Nothing beats homemade Applesauce and it’s surprisingly quick and easy to make! Make it smooth or chunky, spiced or sweet — you’ve got all the control when making it yourself!
Is Applesauce Just Apple Puree?
They are prepared in the same way, but the finishing touches are what differentiate the two. A puree is always smooth while applesauce can have a variety of textures.
Make It Yourself!
Why make your own applesauce when it’s easily accessible at most grocery stores?
- First and foremost — nothing and I mean nothing compares to the flavor of homemade!
- When you make it yourself you can have the peace of mind knowing exactly what’s in it — no chemicals, colors or preservatives.
- You have control over how thick or thin, sweet or spiced, smooth or chunky you want to make it.
- If you’ve got an apple tree, making your own is much more economical!
- It stores well and freezes beautifully!
- And if you’re looking for a healthy applesauce recipe that’s easy — it truly doesn’t get more simple than this!
Applesauce FAQs
Which apples are best for applesauce?
I recommend combining Granny Smith with Fuji or Gala apples for the best flavor.
How can I make applesauce taste better?
- Start with good, sweet apples.
- Add extra sweetener (more maple syrup or sugar).
- Add a bit more salt to enhance the flavors.
What Is Applesauce Made Of?
- Apples. Our favorite combination is Granny Smith with Fuji or Gala. Obviously, the fresher and sweeter the apples, the better the sauce will be! (See “quick tip” below.)
- Water. We also tested this recipe by replacing water with apple juice but found it too sweet.
- Maple syrup (or sugar). We like to keep this applesauce naturally sweetened so maple syrup is the perfect addition. It nicely sweetens without an overpowering flavor (which honey often adds). Pure maple syrup is the sap from a maple tree that has been boiled down to a thicker consistency. It’s just one ingredient — derived from nature! White or brown sugar can be used in place of the sugar if you prefer.
- Want an unsweetened applesauce recipe? Simply leave out any sugar; just make sure to get good ripe apples!
- Flavor enhancers. Salt, vanilla, and cinnamon all add flavor complexities that take this recipe from good to wow!
Quick Tip
Fresh apples have a firm feel with bright skin and a pleasant fruity smell. They don’t have areas of discoloration, bruises, or soft spots. They should taste crispy, juicy, and sweet.
How Do You Eat Applesauce?
- Eat it at is! We love enjoying this Applesauce all week right out of the fridge!
- Mix into plain or vanilla yogurt and top with cereal or nuts, fresh fruit, etc.
- Enjoy with cheese. Growing up, my mom made cheese toasts (bread with sharp Cheddar cheese; broiled until melted) and then we’d top the toasts with Applesauce. Sounds weird, I know, but don’t knock it til you try it. (It’s delicious!)
What Can You Use Applesauce For?
Nothing beats adding this homemade Applesauce recipe into a baked good! Here are our favorite recipes to add it into:
- Applesauce Cake with a cream cheese frosting
- Applesauce Bread with a sugared crisp topping
- Bircher Muesli with shredded apple
- Applesauce Brownies made with better-for-you ingredients
- Applesauce Muffins made with Greek yogurt
Storage
How Long Does Homemade Applesauce Last?
It will last about 7-10 days in an air-tight container in the fridge. You can make it last longer by canning or freezing.
(Here’s a guide to canning applesauce.)
Can You Freeze Homemade Applesauce?
Yes, it freezes beautifully! After preparing it, let it fully cool to room temperature. While it’s cooling, label zip-top bags with the date. Divide applesauce into the bags (we do this in 2-cup increments). Squeeze out any air and then lay the bags flat, pressing them to be even. (They take up less space in the freezer this way!) Freeze flat and once they’re frozen you can stand the bags up and keep them for 6-9 months. When ready to thaw, take a bag from the freezer and place it in the fridge overnight.
Use Leftover Apples In One Of These Recipes:
- Apple Pie with homemade pie crust
- Apple Nachos made two different ways
- Gluten-Free Apple Muffins with almond butter
- Apple Crumble Bars with caramel
- Apple Crumble with a crisp topping
Applesauce
Equipment
- High powered blender
Ingredients
- 8 to 11 apples I use half Granny Smith and half Fuji or Gala, 4 pounds
- 1 cup water
- 1/2 teaspoon salt
- 2 tablespoons maple syrup or 1/4 cup sugar
- 1/4 teaspoon cinnamon optional
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract optional
Instructions
- Peel, core, and coarsely chop apples into 2-inch chunks, yielding about 9-1/2 cups.
- In a large pot, combine apples with water, salt, maple syrup, and cinnamon (if using). Heat over medium-high until simmering, then reduce to medium-low, cover, and cook for 18–20 minutes, stirring occasionally, until apples are very tender.
- Remove from heat and let cool 10 minutes. Transfer contents to a blender, filling only halfway and blending in batches if needed, until smooth (see note 1). For chunky applesauce, use a potato masher to achieve the desired consistency.
- Stir in lemon juice and vanilla (if using). Mix well. Taste and adjust with more maple syrup for sweetness or more cinnamon for additional spice.
- Let applesauce cool to room temperature, then transfer to an airtight container and refrigerate for 1 hour until chilled.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
