Soft, naturally sweet Homemade Applesauce made the slow way. 6 ingredients, 35 minutes, one pan.
I went a little overboard at the grocery store last week. A whole bag of apples was sitting on my counter, slowly going soft, and I knew I had to do something before they ended up in the bin. So I pulled out a pan and made applesauce. And guess what? It became one of my favorites recipes, and here I’m gonna share with you.
You only need a handful of ingredients. Most of them are probably sitting in your kitchen, already.
Why I Love This Recipe
- No refined sugar, just a touch of coconut sugar (and even that's optional)
- Perfect for kid-friendly reusable pouches
- Freezes beautifully for up to 6 months
- A great way to use up apples sitting on your counter
- Just 5 minutes of prep and a handful of pantry staples
Ingredients
- Apples
- Ceylon cinnamon stick or Ceylon cinnamon powder
- Lemon peel
- Lemon juice
- Coconut sugar
- Water
Let's Make Apple Sauce
Wash everything first. Give the apples, lemon, and cinnamon stick a good rinse.
Prep the apples. Peel them, then cut each one into four big chunks and pop out the core.
Combine the ingredients. Drop the apple chunks into a pan. Add the coconut sugar, Ceylon cinnamon, and the two strips of lemon peel. Pour in the lemon juice (or vinegar, if that's what you have) and the half cup of water. Give it all a quick stir.
Cook the mixture. Bring it to a boil over high heat. The moment it starts bubbling, drop the heat to low, cover the pan, and let it simmer gently for 15 to 20 minutes.
Simmer and check. After 15 minutes, lift the lid and take a peek.
Are the apples soft and falling apart when you poke them with a fork?
Is there still a puddle of liquid in the bottom?
If the apples need more time or there's too much water, leave the lid off and let it keep cooking until the water cooks down and the apples are completely tender.
Remove the aromatics and mash. Turn off the heat and let things cool down for a minute. Fish out the cinnamon stick and the two pieces of lemon peel. Grab a potato masher and mash the apples right in the pan until you reach the texture you like.
If you want them to be silky smooth, a blender, or food processor will get you there in seconds.
Enjoy. That's it. You're done.
A Few Serving Ideas
A bowl with a spoon is always a good answer, but here are a few other ideas:
- Swirl it into your morning oatmeal or yogurt with a sprinkle of granola.
- Spoon it over pancakes or waffles instead of syrup.
- Top a scoop of vanilla ice cream with it for a quick dessert.
- Serve it alongside roasted chicken.
- Stir a spoonful into smoothies for natural sweetness.
- Use it as a dip for fresh sourdough or buttery toast.
A Quick Word on Ceylon Cinnamon
You might be wondering why I specify Ceylon cinnamon. Most cinnamon you see at the store is actually Cassia, which is stronger, a little harsher, and contains higher levels of coumarin. Ceylon is softer, sweeter, and gentler on the body, especially if you're making this for kids or eating it often. If you can find it, grab it. If not, regular cinnamon would work too.
Why the Lemon Peel?
The peel does something the juice can't. It carries fragrant oils that perfume the whole pot as the apples cook. You won't bite into a lemony chunk because you'll fish the strips out before mashing. But the apples will taste brighter, rounder, and a little more interesting. The juice adds tang. The peel adds soul.
Storage
In the fridge: If you're planning to eat it within a week or two, just spoon it into a clean airtight jar and pop it in the fridge. It stays fresh and delicious for 1 to 2 weeks.
In the freezer: This applesauce freezes beautifully. Transfer it to an airtight container or jar and it'll keep for up to 6 months.
One tip if you're using a glass jar: leave about an inch of empty space at the top. The sauce expands as it freezes, and you don't want a cracked jar surprise later.
A Few Notes
Every apple is a little different. Some are super sweet, especially the ones picked late in the season. Others are sharp and tart. So how much sugar you add is really up to you and your taste buds. Treat this recipe as a starting point, not a strict rulebook. Honestly, if your apples are naturally sweet, you can skip the sugar completely.
If you want to play a little with flavor. Try a pinch of nutmeg, allspice, cardamom, cloves, or fresh ginger. Each one takes the sauce in a slightly different direction, and it's a fun way to find your favorite version.
Homemade Applesauce
Description
Ingredients
- 2 medium size apples peeled, cored, and quartered
- 1 small piece ceylon cinnamon stick about 1 inch or ½ tsp Ceylon cinnamon powder
- 2 strips of lemon peel zest only
- 1 ½ tbsp fresh lemon juice or 1 tsp apple cider vinegar
- 1 tbsp coconut sugar
- ½ cup water
Instructions
- Wash the apples, lemon, and cinnamon stick thoroughly.
- Peel the apples, cut each into quarters, and remove the cores.
- Add the apple chunks to a pan. Add coconut sugar, cinnamon, lemon peel strips, lemon juice, and water. Stir to combine.
- Bring to a boil over high heat. Reduce to low, cover, and simmer for 15 to 20 minutes.
- After 15 minutes, check if the apples are fully soft and the water has reduced. If too much liquid remains, simmer uncovered for a few more minutes.
- Turn off the heat. Remove the cinnamon stick and lemon peel strips.
- Mash with a potato masher for a chunky texture, or blend with an immersion blender for a smooth one.
- Serve warm or chilled.
Notes
- Taste your apples before adding sugar.
- For a smoother applesauce, use a blender or food processor instead of a masher.
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