This old-fashioned applesauce is made with fresh apples, warm spices, and no added sugar — simple, delicious, and naturally sweet!
Easy Homemade Applesauce
Nothing brings back memories of childhood like the taste of homemade applesauce!
When I was growing up, apple sauce was a regular side dish at dinner time and our entire family enjoyed it. I remember how well it went with certain dishes such as Granny’s pork chops, roast chicken, or her specialty pork roast.
At that time, we just bought apple sauce in a jar. However, when I recently tried to make home made applesauce, I couldn’t believe the difference in taste! Instead of a uniformly pureed sauce with a bland flavor, this applesauce sparkles with a bright fresh apple flavor. And there is NO added sugar!
Homemade apple sauce is amazing because the authentic apple taste is the star of the show. It isn’t a bland boring side; it is elevated to a delicious side dish that goes with so many entrees. It is especially great with any kind of pork or chicken.
After I made this, I took some for the grandkids to try. While all the kids liked it, my teenage granddaughter ate three bowls of it. I’ll be making her some more soon! Isn’t it great to find a healthy snack that the kids love, with less sugar than store-bought stuff?!
The best part of this recipe is how easy it is to make. All you do is combine the ingredients, cook, cool, and mash. The only part that feels like work at all is peeling the apples. I don’t have a tip to make that quicker but I can assure you that it’s worth the effort! –Sara
Ingredients
- Apples: See the FAQ section for tips on the best apples to use, and which to avoid.
- Liquids: Water and Fresh-squeezed lemon juice
- Spices and Seasonings: Salt, Ground Cinnamon, Ground Nutmeg, Lemon Zest (optional)
Full recipe amounts available in the printable recipe card at the bottom of the post. For your convenience in re-creating this recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
Helpful Kitchen Tools
- Large pot or Dutch Oven
- Potato Masher or Immersion Blender
Instructions
- Prepare the Apples – Peel and chop into chunks so they will be easier to cook and mash.
- Combine – Add the apples to a large pot with the spices, water, salt, and lemon juice.
- Cook – Bring to a boil, then reduce heat, cover and simmer until apples are tender, about 25 minutes. Finish cooking without a lid until almost all of the liquid is gone.
- Mash – Use a potato masher to break the apples down into your desired consistency and allow to cool.
Notes
- Sweetness – Because most apples are naturally sweet, you don’t need to add sugar. However, if you prefer a sweeter applesauce, feel free to add a little regular sugar, brown sugar, or honey, to your taste.
- Spices – This recipe has nutmeg as an ingredient. If you don’t have that on hand, omit. You can double the cinnamon if you want a little extra flavor.
- Yield – This recipe made 3 cups of applesauce, or enough to fill up two medium sized mason jars that I had on hand.
- Storage – Keep in an airtight container in the fridge for up to one week. You can freeze in a freezer-safe container for up to three months.
- Texture – This recipe creates a natural, chunky applesauce. If you prefer a smoother applesauce, you could use an immersion blender after you’ve cooked it down so it is soft enough to blend. You could also puree in a food processor after the applesauce has cooled a bit.
Frequently Asked Questions
What Are The Best Apples For Making Homemade Applesauce?
The key to delicious homemade applesauce starts with choosing the right apples. The best varieties of apples for applesauce are those that are naturally sweet, flavorful, and soften easily as they cook. Varieties like Fuji, Gala, Golden Delicious, and McIntosh are all great choices because they break down beautifully and add natural sweetness — no extra sugar needed! I had Gala apples on hand, so that is what I used and they were perfect.
If you prefer a little tang to balance the sweetness, try mixing in a few tart apples like Granny Smith or Braeburn. Combining different types gives your applesauce a more complex flavor and a nice balance between sweet and tart.
Avoid very firm or crisp apples that hold their shape too well (like Honeycrisp or Pink Lady) — those are fantastic for eating fresh but take longer to cook down. The goal is soft, naturally flavorful apples that create a smooth, cozy sauce without much effort. And on the other side of the spectrum, Red Delicious apples are too soft and tend to become watery and bland when cooked.
Is The Lemon Zest Necessary?
If you want to add a little lemon zest, zest it before you squeeze the lemon juice. Start with a small amount, such as ½ teaspoon. It brightens the flavor and I liked it. But it may make the applesauce too lemony for some people. Since the recipe already has lemon juice, the zest isn’t absolutely necessary but I thought it gave it another layer of flavor.
More Apple Recipes To Try:
Homemade Applesauce Recipe (Printable Recipe Card)
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Homemade Applesauce
Equipment
- 1 Large heavy bottom pot
- 1 potato masher
Ingredients
- 3 pounds apples 8-10
- 1 cup water
- 2 Tablespoons fresh lemon juice
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg or double the cinnamon
- Pinch of salt
- Lemon zest optional
Instructions
- Peel and chop apples
- In a large heavy bottom pot, combine apples, water, lemon juice, spices, and salt
- Bring to a boil, then reduce heat, cover and simmer until apples are tender, about 25 minutes
- Uncover and simmer until almost all liquid is gone
- Add lemon zest
- Mash with a potato masher until you achieve your desired consistency
- Allow to cool
Notes
- Sweetness - Because most apples are naturally sweet, you don’t need to add sugar. However, if you prefer a sweeter applesauce, feel free to add a little regular sugar, brown sugar, or honey, to your taste.
- Spices - If you don’t have nutmeg that on hand you can omit or use extra cinnamon.
- Yield - This recipe made 3 cups of applesauce.
- Storage - Keep leftovers in an airtight container in the fridge for up to one week. You can also freeze in a freezer-safe container for up to three months.
- Texture - For a smoother texture, use an immersion blender after you've cooked the apples to soften them. You could also puree in a food processor.
- Fuji – naturally sweet and soft
- Gala – mild, smooth, and easy to cook down
- Golden Delicious – balanced flavor, adds richness
- McIntosh – soft texture and classic apple flavor
- Braeburn – slightly tart, great for blending
- Granny Smith – adds a little zing and balance
- Jonathan or Jonagold – sweet-tart and aromatic
- Honeycrisp and Pink Lady – too firm, take longer to soften
- Red Delicious – tends to become watery and bland when cooked
Nutrition
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Shouldn’t you pressure cook after filling jars?
No, this is just a quick applesauce meant to be eaten within a few days.