Learn how to make homemade unsweetened applesauce with no added sugar. It’s easy to make, delicious, and a healthier alternative to store-bought versions.
Making homemade unsweetened applesauce is not only super easy, but it’s also a great way to use up any extra apples you have lying around. Whether they’re from your garden, your latest grocery haul, or you just want a healthy snack or ingredient, this simple recipe will have you making applesauce from scratch in no time!
Store-bought applesauce often contains a surprising amount of added sugar. But the truth is, apples are already naturally sweet! There’s really no need for extra sugar, and your body will thank you for it. Let me show you how to prepare it with no added sugar—just pure apple goodness!
Why You’ll Love Homemade Applesauce
Should You Peel the Apples?
Here’s my rule of thumb: If you’re using organic apples, leave the peels on. The peel contains a lot of fiber and nutrients, so it’s great to keep them if you can. If the apples aren’t organic, I recommend peeling them to avoid any potential pesticide residue.
Leaving the peels on will result in a darker applesauce, but that’s just cosmetic—nothing to worry about! Either way, it will taste delicious.
Ingredients
See recipe card for quantities.
- Apples: You can use any apples you like for applesauce. Sweeter apples like Fuji, Honeycrisp, or Braeburn will give you a naturally sweeter sauce, while tart varieties like Granny Smith will result in a tangier flavor. It’s all about your personal preference! You can also use a mix of sweet and tart apples.
- Water: Is used to help the apples cook evenly and prevent them from sticking to the bottom of the pot.
- Lemon Juice: The acidity in lemon juice helps preserve the color of the applesauce by preventing the apples from browning too much during cooking.
- Cinnamon: Optional, but it adds warmth and depth to the flavor of the applesauce. Feel free to add other spices such as a pinch of nutmeg, cardamom, or cloves.
Visual Step-by-Step Instructions
Here’s my super simple process for making the best homemade applesauce:
- Core and Chop the Apples – Start by coring the apples and chopping them into chunks. There’s no need to worry about perfect sizes, as they’ll soften during cooking.
- Simmer the Apples – In a large pot, add your apple chunks along with a splash of water and, if you like, some lemon juice and ground cinnamon for extra flavor. Bring it to a boil, then lower the heat, cover the pot, and let it simmer for 15-20 minutes until the apples are tender and breaking apart.
- Blend to Desired Consistency – If you prefer a smooth applesauce, blend the cooked apples until smooth using a food processor or immersion blender. For chunkier applesauce, pulse just a few times to leave some texture.
How to Use
- On its Own – Enjoy it as a healthy snack or a side with your meal.
- In Baking – Use applesauce as a substitute for oil or butter in muffins, cakes, and quick breads. It adds moisture and a subtle sweetness while cutting down on fat.
- Vegan Egg Substitute – Applesauce makes a great egg replacement in vegan baking. It keeps things moist and naturally sweet without compromising on flavor.
- With Breakfast – Stir it into yogurt, oatmeal, overnight oats, chia pudding, or smoothies for a delicious start to your day.
- Savory Dishes – Believe it or not, applesauce pairs wonderfully with savory foods. In Switzerland, we love to serve it with our Swiss Mac & Cheese Pasta!
Storage, Freezing & Canning Instructions
Store: Transfer the cooled applesauce into an airtight container and store in the fridge. It will keep fresh for 7 to 10 days.
Freeze: Let the applesauce cool completely before transferring it to freezer-safe containers or bags. Frozen applesauce will last for up to six months. To use it, thaw overnight in the fridge or at room temperature for a few hours.
Can: For long-term storage, start by sterilizing glass jars by boiling them for 10 minutes. Once the jars are dry, pour hot applesauce into them, leaving about ½ inch of space at the top. Wipe the rims clean, seal the jars with lids, and process them in a water bath for 20 minutes. After they cool, check the lids to ensure a proper seal. If sealed correctly, canned applesauce can be stored in a cool, dark place for up to one year.
If you make this recipe, I’d love for you to give it a star rating ★ below.
Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support!
📖 Recipe
Unsweetened Applesauce
Click on the stars to leave a vote!
Save This Recipe! 💌
We’ll email this post to you, so you can come back to it later!
Ingredients
- 2 lb organic apples
- ½ cup water
- ½ lemon only juice
- 1 tsp ground cinnamon
Instructions
- Start by coring the apples and chopping them into chunks. There’s no need to worry about perfect sizes, as they’ll soften during cooking.
- In a large pot, add your apple chunks along with a splash of water, lemon juice, and ground cinnamon. Bring it to a boil, then lower the heat, cover the pot, and let it simmer for 15-20 minutes until the apples are tender and breaking apart.
- Blend the cooked apples until smooth using a food processor or immersion blender. For chunkier applesauce, pulse just a few times to leave some texture.
Notes
- Apples: Any variety works, but using a mix of sweet and tart apples gives you a balanced taste.
- Peeling: If using organic apples, no need to peel them.
- Store: Transfer the cooled applesauce into an airtight container and store in the fridge. It will keep fresh for 7 to 10 days.
- Freeze: Transfer into freezer-safe containers or bags. Frozen applesauce will last for up to six months. To use it, thaw overnight in the fridge or at room temperature for a few hours.
I used Evercrisp apples for this recipe and it is so good! Definitely my new apple sauce recipe!
Thank you for your Feedback, Peggy! 💕
About how much applesauce does this make?
Approx. 4 Cups!
Luv this thanks for sharing Hun xx
You are welcome Janice!