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Applesauce

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!
Course Breakfast, Dessert, Snack
Cuisine American, Healthy, Vegan, Vegetarian
Keyword applesauce, applesauce recipe, homemade applesauce
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings (about 4 cups)
Calories 131kcal
Author Chelsea Lords
Cost $5.32

Equipment

  • High powered blender

Ingredients

  • 4 pounds apples peeled, cored, and chopped(~8-11 medium; we use half Granny Smith and half Fuji or Gala)
  • 1 cup water
  • 2 tablespoons pure maple syrup (or 1/4 cup sugar)
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon fresh lemon juice
  • Optional: 1 teaspoon vanilla extract, 1/4 teaspoon cinnamon

Instructions

  • PREP: Peel, core, and then coarsely chop apples into 2-inch chunks. You should get about 9-1/2 cups of apple chunks.
  • COOK: In a large pot, add the prepped apples, 1 cup water, 1/2 tsp salt, 2 tbsp maple syrup, and 1/4 tsp cinnamon (if using). Heat over medium-high heat, bringing the mixture to a simmer. Once simmering, reduce the heat to medium-low and cover the pot with a lid. Cook, stirring occasionally, until apples are very tender, about 18-20 minutes.
  • COOL AND BLEND: Remove the pot from the heat and let cool for about 10 minutes. Then transfer everything from the pot into a blender (don't fill more than halfway; blend in batches if needed). Carefully (Note 1) blend until completely smooth. For a chunky applesauce recipe, use a potato masher to mash to desired consistency.
  • FINISH: Stir in 1 tbsp lemon juice and optional 1 tsp vanilla. Mix. Taste and adjust adding more maple syrup if sweeter applesauce is desired or more cinnamon for additional spice.
  • ENJOY: Let cool to room temperature before transferring to an airtight container and storing in the fridge until chilled through, about 1 hour.
    Leftover applesauce will keep well in the refrigerator for about 1 week, or 6-9 months in the freezer.

Video

Notes

Note 1: Blending: Don't fill the blender more than halfway at a time. Remember that heat expands, so increase the speed slowly and watch to keep the mixture from exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure.

Nutrition

Serving: 1serving | Calories: 131kcal | Carbohydrates: 34.8g | Protein: 0.6g | Fat: 0.4g | Sodium: 149.4mg | Fiber: 5.4g | Sugar: 26.6g