Homemade Cinnamon Applesauce
This Homemade Cinnamon Applesauce Recipe turns a pound and a half of apples into a warm, spiced sauce in about half an hour, using six simple ingredients you likely already have.
Equipment
- Large saucepan or Dutch oven - A heavy-bottomed pot heats evenly and helps prevent scorching
- Vegetable peeler - For peeling the apples quickly if you want a smooth sauce
- Apple peeler and corer - Optional; worth it if you make applesauce in big batches
- Cutting board and paring knife - For coring and chopping
- Potato masher - For a chunky, rustic texture
- Immersion blender - For a silky smooth finish right in the pot
- Wooden spoon - For stirring as the apples break down
- Storage containers or freezer jars - For keeping leftovers in the fridge or freezer
Ingredients
- 1.5 lb apples - about 680g, roughly 4 to 5 medium; use a mix of sweet and tart, such as 3 sweet Fuji, Gala, Honeycrisp, or Golden Delicious plus 2 tart Granny Smith
- 1/2 cup water - 120 ml; just enough to keep the apples from sticking while they cook down
- 1 tablespoon fresh lemon juice - 15 ml; brightens the flavor and keeps the color from turning brown
- 2 tablespoons granulated sugar - 25 g, optional; adjust to taste, or leave it out if your apples are sweet
- 1 teaspoon ground cinnamon - The star spice; Ceylon cinnamon is milder and more fragrant if you have it
- 1 pinch fine salt - A small amount sharpens the apple flavor and balances the sweetness
- ground nutmeg - Optional add-in; a pinch for extra warmth
- ground cloves - Optional add-in; a small pinch for extra warmth
- maple syrup - Optional add-in; a splash in place of the sugar
Instructions
- Wash, peel (if desired), core, and cut the apples into rough 1-inch chunks. Aim for about 5 to 6 cups of chopped apples.
- Add the chopped apples, water, lemon juice, and salt to a large saucepan or Dutch oven. Stir once to coat. Do not add the cinnamon or sugar yet.
- Cover and bring to a gentle boil over medium heat, then reduce heat to medium-low with the lid slightly askew. Simmer 20 to 25 minutes, stirring every 5 minutes, until the apples collapse easily when pressed with a fork.
- Remove from heat and stir in the ground cinnamon and optional nutmeg or cloves. Taste first, then add sugar only if desired, stirring until dissolved.
- For chunky applesauce, mash with a potato masher to your preferred texture. For smooth applesauce, blend with an immersion blender directly in the pot for 30 to 60 seconds until silky.
- Taste and adjust cinnamon or sugar if needed. Serve warm right away, or cool to room temperature before transferring to storage containers.
Notes
- Mix at least two apple varieties. A blend of sweet and tart gives depth that a single type can't. All-sweet tastes one-note, all-tart needs too much sugar.
- Add cinnamon at the end. A long simmer dulls the spice; adding it off the heat keeps the flavor lively.
- Go easy on the water. Too much liquid gives you thin, runny sauce. Half a cup is enough because the apples release their own juice as they cook.
- Taste before sweetening. Ripe and overripe apples are naturally sweet, and most batches need far less sugar than the recipe suggests, sometimes none.
- Use a heavy pot. A thin pan scorches the bottom layer and can give the whole batch a burnt undertone.
- Leave some peel on for color. Red apple skins tint the sauce a pretty rosy pink if you blend them in, and they add fiber too.
- Don't over-blend if you want chunks. A potato masher gives you control that a blender doesn't.
- Storage: Cool completely, then refrigerate in an airtight container for up to 1 week, or freeze for up to 6 months with about 1 inch of headspace.
- Thawing and reheating: Thaw frozen applesauce in the fridge overnight, then warm gently in a saucepan over low heat or microwave in 30-second bursts, stirring between each.
- Slow cooker variation: Add everything except cinnamon to a slow cooker and cook on low for 6 to 8 hours, then stir in the spice and mash.
Nutrition
Serving: 1ServingCalories: 95kcalCarbohydrates: 25gProtein: 0.4gFat: 0.3gSodium: 25mgFiber: 3gSugar: 20gVitamin C: 6mg
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