How to Make the Best Applesauce Ever!
The best applesauce ever. Creamy. Rich. Thick. Luscious. Like no other.
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.
This applesauce is richer.
It’s smoother.
It’s creamier.
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 Homemade Applesauce?
Believe it or not, the secret is in the skins. Cooking apples with the skin on gives the sauce a super boost in flavor PLUS the pectin in the skins makes the it extra creamy.
The Healthiest Applesauce Ever!!
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The apple skins give this sauce 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 sauce that is high in fiber (Regular applesauce is very low in fiber.)
What’s more, this applesauce is sugar-free! It’s so rich and creamy and sweet, you’ll never miss the sugar!
How to Make the Best Homemade 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.
You can use a sharp knife and a cutting board for this …
… or you can use an apple slicer.
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 most deliciously smooth and creamy 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 sauce. 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
Ingredients
- apples
Instructions
- 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.
- You can use a sharp knife and a cutting board for this or you can use an apple slicer.
- (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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Jennifer,
I checked out your book from the library and am head over heals in love!!
The book is amazing!! Now I am going to purchase it also!!
Thank You
I was looking on the web for good sites for recipes for my dajghter to enjoy. All the ads made it so frustrating and unpleasant. When I found your website, I felt such peace to be in a cooking place without ads.
Aw, that’s makes me so happy, Julie. I hope you both enjoy the recipes.
Thank you for the recipe, especially for the apple recommendations
I make a recipe that is similar except the I add cinnamon and sometimes date bits; and I do not blend it. I have never stored it except in the refrigerator.
You’re welcome, Katherine
This really is the best. I couldn’t believe how well this worked. So well, in fact, I decided to try it making apple butter leaving the peels in too. Also the best I’ve ever made.
Wonderful! SO happy you enjoyed it, Laura. 🙂
This applesauce is amazing! I put it on my hot millet this morning along with finely shredded coconut, dried pineapple, and almond milk. It tasted like a warm piece of apple pie. It was marvelous to the last bite.
Aw, thank you Jeannie. You made my day.
(And that does sound delicious!! I’m going to try that asap!)
Can this be made in a crockpot?
Hi Jo,
Unfortunately, a crock pot doesn’t heat up fast enough for this and the apples turn brown in the meantime. I definitely prefer to make it on the stove top.
I have tons of apples this year and i am going to try your recipe tomorrow. Could I not add white sugar to the apples as they cook? My husband does not like apple sauce without sugar.
Hi Denise,
I haven’t tried this recipe with sugar as I opt for using a variety of sweet and flavorful apples to make sweet and flavorful applesauce, but I see no reason why it wouldn’t work to add sugar to the apples while cooking.
This is the best and easiest recipe for making applesauce. My 9 month old grandson loves it and so do I and so does everyone I give it to.
Awesome, Jacky! 🙂 That makes me so happy to hear.
Thank you for your comment and for taking the time to review!
Hi. If you were going to can a large volume, would it work to put the cooked apples through a commercial grinder instead of a blender? Thanks!!
I’m not sure. I’ve never used a commercial grinder before. Sorry I can’t help you there.
I love this faster way of making applesauce. Have not tried it but will this morning. Once cooked can this be put in jars and canned to eat at a later date? Or would it be better to freeze in plastic containers or zip lock baggies? I am making this for my handicapped grandson. He has been eating applesauce in the pouches but it is so expensive. I picked 3 five gallon buckets of apples yesterday and more to pick.
Hi Jefferee,
Sounds like you had a great harvest. 🙂 Yes, we can this applesauce every year. It’s delicious. 🙂
Good Morning,
Once again you have inspired me with all your good articles and recipes. I pass them on to my wife to read and use too. We appreciate the hope you exude and the great variety of information. Thank you for the wonderful work you do, I am sure it is a lot of work. Plus, I am not sure if you do it by yourself or have help but the format and beautiful colors on this site are amazing, it makes me want to try everything. God bless you in your ministry. Have a wonderful day!
Thank you so much, Randy, for your very kind and encouraging comment. Your comments inspire me to keep this website going (and they make for a very nice start to my day! 🙂 )
I hope you enjoy all the recipes here.
Many blessings to you. Thank you!
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