How to Make Applesauce

If you’re wondering how to make applesauce, look no further. This easy applesauce recipe requires just three or four ingredients (depending on whether you want to add a little spice) and comes together in one afternoon to create a big batch. It’s the perfect way to transform an abundance of freshly picked apples into a delicious treat you can enjoy all year long. We also offer variations for flavored applesauce—like maple, honey, ginger, and brown butter—for a unique twist you’ll love.

And if you want to freeze your applesauce instead of canning it, we’ve got a trick for that too. So stop sitting around—get canning!

Top Tips for the Best Homemade Applesauce

To make the most delicious homemade applesauce, keep these pro tips in mind:

• Balance Flavors: Tart apples might need more sugar, while sweeter apples will need less for optimal balance. Ultimately, it’s best to adjust the ingredients to the apples you have on hand. You can substitute some of the sugar for light brown sugar, honey, or maple syrup if desired.
• To Peel or Not to Peel: If you plan to put your applesauce through a sieve or food mill, there’s no need to peel the apples. But if you don’t have one handy, peel them before cooking for a smoother sauce.
• Add the Right Amount of Liquid: Start with the directed amount of water to prevent the sauce from being too thin or too watery. You can also substitute water with apple cider or apple juice for an extra apple boost.
• Amp Up the Spice: If you prefer spiced applesauce, increase the amount of cinnamon sticks, add some star anise or cloves, or sprinkle in a dash of nutmeg or allspice after cooking.
• Add Some Citrus: Add a squeeze of lemon juice at the end of cooking to awaken the flavors and brighten the color of the applesauce.

How to Use Canned Applesauce

If you’ve got a big batch of applesauce on hand, you don’t have to enjoy it straight from the jar (though that’s delicious too!).

• Topping: Spoon applesauce over oatmeal or cottage cheese, or layer it into an autumn-flavored yogurt parfait for a fruity breakfast.
• Sauce: Serve it alongside pork or chicken, or as a traditional accompaniment to potato pancakes.
• Baked Goods: Bake applesauce into muffins, quick breads, cakes, and cookies to add moisture or to replace some of the sugar or fat in a recipe.
• Snack: Pair it with rice cakes, graham crackers, or whole-wheat crackers for a tasty afternoon snack that’s great for all ages.

Ingredients

• 8 pounds tart apples (about 24 medium)
• 2 cups water
• 1 (10-inch) cinnamon stick (optional)
• ¾ to 1¼ cups sugar

Directions

1. Core and quarter the apples.
2. In an 8- to 10-quart heavy pot, combine the apples, water, and (if desired) cinnamon stick. Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 35 minutes, or until apples are tender, stirring occasionally.
3. If using, remove and discard the cinnamon stick. Press the apples through a food mill or sieve.
4. Return the pulp to the pot. Stir in sugar to taste until desired sweetness is reached. If necessary, add another ½ to 1 cup water until the desired consistency is achieved. Bring to a boil, stirring constantly.
5. Ladle the hot applesauce into hot, sterilized pint or quart jars, leaving ½ inch of headspace. Wipe jar rims; adjust lids.
6. Process filled jars in a boiling-water canner for 15 minutes for pints or 20 minutes for quarts (start timing when water returns to a boil). Remove jars from canner; cool on a wire rack.

How to Store Canned Applesauce

Store sealed canned applesauce in a cool, dark place for up to one year. Once opened, applesauce will keep for one to two weeks in the refrigerator, though we suspect you’ll use it up much faster than that! If you choose to freeze your applesauce in freezer-safe containers, follow the directions for step 2. Place a jar of applesauce in a sink filled with ice water; stir until cooled. Spoon applesauce into wide-mouth freezer containers, leaving ½ inch of headspace. Seal and label. Freeze for up to 8 months.

Canned Applesauce Recipe Variations

To change up this applesauce recipe to suit your tastes, consider these variation ideas:

• Spice: Add cardamom, nutmeg, allspice, ginger, apple pie spice, or cloves for warm spiced notes.
• Aromatics: Add a vanilla bean pod while cooking to infuse vanilla flavor, or add herbs like rosemary or thyme.
• Citrus: Add lemon or orange zest or a squeeze of lemon juice at the end of cooking for a citrusy brightness.
• Sweeteners: For a hint of molasses flavor, substitute granulated sugar with light brown sugar, or use maple syrup for some of the sugar for a maple-flavored treat.
• Fruits: Substitute some of the apples with whole cranberries, pears, figs, cherries, strawberries, or other favorite fruits for added color and flavor.
• Calvados-Cranberry: Prepare as directed, but add 1 cup Calvados (or other apple brandy) and 1 cup dried cranberries or golden raisins along with the sugar.
• Brown Butter-Sage: In a small saucepan, heat 1 cup butter over low heat until melted. Continue heating until the butter is light golden. Remove from heat. Prepare applesauce as directed, but omit the cinnamon and stir in the brown butter and ½ cup chopped fresh sage along with the sugar.
• Ginger-Honey: Prepare as directed, but substitute ½ to ¾ cup honey for the sugar. Stir in 1 cup chopped candied ginger before ladling into jars.