Homemade Applesauce
This homemade applesauce recipe is wonderfully simple and tastes so much better than store bought. Use your freshly picked U-Pick apples for the best flavor. It's perfect on its own, with pork, or as a baking ingredient.
Instructions
- 1
1. Wash, peel, core, and chop your apples into 1-inch pieces. Using a variety of apple types can add a lovely depth of flavor.
- 2
2. In a large saucepan, combine the chopped apples, water, sugar, and cinnamon. Add a pinch of nutmeg if you like.
- 3
3. Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes. Cook until the apples are very soft and can be easily mashed.
- 4
4. Remove the saucepan from the heat. For chunky applesauce, mash the apples with a potato masher to your desired consistency. For smoother applesauce, use an immersion blender or carefully transfer to a regular blender and process until smooth. Be cautious when blending hot liquids.
- 5
5. Taste the applesauce and add more sugar or cinnamon if desired. Serve warm or chilled. Store any leftovers in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
Baker's tips
For an extra tang, add a squeeze of lemon juice at the end. You can also experiment with other spices like ground cloves or allspice. If your apples are very sweet, you might need less sugar or none at all.
Frequently asked questions
What are the best apples for Homemade Applesauce?+
For homemade applesauce, use a firm baking apple that holds its shape once cooked, Honeycrisp, Braeburn, Granny Smith, Jonagold, or a mix of two varieties gives the best flavor balance between sweet and tart.
Can I make Homemade Applesauce ahead of time?+
Yes. Most baked apple desserts keep well for 2 days at room temperature covered loosely, or up to 5 days refrigerated. Reheat in a 325°F oven for 10 minutes to restore the crisp texture.
Can I freeze Homemade Applesauce?+
Most apple bakes freeze well for up to 3 months. Cool completely, wrap tightly in foil and freezer-safe bags, and thaw overnight in the refrigerator before reheating.
Do I need to peel the apples?+
Peeling gives a smoother texture and is traditional for pies and butters. For rustic crisps, crumbles, and sauces the skin adds fiber, color, and flavor, leave it on if you prefer.
Where can I pick my own apples for this recipe?+
Fresh-picked apples make a real difference in baking. Use our directory to find a U-Pick orchard near you and check our ripening calendar to see which varieties are ready this week.
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