Applesauce Recipe

Holly’s Recipe Highlights: Applesauce Recipe
Ingredient Notes
How to Make Applesauce
Save It for Later
Best Ways to Use Apples

This homemade Applesauce Recipe is simple, easy to prepare, and made with just a few simple ingredients for the perfect fall flavors. Enjoy it warm or chilled, make it chunky or smooth, or use it in so many ways.

I love to use it in my easy carrot cake recipe, on top of crispy potato pancakes, or served alongside savory fried pork chops.

bowl of Homemade Applesauce Recipe with a wooden spoon

Holly’s Recipe Highlights: Applesauce Recipe

Flavor: Naturally sweet and lightly spiced with cinnamon, with a fresh apple flavor.
Why I Love This Recipe: Made with pantry staples and one saucepan, this recipe turns fresh apples into a delicious applesauce. It’s easy to customize and freezes well so you can prep it in big batches too!
Prep Note: Cut the apples into similarily sixed peices fo they soften at the same rate, and mash to your desired consistency. Use a potato masher for a chunkier applesauce or an immersion blender for a smooth sauce.

Cook Time: 45 Mins Yield: 4 cups Cooking Method: Stovetop

Ingredient Notes

Apples: Use your choice of apples or a combination of a few, such as McIntosh, Golden Delicious, Gala, Fuji, or Cortland. Combine a sweet and tart variety for a fuller, more balanced flavor.
Water: For a sweeter, more concentrated flavor, replace with apple juice or cider.
Granulated Sugar: Sweet varieties may need little or no sugar, while tart apples may need a bit more. Replace with brown sugar, maple syrup, or honey. Or omit the sugar for unsweetened applesauce.
Cinnamon: Swap for Apple pie spice for a more pronounced fall flavor, or sprinkle in a pinch of nutmeg, ginger, or allspice.

How to Make Applesauce

cinnamon apples in a dutch oven with a white spatula

cinnamon apples being mashed in a dutch oven

cinnamon apples being blended with a hand blender in a pot

Peel, core, and chop the apples (full recipe below)
Combine all the ingredients in a saucepan and simmer.
Mash the apples with a potato masher or blend until smooth.

Have more apples to use? Turn them into my homemade apple butter for another easy fall favorite

Keep the Heat Low: For the best results, lower the heat once the mixture reaches a boil. A gentle simmer softens the fruit without scorching the bottom.
Taste While Cooking: Taste the cooked apples before adding more sugar. The flavor becomes sweeter and more concentrated as the apples break down.
The Right Consistency: Applesauce that looks thin while hot will thicken slightly as it cools. Simmer it uncovered for a few extra minutes to thicken only when needed.
Crockpot Version: Skip the stove and prepare this applesauce in a crockpot. Just set it on low for 3 hours, then mash and enjoy!

Save It for Later

Store cooled applesauce in an airtight container in the refrigerator for up to 1 week.
Freeze applesauce in airtight containers for up to 4 months. Freeze it in half-cup or 1-cup portions so you can take out just the amount you need.

Best Ways to Use Apples

Did you enjoy this Applesauce Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Combine all ingredients in a sauce pan and bring to a boil. Reduce heat to a low simmer and cover.
Cook 15 to 20 minutes or until apples are very tender. Remove lid and simmer an additional 5 minutes to thicken.
Mash apples with a masher for a chunky consistency or blend/puree with an immersion blender for a smooth consistency.
Serve warm or chilled.

*Applesauce may need more or less sugar based on the variety of apples. If apples are very sweet, reduce the sugar to 2 tablespoons if desired. If they’re very tart, add more. Mash with a potato masher for a chunkier consistency or use an immersion blender to create a smoother applesauce. Leftovers will keep in the refrigerator for 1 week and in the freezer for 4 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish, Snack

Cuisine American

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