Homemade Unsweetened Applesauce
How to make a simple and delicious homemade applesauce with no added sugar! Perfect for after school snacks or for baking.
Servings: 2 cups
Calories: 461kcal
Equipment
- 1 Immersion blender or a regular stand blender
Ingredients
Unsweetened Applesauce Recipe
- 32 ounces Apples 4-5 Medium Apples - peeled, cored and sliced
- 4 ounces Apple Juice or water
- 1 teaspoon Cinnamon
Optional (add as many or as little as you like)
- ¼ teaspoon Nutmeg
- ⅛ teaspoon Cloves
- 1 Tablespoon Lemon Juice
- 2 ounces Brown Sugar
- 2 ounces Honey
Instructions
Unsweetened Applesauce Instructions
- Wash your apples in hot water to remove any dirt or wax from the outside of the apples.
- Peel the skin off your apples and remove the core with an apple corer or use a knife to remove the core (see blog post for more info) If you are using a food mill you don't need to peel or core your apples.
- Cut the apples into uniform cubes
- Place your apples in a large pot and add in your apple juice or water. Bring to a boil over high heat.
- Reduce your heat to medium and let your apples simmer until they are fork-tender or you can crush them easily with the flat side of the fork (about 15 minutes)
- Strain your apples and discard the liquid.
- Add in your cinnamon and stir. Use an immersion blender or blender to blend your apples to your desired consistency.
- Taste your applesauce. If you would like it sweeter or spicier you can add in honey, sugar or other spices that you like.
- Once you've added everything in, let your applesauce cool before refrigerating, freezing or canning.
Video
Notes
Use a mix of sweet and tart apples for the best flavor. Fuji and Golden Delicious make a great combination. Granny Smith adds tartness if you prefer a more balanced sauce.
If you have a food mill, you do not need to peel or core your apples. The mill removes the skins and seeds automatically.
In-season apples are naturally sweet enough that you will not need to add any sugar. Always taste before adding sweetener.
To freeze, let the applesauce cool completely, pour into quart-sized freezer bags, label with the date, and freeze for up to two months.
To can, add 1 tablespoon of lemon juice per 3 pounds of apples for the proper acidity level. Follow your canner's instructions for processing time based on your altitude.
This applesauce works great as a substitute for oil or butter in baked goods like muffins, quick breads, and spice cakes.
Nutrition
Serving: 4g | Calories: 461kcal | Carbohydrates: 122g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 580mg | Fiber: 11g | Sugar: 104g | Vitamin A: 245IU | Vitamin C: 24mg | Calcium: 61mg | Iron: 1mg
