Let’s Make a Great Homemade Applesauce

It’s fall and ALL of the orchards and farmers’ markets around us are filling with baskets of all types of apples. Do you love making homemade applesauce this time of year?

I’ll be stepping away for a few days this week, so I had to share this recipe with you before I left.

Earlier in the month I shared a favorite fried apples recipe that I grew up enjoying and then making for my family over the years. Last week I shared crockpot apples that make the BEST cooked apples and apple jam.

But, there are only so many batches to create and add to the freezer and pantry. An abundance of apples just screams to be made into applesauce.

Why make homemade applesauce?

First of all, homemade applesauce is by far thicker and richer than those purchased in stores. PLUS, you know what ingredients are in one made from fresh apples. It just makes my heart happier.

I am just using a mixture of a green and red variety that will add a bit of sweet and tart to give it great flavor.

Have you ever made applesauce?

Does it just seem a bit daunting to you…a bit overwhelming or too much?

I hear you.

Same here!

Looking through my recipe books took me to one that leaves the peelings on and simply cuts each apple into 8 pieces, and then cuts off the cores.

What are the ingredients?

Just apples. That’s it. Seriously.

Doesn’t get any easier than a one ingredient recipe. Right?

If your apples are a little tart and you’d like it sweeter, just add sugar a few tablespoons at a time until its the right sweetness for your taste. If you are a purist, just sweeten with a bit of honey until you are happy.

At times, I have added a bit of cinnamon to taste or…even red hot cinnamon candies. It reminds us of our favorite red hot apple juice.

Can I tell you this was the easiest way to core an apple ever? I have an apple corer and an apple/peeler/corer/slicer in my toolbox that I used for the crockpot apples. But, by just cutting each apple in quarters and cutting each piece in half before cutting off the cores made if feel so much simpler.

What type of container should you cook the applesauce recipe?

A great nonstick stockpot is the best choice for making sure that the apples don’t stick. Since you just add the apples without water to begin cooking, a nonstick pan with a lid just makes it easier to cook down and not stick.

How do you make a thick applesauce?

If you will drain off the apple juice as it begins to cook, it will create a much thicker applesauce that’s perfect. Easiest trick ever.

TIP: I do have a lid with a center handle that doesn’t get hot that works well for draining the apples as they cook. Since the pot is really heavy, adding a lid that fits inside the pot to drain helps. Just tilt over the edge of the sink into the bowl in the sink to catch the juices. Makes it so much easier.

Keeping the apple juice to have later is my husband’s favorite.

Extra applesauce left?

Since this recipe makes about 10 cups of applesauce, you may have applesauce that you’d love to have to serve later.

Simply store in freezer containers in your freezer.

If you’d like to add canned applesauce to your pantry, just add applesauce to canning jars and water bath can for 20 minutes.

Other uses for applesauce?

If you are wanting to reduce fats in your diet, applesauce is a great substitute for oil in baking. Often, I just add half of the amount of oil and add the other half in applesauce to make it healthier for baking.

Homemade Applesauce

A great recipe for making applesauce when apples are in season.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course fruits

Cuisine American

Servings 10 cups

Equipment

• 1 Non stick stock pot with a lid
• 1 Stove
• 1 paring knife
• 1 cutting board
• 1 food mill or Kitchen aid mill attachment

Ingredients

  

• 6 lbs apples, variety

Instructions

 

• Wash, cut and core apples and add to stock pot. Leaving the peelings on the apples during cooking gives more flavor to the applesauce.

  TIP: It seems easier to cut each apple into quarters. and then each quarter in half and then remove cores. A little simpler method instead of using a corer or cutting the entire length of the core at one time. Give it a try!
  
• Add apples to a nonstick stock pot and cover with a lid. Place on stove and heat on a low setting. DO NOT ADD WATER.
  
• When moisture appears on the lid, begin pouring off apple juice. I add a container into the sink and then tilt the pot holding the contents back with the lid to pour off liquid.
  
• Stir about every 10 minutes and continue to pour off juice as it accumulates.
• When apples are getting mushy, remove from heat and run through a food mill or grinder to remove the peelings.
  
• Taste the applesauce for sweetness. The sweetness will be determined by the type of apples that you use. Feel free to mix in an additional 1/4-1/2 C sugar for desired sweetness.
  
• Chill and store in the refrigerator OR add to freezer containers and add to the freezer OR water bath can for 20 minutes if wanting to keep in your pantry.
  

Notes

An easy homemade applesauce that you can serve as a perfect side for breakfast or with pork entrees. 

Feel free to add cinnamon or red hot candies for a sweet addition to your menu.

Applesauce is a great substitute to replace oil in baking.

***Save juice to drink or add to other recipes. It may require a little sweetness added for your desired taste.

Keyword best homemade applesauce recipe, fall applesauce, homemade applesauce

Everyone has an opinion about which apples they prefer for applesauce. A variety of apples is usually my preference. Just know that the amount of sweetness does impact the flavor of the applesauce. Feel free to add a bit of sugar or honey to add your desired sweetness.

If you are a cinnamon lover, add in a sprinkle of cinnamon to the applesauce OR a bit of red hot candies for a great addition to entrees.

Do you have a favorite apple for making applesauce? I’d love to know in the comments.

We have a favorite family dish for fall that adds applesauce that I’ll have to share soon. It’s a holiday favorite.

Have a great week, friends! Thank you for stopping by,