I have very fond childhood memories of standing next to my grandmother at her kitchen sink watching her peel apples to make applesauce. Bushels and bushels of apples … one by one. She would entertain me by seeing how long she could peel the skin of the apple without it breaking. I would cheer every time she was able remove the peel from the entire apple in one long string. And then we would compare peels to see which one was the longest.
My grandmother preserved many jars of applesauce every year, and the process began at her kitchen sink, peeling all those apples one-by-one. I admire her dedication, but I wonder what grandma would have thought if she knew that she didn’t have to do all that work!
The Easiest Applesauce Ever!!
We love this method for making applesauce because not only does it skip the tedious peeling process, but it’s also high in fiber (great for weight loss) and it tastes sooo much better than regular homemade applesauce … and it’s nothing, NOTHING like the jarred stuff you get at the grocery store.
The Best Applesauce Ever!!
There’s nothing quite like this fresh, homemade applesauce, but even the best homemade applesauce doesn’t hold a candle to this.
And it is more flavorful.
You’ve never had applesauce like this! Everyone who tries it, loves it.
What’s the Secret to Making the Best Applesauce Ever?
Believe it or not, the secret is in the skins. Cooking apples with the skin on gives the applesauce a super boost in flavor PLUS the pectin in the skins makes the applesauce extra creamy.
The Healthiest Applesauce Ever!!
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This is applesauce with a super-duper health boost, due to something called catechins.
Catechins are a special kind of phytonutrients that act as antioxidants in the body and work to combat cardiovascular disease, hypertension, cancer, Alzheimer’s, and other diseases.
Where can you get catechins? Some of the largest concentrations of catechins are found in the peel of apples. And with this amazingly smooth, creamy, and flavorful applesauce, you not only get a good dose of catechins, you also get an applesauce that is high in fiber (Regular applesauce is very low in fiber.)
How to Make the Best Applesauce in 5 Steps
1. Wash apples. Do NOT peel.
2. Pour a small amount of water or apple juice into a large, thick-bottomed, nonreactive pot or Dutch oven. You want just enough water or juice to barely cover the bottom of the pot. Cover pot and turn heat to low.
3. Cut the apple off the core and add to pot.
Beautiful cutting board from Backwoods Maple.
To prevent apples from turning brown, I add the cut apples as I go and replace the lid on pot after each addition.
4. After all your apples are in the pot, turn the heat to medium-high and cook apples (covered) until soft – about 10 to 20 minutes depending on how many apples you have in the pot and what type of apples you use.
Stir often to prevent apples from sticking to the bottom of the pot.
5. Once apples are soft, transfer to blender (3 to 4 cups at a time) and blend on high speed until very, very smooth. All the skins will disappear and you will have the best homemade applesauce you’ve ever tasted.
(This works best with a heavy-duty blender.)
What type of apples should you use to make applesauce?
Full-of-flavor apples make flavorful applesauce. Winesap, Macintosh, Cortland, Jonagold, and/or Empire are great options for applesauce. I like to mix varieties for the best flavor. (Don’t bother with Red Delicious is you want your sauce to have flavor.)
How long does this homemade applesauce keep?
The applesauce will keep in the refrigerator for about 5 to 6 days, in the freezer for about 8 to 12 months, or up to 2 years canned in glass jars.
How to Eat this Delicious Applesauce
This applesauce is delicious by itself, but we adore it paired with almond butter on these Wonderful Waffles. We also like it on this Vegan French Toast and over this Fig Pear Oatmeal. And I like to dip my Sugar-Free Banana Date Bites in it.
The Best Homemade Applesauce
- Wash apples. Do NOT peel.
- Pour a small amount of water or apple juice into a large, thick-bottomed, nonreactive pot or Dutch oven. You want just enough water or juice to barely cover the bottom of the pot. Cover pot and turn heat to low.
- Cut the apple off the core and add to pot.
- (Replace lid on pot after each addition.)
- After all your apples are in the pot, turn the heat to medium-high and cook apples (covered) until soft – about 10 to 20 minutes depending on how many apples you have in the pot and what type of apples you use.
- Stir often to prevent apples from sticking to the bottom of the pot.
- Once apples are soft, transfer to blender (3 to 4 cups at a time) and blend on high speed until very, very smooth.
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