This applesauce recipe provides a guideline to make easy, homemade applesauce. Adjust sugar and spices to your own tastes. Cut the apples according to how long you have to cook it, and how chunky (or smooth) you’d like your applesauce. Tastes great, simple to prepare and way better than store bought!
No Water Added
Cook the apples low and slow in a covered sauce pan. This eliminates the need to add water to the applesauce, which dilutes the flavor, and often facilitates the need for more sugar.
As Sweet As You Like It
Feel free to adjust the recipe to your tastes. Add more sugar if you’d like, or eliminate it completely for a delicious sugar-free treat.
Use any apples that you prefer. I prefer a gala or fuji for best flavor and sweetness. Taste a slice of the apples you will use. This will help determine how much sweetness will need to be added to the applesauce.
Chunky or Smooth
Just like peanut butter, everyone has their own preferences when it comes to applesauce. Whether you like it smooth or chunky, this recipe has you covered. Slice your apples into large chunks and forgo the mashing for a satisfyingly chunky applesauce. Or dice smaller apple pieces and mash (or blend/food process) well at the end for a silky smooth applesauce treat.
So Versatile You Can Eat It At Every Meal
Here’s a few ideas to serve and enjoy your tasty homemade applesauce:
- Spooned over some oatmeal, topped with sliced almonds
- Mixed with savory spices and served with pork chop
- Layered with yogurt and granola for a filling parfait
- Sealed in puff pastry for easy, flaky hand pies
- On the side with some hot, fresh potato pancakes
- Enjoyed straight from the jar as a midnight snack
Stovetop Apple Sauce
- 4-6 apples any variety you prefer
- 2 teaspoons lemon juice fresh or bottled
- 1 tablespoon your favorite sugar granulated, brown or monkfruit (optional)
- 1-2 teaspoons ground cinnamon
- 1-2 teaspoons ground nutmeg
- Peel and core the apples. Slice and dice into medium-sized chunks. The smaller the chunks, the faster the applesauce will cook down.
- Add apples to a saucepan over medium heat. Add lemon juice. Cover pan with lid and let cook 10-15 minutes. The heat will release the apple's natural juices. This eliminates the need to add water to the pan. Just ensure the pan is not too hot so the apples don't burn. Stir occasionally.
- Once the apples begin to release their juices and start to soften, add in sugar (optional), cinnamon and nutmeg. Cover pan again and let cook down another 10-15 minutes.
- Test the apple's doneness by poking with a fork. If the fork slides easily, they are ready. If not recover and cook an additional 5-10 minutes until ready. The cooking time of the apples depends on the type of apple and how large the pieces were cut.
- To mash or not to mash. If you prefer a smoother applesauce consistency, you can now mash the applesauce into a smooth paste or use an immersion blender. If you prefer chunkier applesauce, no need to mash.
- Taste the applesauce and adjust spices if desired. If it needs a touch of sweetness, add agave or honey. Feel free to add more spices if desired.
- Let cool and store in an airtight jar in the fridge.
- Use a six-section apple slicer to make coring the apples a breeze. Leave slices in their larger size or cut in half for faster cooking time.
- The smaller the apple slices, the faster they will cook.
- Add additional spices like all-spice or ginger if you’d like.
- Use honey or agave in place of sugar, or go sugar-free!
- If not using sugar, start with 1 teaspoon of lemon juice and increase if desired.