Quick Answer
To make applesauce, peel, core and slice about 3 pounds of apples, then simmer them in a covered pot with about 1/2 cup water for 15 to 20 minutes until very soft.
Mash them with a potato masher for a chunky sauce or blend for a smooth one. Sweeten with sugar or maple syrup only if you need it, and add cinnamon if you like.
It keeps about a week to 10 days in the fridge, freezes for months, and can be safely canned in a boiling water bath.
Which Apples Make the Best Applesauce?
Soft, juicy apples break down quickly. McIntosh, Cortland, Golden Delicious, Fuji and Gala all cook into smooth sauce.
Firmer tart apples like Granny Smith or Jonagold add brightness but take longer to soften. My favorite sauce mixes two or three varieties.
Sweet apples need little or no added sugar. Tart apples may need a spoonful or two.
What Do You Need?
- 3 pounds apples (about 8 to 9 medium)
- 1/2 cup water or apple cider
- 1 tablespoon lemon juice
- Optional: 1 to 4 tablespoons sugar, honey or maple syrup
- Optional: 1/2 to 1 teaspoon cinnamon
- A heavy pot with a lid and a potato masher or blender
Three pounds of apples makes about 4 cups of sauce, depending on how juicy they are.
How Do You Make Applesauce, Step by Step?
1. Prep the apples. Wash, peel, core and cut them into chunks about 1 inch thick. Toss with the lemon juice to keep them from browning.
2. Add liquid. Put the apples in the pot with the water or cider. You only need enough to keep them from scorching.
3. Simmer. Cover and cook over medium low heat for 15 to 20 minutes, stirring now and then, until the apples fall apart when pressed.
4. Mash or blend. Mash for a rustic sauce. For a silky sauce, use an immersion blender or food mill.
5. Season. Taste first. Add sweetener and cinnamon a little at a time, then simmer for 2 more minutes.
The National Center for Home Food Preservation describes the same basic method: add just enough water to prevent burning, cook until tender, then press or puree and add sugar only if you want it.
Can You Make Applesauce Without Peeling?
Yes. Leave the skins on red apples for a pink sauce with extra fiber, then run it through a food mill to catch the skins.
If you blend skins in, the sauce will have tiny flecks and a slightly thicker texture. Many people enjoy it that way.
Can You Make Applesauce in a Slow Cooker or Pressure Cooker?
Slow cooker: add the apples and 1/2 cup liquid, cover and cook on low for about 6 hours or high for about 3 hours. Mash at the end.
Electric pressure cooker: cook the apples with 1/2 cup liquid at high pressure for about 5 minutes, then let the pressure release naturally.
Both methods are mostly hands off and make the house smell like fall.
How Do You Store and Freeze Applesauce?
Refrigerate cooled applesauce in a covered container and use it within about 7 to 10 days.
To freeze, NCHFP recommends cooling the sauce and packing it into rigid containers or freezer jars with headspace for expansion. Small containers thaw faster and suit lunch boxes.
How Do You Can Applesauce Safely?
Applesauce is acidic enough for a boiling water canner. Follow the tested NCHFP process rather than a casual recipe.
- Reheat the sauce to boiling, stirring to prevent burning.
- Fill hot jars, leaving 1/2 inch headspace, and wipe the rims.
- Process in a boiling water canner. At 0 to 1,000 feet, NCHFP lists 15 minutes for pints and 20 minutes for quarts, with longer times at higher altitudes.
Check the full NCHFP chart for your altitude before canning. Times differ between elevations.
Is Homemade Applesauce Healthy?
Unsweetened applesauce is naturally low in fat and contains fiber and vitamin C, especially if you leave some peel in.
Homemade sauce lets you skip added sugar entirely. It also works as a swap for some of the oil or butter in muffins and quick breads.
How Do You Make Cinnamon or Flavored Applesauce?
Add a cinnamon stick to the pot while the apples simmer, then remove it before mashing. It gives a softer, rounder flavor than ground cinnamon.
Other easy flavors include a strip of lemon peel, a pinch of nutmeg, a little fresh ginger or a splash of vanilla stirred in at the end.
For a holiday version, simmer the apples with a handful of fresh cranberries. The sauce turns pink and gets a tart edge.
How Do You Use Applesauce in Baking?
Unsweetened applesauce can replace some of the oil or butter in muffins, quick breads and cakes. Start by swapping half the fat for an equal amount of sauce.
Baked goods made this way are moister and slightly denser. Replacing all of the fat often makes them gummy, so go gradually.
Applesauce also works as an egg substitute in some recipes, using about 1/4 cup per egg.
How Much Does Homemade Applesauce Cost?
In fall, apples often cost much less per pound at orchards and farm stands, especially for "seconds" with small blemishes. Those cosmetic flaws disappear once the apples are cooked.
A half bushel of seconds can make many quarts of sauce, so homemade often costs less per jar than store bought.
It is a great way to use apples that are slightly soft or bruised, as long as you cut away any damaged or moldy spots first.
Frequently Asked Questions
How many apples are in a pound?
About three medium apples.
Why is my applesauce watery?
Simmer it uncovered for a few minutes to cook off extra liquid.
Can I make it for babies?
Yes. Skip all sweeteners and blend until very smooth.
Can I add other fruit?
Pears, cranberries or peaches all blend beautifully with apples.
The Bottom Line
Homemade applesauce is just apples, a splash of liquid and about 20 minutes of gentle simmering.
Mix a few varieties, taste before sweetening, and store it in the fridge, freezer or a properly processed jar. It is one of the easiest ways to use up a big bag of fall apples.
