How To Make Homemade Applesauce

This homemade applesauce recipe is fun and super easy to make and it tastes so much better than store bought. 

Applesauce always brings back fond memories of my grandma who my family affectionately called “Nanny”. Whenever I visited Nanny as a child, she was always in the kitchen cookin’ up something yummy.

There was the heavenly aroma of homemade applesauce simmering on the stove along with her signature fried chicken or delicious chicken soup.

I always felt welcome in her kitchen where the main ingredient was love.

Now this was the very best part: at the end of our visit, Nanny would gift us with our very own jar of applesauce to take home.

Then all week whenever I opened the fridge and saw the jar of applesauce, I was taken back to the warmth of Nanny’s kitchen.

Applesauce holds a special place in my recipe collection—it’s not just one of my tasty gluten free desserts, but also shines as a delightful addition to your appetizer or side dish lineup.

And applesauce is one of the easiest recipes to make from scratch. It only takes thirty-five minutes from start to finish.

Ready to whip up your own batch of homemade applesauce? Let’s get started.

Ingredients

All you’ll need are apples, water to help them stew, and some cinnamon.

Today I used a combination of Fuji, Gala, and Honey Crisp apples. You can use any combination of types of apples that you like.

It’s nice to use two or three kinds for a more complex taste. You can even use golden delicious apples or granny smith, but I use red apples to give the applesauce a pink color.

So if you want that pink color too, make sure to choose your favorite red apples.

I also always recommend using organic apples for a healthier choice. Apples are listed as one of the dirty dozen and frequently found to be contaminated with toxic insecticides. Read more in this Dirty Dozen list.

Instructions

*Free printable recipe card is available at the end of the post.

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All right, let’s make that applesauce!

Remember how I said my applesauce has a pink color?

Here’s Nanny’s secret for making sure the finished applesauce is pink: Don’t peel the apples. The red skin gives the applesauce its lovely pink color.

So, first, without peeling, chop the apples; cutting away from the core and dispose of the cores.  Then, cut your slices into one inch pieces.

Next, place the slices into a heavy-bottom pot and add your water. Bring your water to a boil and then cover and simmer. Stir the slices occasionally so that you’ll cook the apples evenly.

Check the slices after about ten – fifteen minutes. When the apples are soft and they look translucent and a little puffy, you’re ready to mash the apples. 

Mmm! Right about now, it will smell so good in your kitchen.

Nanny would use a food mill to puree the apples while separating the skins.

You can use a wire masher or immersion blender which emulsifies everything, skin and all. You’re getting all the nutrients. Keep blending, checking every ten seconds until your applesauce has the texture you like.

Then add some cinnamon, stir, and you’re done.

But maybe you’re like me and you like your applesauce smooth instead of chunky applesauce.

Whirl it through your food processor or blender. Be careful because it will be hot. Just pulse it a few times until you get the consistency you like.

Finally, transfer it to a jar. Pouring through a funnel like this will make it easier and less messy. Refrigerate it for a few hours and enjoy.

Pro tips and recipe notes

• My applesauce was sweet enough with the apples that I used in this recipe. If your apples are tart or you prefer to add brown sugar, white sugar, or stevia, go ahead. It’s up to you.
• This is Nanny’s authentic rustic homemade applesauce recipe (although I made mine less watery than hers). Would you like to add other ingredients? You could smooth it out with a tablespoon of butter or add a splash of vanilla extract or lemon juice. How about a dash of nutmeg or even mix in some raisins? 
• Some people use unsweetened apple cider or apple juice instead of water. That’s up to you too.
• Want to can it or freeze for later? This recipe is for a small batch with just six assorted apples. It will make three cups that you can keep in your fridge for two weeks to enjoy throughout the week. You can scale the recipe up if you wish to make more. Then when it’s cooled, you can freeze portions in freezer bags or can it in a water canning bath following proper canning procedures. 
• This recipe only takes thirty-five minutes to make on your stovetop. It can also be made in your slow cooker for those set-it-and-forget-it days.

What goes well with applesauce?

More healthy desserts you’ll love

Caramelized Bosc Pears With Coconut Whipped Cream: This no-guilt recipe is so easy to make and I show you how to make dairy-free coconut whipped cream, too.

Gluten Free Blueberry Muffins (Paleo, Grain Free): Get your ingredients together, and you’ll be taking these gluten-free coconut flour blueberry muffins out of the oven in just 25 minutes. So good.

Dark Chocolate Drizzled Coconut Macaroons: These macaroons are every coconut lovers dream cookie: a ball of crispy shredded coconut, moist and chewy on the inside, golden on the outside, sweetened with raw honey, and drizzled with decadent dark chocolate.

Watch how to make it!

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How To Make Homemade Applesauce

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Applesauce is one of the easiest recipes to make from scratch. It only takes thirty-five minutes from start to finish. Make it chunky or smooth; it's the perfect comfort food.

Course Dessert, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 3 cups

Calories 58kcal

Author Barbara Bianchi

Ingredients

• 6 assorted apples
• 1/2 cup water
• 1/2 teaspoon cinnamon (optional)

Instructions

• Wash your apples. Core and chop the apples up into one-inch cubes.
  6 assorted apples
• Place apples in a heavy-bottom pot with a half of a cup of water. Bring to a boil, then cover and simmer to cook the apples. Stir occasionally.
  1/2 cup water
• After about 10 minutes, test them with a potato masher. If they begin to crumble, cook them for about 5 more minutes. When they're plump and translucent, you're ready to mash the apples.
• You can use your wire masher or immersion blender right in the pot.
• Keep blending, checking ever 10 seconds until your applesauce has the consistency you like. Skins and all are emulsified and your applesauce is pink!

  Then add some cinnamon, stir and you're done.
  1/2 teaspoon cinnamon
• Maybe you're like me and you like it smooth, then whirl it through your food processor or blender.

  Carefully now. It's hot. Just pulse it a few times until you get the consistency you like.
• Finally, transfer it to a jar. Pouring through a funnel like this will make it easier and less messy. Refrigerate it for a few hours and enjoy.

Notes

• My applesauce was sweet enough with the apples that I used in this recipe. If your apples are tart or you prefer to add brown sugar, white sugar, or stevia, go ahead. It's up to you.
• This is my grandmother's authentic rustic homemade applesauce recipe (although I made mine less watery than hers). Would you like to add other ingredients? You could smooth it out with a tablespoon of butter or add a splash of vanilla extract or lemon juice. How about a dash of nutmeg or even mix in some raisins?
• Some people use unsweetened apple cider or apple juice instead of water. That's up to you too.
• This recipe is for a small batch with just six assorted apples. It will make three cups that you can keep in your fridge for two weeks to enjoy throughout the week. You can scale the recipe up if you wish to make more. Then when it's cooled, you can freeze portions in freezer bags or can it in a water canning bath following proper canning procedures.
• This recipe only takes thirty-five minutes to make on your stovetop. It can also be made in your slow cooker for those set-it-and-forget-it days.
• Some people like to swirl it into hot cereal like oatmeal or mixed in a little cottage cheese or yogurt. And some folks even use it as an ingredient in home-baked goods.
  Traditionally it's delicious with pork like this savory spice-rubbed pork roast.
  But the absolute favorite way to enjoy it in our house is with my potato latkes.

Nutrition

Calories: 58kcal

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