Sarah's Homemade Applesauce
This applesauce recipe is easy to make from scratch with apples, sugar, and cinnamon for a delicious topping on pancakes, ice cream, or pork chops.
- 25 min
- Serves 4
- 4 ingredients
Steps
- Gather all ingredients.
- Combine apples, water, sugar, and cinnamon in a saucepan; cover and cook over medium heat until apples are soft, stirring occasionally, 15 to 20 minutes.
- Allow apple mixture to cool, then mash with a fork or potato masher until reaches desired consistency.
Frequently asked questions
What kind of apples work best for applesauce?
Softer, sweeter varieties such as McIntosh, Gala or Fuji collapse quickly and need very little sugar. Firm tart ones like Granny Smith hold their shape and will want longer than the 15 to 20 minutes given here. A mix of the two gives you sweetness with a bit of body left.
Can I leave the apple skins on?
You can, and the skins add colour and fibre, but this method finishes with a fork or potato masher rather than a blender, so you would be left with tough flecks running through it. If you want to keep the skins, blend the cooled mixture smooth instead of mashing.
Can I make this with less sugar or none at all?
Yes. The quarter cup of sugar seasons the sauce rather than setting or preserving it, so cut it back or leave it out entirely, especially with sweet apples. Taste once the apples have gone soft and stir in sugar then, while it is still warm enough to dissolve.
How do I get smooth applesauce instead of chunky?
Blend it once it has cooled, or press it through a sieve. The method stops deliberately at a fork or potato masher, which is what leaves it textured. An immersion blender straight in the pan is the least work of the three.
Why did my applesauce turn out watery?
Usually the pan was left uncovered, or the apples were unusually juicy. The lid matters here, since it traps the steam and that is what makes the small amount of water enough for the whole batch. If it does come out loose, simmer it uncovered for a few minutes to drive some off.
How long does homemade applesauce keep?
Keep it covered in the fridge and eat it within a few days. It also freezes well in portions if you want it to last longer. Let it cool completely first, which the method has you do anyway before mashing.