This homemade Applesauce Recipe is quick, easy, and far better than store-bought. Make it smooth or chunky, sweet or subtly spiced—tailor it to your taste.
Author’s Notes
Our Apple Trees Keep Me Busy And I LOVE It!
My kids adore applesauce, and after buying too many pouches, I realized how simple it is to make at home—especially since we have several apple trees. I planted fruit trees years ago and our apple harvest is always generous. I use many of those apples in this recipe, and the extras usually end up in apple pie, apple crisp, apple nachos, or as apple butter.
Making applesauce from scratch not only fills the house with a wonderful aroma, it lets me control the texture and flavor. We prefer ours smooth, lightly sweetened, and with just a touch of cinnamon, but you can easily adjust sweetness and spice for your family.
Applesauce Recipe Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Apples | I like half Granny Smith and half Fuji or Gala. A tart + sweet mix adds depth compared to using a single variety. |
| Maple syrup | Gives subtle sweetness without overpowering the apple flavor. Use sugar if you prefer. |
| Cinnamon | Optional. A small amount keeps the apples front and center; add more if you want a spicier sauce. |
| Lemon juice | Important for balance: a touch of acidity brightens the apples and prevents the sauce from tasting flat. |
How to Make This Applesauce Recipe
- Prep apples: Peel, core, and chop the apples into large chunks.
- Combine: Put the apples in a large pot with water, a pinch of salt, maple syrup (or sugar), and cinnamon if you like.
- Simmer: Bring to a simmer, then reduce the heat, cover, and cook until the apples are very tender.
- Blend or mash: For smooth applesauce, transfer to a blender in small batches (do not overfill). For chunky sauce, mash with a potato masher to your preferred texture.
- Finish the flavor: Stir in fresh lemon juice and vanilla, then taste and adjust sweetness or cinnamon as needed.
- Chill: Allow the sauce to cool to room temperature, then refrigerate until cold.
Quick Tip
When blending hot applesauce, only fill the blender halfway. Hot mixtures create steam and can expand—blend in batches, start slowly, and remove the lid carefully once blending is complete.
Chelsea’s Notes
A Little Thin At First? Totally Normal
The sauce may seem thin while hot. It naturally thickens as it cools thanks to pectin in the apples. If you want a thicker texture sooner, simmer a little longer to reduce the liquid before blending.
Storage
Store leftover applesauce in an airtight container in the refrigerator for about 1 week. Freeze for 6 to 9 months in smaller portions so you can thaw only what you need. For long-term shelf storage, follow a tested water-bath canning guide to ensure safe processing times and acidity.
More Ways to Use Leftover Apples
Desserts
Applesauce Muffins
Healthy
Apple Fennel Salad
Desserts
Apple Cheesecake Bars
Salads
Apple Salad Recipe
Applesauce
Chelsea Lords
Equipment
- Blender (or potato masher for chunky sauce)
Ingredients
- 8 to 11 apples (about 4 pounds) — I use half Granny Smith and half Fuji or Gala
- 1 cup water
- 1/4 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 roughly 2-inch chunks. You should have about 9½ cups of chopped apples.
- In a large pot, combine the apples with water, salt, maple syrup (or sugar), and cinnamon if using. Heat over medium-high until it begins to simmer, then reduce to medium-low. Cover and cook 18–20 minutes, stirring occasionally, until the apples are very tender.
- Remove the pot from heat and let cool about 10 minutes. For smooth applesauce, transfer the mixture to a blender in batches, filling no more than halfway each time and blending carefully to avoid steam issues. For chunky applesauce, mash the softened apples with a potato masher to your desired consistency.
- Stir in the lemon juice and vanilla (if using). Taste and adjust with more maple syrup for sweetness or more cinnamon for spice.
- Let the applesauce cool to room temperature, then transfer to an airtight container and refrigerate until cold. Enjoy warm or chilled.
Recipe Notes
Blender safety: When blending hot applesauce, fill the blender no more than halfway and increase speed gradually. Steam can cause overflow; remove the lid carefully. If your blender doesn’t have a hot setting, hold a folded towel over the lid while blending to reduce pressure.
Storage reminder: Leftover applesauce will keep in the refrigerator for about 1 week. Freeze portions for 6–9 months.
Nutrition
Serving: 1 serving | Calories: 131 kcal | Carbohydrates: 34.8 g | Protein: 0.6 g | Fat: 0.4 g | Sodium: 149 mg | Fiber: 5.4 g | Sugar: 26.6 g
Nutrition information is an estimate and should be used as a guideline.
Final step! If you make this recipe, please consider leaving a review to let us know how it turned out.