Fuji, Gala, or Honeycrisp. A pinch of extra cinnamon and a squeeze more lemon make it taste plenty sweet, which is ideal for babies and for baking swaps.
Slow-Cooker Applesauce
Add everything to a slow cooker, reduce the water to 1/4 cup, and cook on low for 6 hours or high for 3, stirring once. Mash at the end; the long, gentle heat deepens the caramel notes.
Silky Vanilla-Maple
Swap the sugar for 2 tablespoons maple syrup and add 1 teaspoon vanilla, then blend completely smooth for a glossy, spoonable sauce that's lovely over yogurt or pancakes.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Frequently asked
What are the best apples for apple sauce?
A blend gives the best result. Sweet, soft-cooking varieties like Fuji, Gala, McIntosh, or Honeycrisp break down into a naturally sweet base, while a tart apple or two such as Granny Smith adds brightness. Using a mix means your apple sauce tastes balanced without much (or any) added sugar.
Do I have to peel the apples?
No. Peeling gives you a smoother, paler sauce, but you can leave the skins on for more fiber and a rosy tint. Just plan to purée the cooked apples with an immersion blender or pass them through a food mill to catch the peels.
How do I make apple sauce without sugar?
Choose sweet apples and simply leave out the sugar. As the fruit simmers it releases its own sweetness, and a little cinnamon and lemon do the rest. Taste at the end; if it's still tart, a tablespoon of maple syrup or honey is all most batches need.
How long does homemade applesauce keep, and can I freeze it?
Cooled applesauce keeps in an airtight container in the fridge for about 7 to 10 days. It also freezes well for up to 3 months; leave a little headspace since it expands, and thaw overnight in the fridge before serving.
Why is my applesauce watery, and how do I fix it?
Watery sauce usually means too much added liquid or especially juicy apples. Simmer it uncovered for a few extra minutes, stirring, until it thickens to the consistency you like. It will also firm up slightly as it cools.
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