I’ve always found that making applesauce at home is simpler than it seems, yet the results feel special. It’s about choosing the right apples and letting their natural flavors shine with just a touch of spice. The process is gentle and forgiving, perfect for experimenting with texture and sweetness. There’s something comforting about a recipe that blends tradition with flexibility—ready to adapt to your taste and elevate any meal.
Recipe
This homemade applesauce is the kind of recipe that’ll make you wonder why you ever bought the jarred stuff. Made with just a handful of simple ingredients—sweet apples, a touch of cinnamon, and a splash of lemon juice—it’s bursting with fresh, comforting flavors that feel like a warm hug.
The secret? Letting the apples slowly simmer in their own juices until they melt into a velvety, spoonable texture that’s perfectly sweet with a hint of tang. Plus, it’s ridiculously easy to make—no fancy techniques, just good, honest cooking.
Whether you’re serving it as a side, spooning it over pancakes, or eating it straight from the jar (no judgment here), this applesauce is a game-changer. Trust me, once you try it, you’ll never go back to the store-bought version. Let’s get cooking!
Ingredients
Making homemade applesauce is all about quality ingredients—simple, fresh, and natural. The right apples are essential, but don’t stress if you don’t have the exact variety; flexibility is key here. Here’s what you’ll need:
- Apples: Opt for a mix of sweet (like Fuji or Gala) and tart (like Granny Smith or Honeycrisp) for balanced flavor. Pro tip: avoid overly mealy apples—they ruin the texture. Peel them if you prefer a smoother sauce, or leave the skins on for added nutrients and rustic appeal.
- Water: Just enough to prevent sticking—about 1/4 cup per pound of apples. Adjust as needed depending on how juicy your apples are.
- Cinnamon: A pinch adds warmth and depth. Use ground cinnamon or toss in a whole stick while cooking for a subtler flavor.
- Sugar: Optional, but a tablespoon or two of brown sugar, honey, or maple syrup enhances sweetness if your apples are tart. Taste first before adding!
- Lemon Juice: A splash brightens the flavor and keeps the apples from browning. Freshly squeezed is best, but bottled works in a pinch.
Non-negotiables: Apples and water are the backbone—everything else is customizable.
Little wins? Add a pinch of nutmeg or vanilla extract for a gourmet twist, or a splash of apple cider for extra richness.
How to Make the Best Classic Cinnamon Applesauce Recipe
- Peel and core the apples: Use a peeler to remove the skin, then slice the apples into quarters and remove the cores. This guarantees a smooth texture in the final applesauce. If you prefer a rustic texture, skip peeling.
- Chop the apples into chunks: Cut the peeled and cored apples into smaller, even-sized pieces. This helps them cook more evenly and reduces the cooking time.
- Simmer the apples with water: Place the apple chunks in a large pot and add just enough water to cover the bottom (about 1/2 cup). Too much water can make the applesauce watery.
- Add cinnamon and sugar: Sprinkle in cinnamon to taste and a bit of sugar if desired. Start with 1-2 tablespoons of sugar, depending on the sweetness of the apples. You can always add more later.
- Cook until soft: Cover the pot and simmer on medium-low heat for 15-20 minutes, stirring occasionally. The apples should break down easily when mashed with a spoon.
For chunkier applesauce, cook for less time; for smoother, cook longer.
- Mash or blend: Use a potato masher for a chunky texture or an immersion blender for a smoother consistency. Be careful not to over-blend if you prefer some texture.
- Taste and adjust: Once the applesauce is done, taste it and adjust the sweetness or cinnamon if needed. If it’s too thick, add a splash of water or apple juice.
- Cool and store: Let the applesauce cool to room temperature before transferring it to an airtight container. It can be stored in the fridge for up to a week or frozen for longer storage.
Pro Tip: For added flavor, try a splash of lemon juice or a pinch of nutmeg.
Watch Out: Avoid using too much water initially, as it can dilute the flavor. You can always add more if needed during cooking.
Nutrition
Applesauce is a healthy and nutritious snack made from fresh apples. It provides essential vitamins and minerals in every serving.
Calories: 102 kcal
Carbohydrates: 27 g
Fiber: 4 g
Sugars: 21 g
Protein: 0.5 g
Fat: 0.3 g
Vitamin C: 4% of the Daily Value
Potassium: 194 mg
Chef Tips
For the best homemade applesauce, I always recommend using a mix of apple varieties to balance sweetness and tartness. Peel and core the apples evenly for smooth texture.
Simmer them gently to preserve flavor—avoid boiling. Add a splash of lemon juice to brighten the taste and cinnamon for warmth.
Taste as you go and adjust sweetness if needed. Serve warm or chilled; it’s delicious either way.
