Easy Homemade Applesauce
My passion for preserves is faint, at best. I like to make quick jams and sauces when the mood strikes, but I don’t spend a lot of time on it. However, once autumn rolls around, I do love to spend some time in the kitchen making this easy homemade applesauce for the cool months. And come autumn, we often have more apples than we know what to do with!
Sometimes I go through the motions of making a few jars at a time, and other days I make just enough for one or two servings. This particular method works well for both options, and as long as the sauce is stored in an airtight container in the fridge it will keep well for a few weeks.
My favourite thing about this easy homemade applesauce is that it’s just made with apples: simple. There is no added sugar and only the addition of a few tablespoons of water for a little extra moisture. Spices are always a welcome addition and I like to season mine with the traditional pairing of cinnamon, or something fun like vanilla powder and cardamom.
Good to Know: Keeping the peels on the apples adds fibre to the sauce, gives it a pretty blush-pink tone, and saves time by eliminating the work of peeling the apples.
Do your kids enjoy applesauce? How do you like to serve it up?
Easy Homemade Applesauce Recipe:
You’ll Need
- Organic apples, washed well and cored with the peel left on
- Water
- Optional: Cinnamon, nutmeg, vanilla powder, cardamom, cloves, etc.
Prep and Cook
- Slice the apple in half, then quarters, and give the pieces a rough chop
Cover the apples with a half to one inch of water and set the pot on the stove over medium-high heat - Bring the apple mixture to a boil, and reduce heat to medium
Cook for 10 to 15 minutes or until the apples become soft and mushy - Set a fine mesh sieve over a bowl or glass measuring cup and strain the applesauce in order to remove the peel from the flesh
- Place the strained sauce back in the pot, add your desired spices and return to the stove
Bring to a boil and cook until the sauce has thickened - Remove from the burner and allow to cool completely before jarring
Transfer to small mason jars and seal
Store in the fridge for up to three weeks
