Homemade Applesauce
Servings 8 servings
Ingredients
- 3 pounds apples about 6-8 medium, peeled, cored, and cut into 1-inch chunks (mix of sweet and tart varieties)
- ⅓ cup water
- ½ teaspoon ground cinnamon
- 1-2 tablespoons granulated sugar optional, only if apples are very tart
Instructions
Make the Applesauce
- Peel, core, and cut the apples into 1-inch chunks. Keep pieces roughly the same size for even cooking.
- Add the apple chunks, water, and cinnamon to a large saucepan. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, stirring once or twice, until the apples are completely tender and falling apart.
- Remove from heat. For chunky applesauce, mash with a potato masher or fork to your desired consistency. For smooth applesauce, blend with an immersion blender until smooth.
- Taste and stir in sugar if needed (you may not need any depending on your apple varieties). Serve warm or chilled.
Notes
- Best apple blend: Use a mix of sweet (Fuji, Honeycrisp, Gala) and tart (Granny Smith, McIntosh) for the most complex flavor. My favorite ratio is 2 Honeycrisp + 2 Fuji + 2 Granny Smith.
- No sugar needed: If you use sweet apple varieties, you likely won't need any added sugar at all. Always taste before adding.
- Pinch of salt: A tiny pinch of salt enhances the natural sweetness without making it taste salty.
- Storage: Refrigerate in airtight containers for up to 2 weeks, or freeze for up to 6 months.
- Yield: This recipe makes approximately 4 cups of applesauce.