Applesauce  – A Healthy Homemade Treat

Homemade Applesauce -

If you’ve never made applesauce before you MUST do this. It is so easy, takes only a few minutes, and tastes fantastic! Choose apples that are soft so they cook down quickly, like Braeburn, Cortland, McIntosh, Fuji, Golden Delicious, and the like. You will get the best applesauce if you mix up the types of apples – very flavorful and sweet! Now, if I write too much more it will take you longer to read this than it will to make your own applesauce, so let’s go with the ingredients list!

Ingredients List:

  • 6-8 Cooking Apples, I used Courtland
  • Water
  • Cinnamon


Applesauce Preparation1. Start by washing the apples and then peeling them, taking out the core, and dicing them.

Diced Apples for Applesauce2. As you dice, toss the pieces into a pot with enough water to cover the bottom. When you are nearly done peeling the apples turn the heat onto medium high.

Mashing Apples for Applesauce3. Once all the apples are in the pot, let them simmer for a few minutes, stirring occasionally and start mashing them. You’ll need to do this a few times over the next 5 to 10 minutes.

Cinnamon Applesauce4. Once the apples are mashed to your satisfaction, add some cinnamon to taste.

Eat the applesauce while it’s warm – it’s a taste treat you’ll surely want to repeat. Of course it will stay fresh in the fridge for a few days, but I’m betting it won’t last that long!

Now, this is actually a postscript – I received a comment from a fan, Bernadette, and she has an even faster way! Just wash the apples with vinegar to remove the wax, etc. Chop the apples into large pieces including the skin, seeds, and all. Put them in a pot covered in water and cook until they are soft. Pour the pot into a large sieve over a large bowl and press the applesauce into the bowl – all the stems, seeds and skin remain in the sieve! What’s best about this is that the applesauce is a pretty pink color. LOVE IT!!!! Thanks so much Bernadette.


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  1. jeanne says

    nope! it won’t stay in fridge very long, and,,,,put a
    dollop on cottage cheese, add crackers, and viola,
    here’s supper….
    thank you Shari and Matt

    • Shari Hiller says

      Jeanne, I’m going to have my husband try the cottage cheese addition…we’re (he’s) on a low carb diet and he’ll love that combination!

    • Mary Lee Rossmaessler says

      Jeanne – what a great idea to mix up apples. I was eyeing Honeycrisp apples at my local co-op this weekend. The thought also came to me, based on your cottage cheese suggestion that spreadable goat cheese on crackers/bread topped with applesauce would also be great. I live in the Midwest dairy state so there is a wonderful selection of local cheeses as well.

  2. Bernadette Braley says

    Hi Shari…want a quicker version…wash apples with vinegar to remove any wax, etc…cut up in large pieces…skins and seeds too…put in water to cover…cook til soft…pour into a sieve over a large bowl…press through seive…that’s it. Skin and seeds stay in sieve. And the applesauce will be a pinkest color from the skins…easy. I’ve done it this way for years.
    Love your website and hope to see you on PBS soon.

    • Shari Hiller says

      Bernadette!! I’m going to add that to the article so people see that method, in case they don’t check down here in the comments. Thank you so much for sharing that idea. I’m going to try it next time!

      • Bernadette Braley says

        Hey Shari…thanks…it is so much easier than peeling and coring and I do like the pinkish color…love your ideas and hope to see you on tv again soon.

  3. Linda Baird says

    Thanks Shari, for the quick and easy applesauce recipe. I just bought a variety of apples from our local farm market, perfect timing.

  4. shelba king says

    Shari, I have three apple trees. Two golden delicious and one red delicious. Every year I can 100+ pints of applesauce. I do the wash, core, put in pan, cook and put through sieve method. The grandchildren and great grandchildren won’t eat it if it isn’t grandmas’ applesauce,

    • Shari Hiller says

      Well then, speaking as a true expert, I believe I must try your sieve method. I did look at my sieve the other night wondering if it could take the pressure. How do you press the hot apples through it? Large spoon?

      • shelba king says

        It is a metal sieve that fits on to a pan/bowl and has a metal plate with a handle to turn it with and it presses the apple meat through and keeps the seeds and peel in the sieve. I will try to find a pic of one and send it.

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