Jump to recipeHow to make applesauce
In a medium Dutch oven, combine 4 lbs peeled, cored and roughly chopped apples, 1 cup apple cider, 1/2 teaspoon ground cinnamon and 1/2 tsp kosher salt.
Simmer, covered, stirring occasionally, until apples start to break down. This should take you between 15 to 20 minutes.
Uncover, reduce heat and gently simmer, stirring occasionally, until apples are completely softened, 35 to 45 minutes more (the timing will depend on the crispness of your apples). Make sure to stir more frequently toward the end of cooking to prevent sticking.
Let the applesauce cool to room temp, then refrigerate in an airtight container for up to 1 week. This recipe yields 4 to 5 cups—AKA, plenty of sauce for snacking, cooking and baking!
What apples are best for making applesauce?
In this recipe, we use McIntosh apples for their balanced, sweet-and-tangy flavor and ability to break down easily, but you can use pretty much any apple you have on hand (sans Red Delicious, according to the Washington Apple Commission), or even combine 2-3 varieties to create ‘sauce with real depth. Based on whether you prefer applesauce that leans more sweet or more tart (or somewhere in between), you can pick the best apple(s) with the flavor profile that fits the bill. Keep in mind that the cooking time may vary depending on the firmness of your apples.
How do I prep my apples for applesauce?
A little patience, and you’ll get the hang of it in no time — promise! Peel the apples (a sharp, sturdy peeler is your best friend here), halve them, core them (we love using a melon baller to scoop out the seeds without wasting excess apple), then roughly chop them into 1-inch pieces before adding to the pot. For the most efficient process, complete each step with all the apples before moving on to the next step (ie, peel all the fruit first before halving them, etc).
Can I add flavorings?
Absolutely — cinnamon is just a starting point. Diversify your baking spices with a dash of ground ginger, cardamom or freshly grated nutmeg, or stir in a splash of vanilla extract at the end if desired. For a sweeter sauce, add a touch of brown sugar or maple syrup to taste. Err on the side of “less is more,” though — we want the delicious, natural flavor of the apples to be front and center.
How do I use homemade applesauce?
Of course, nothing beats enjoying the fruit of your labor straight off the spoon, but applesauce is also a surprisingly versatile ingredient in many recipes. It lends nuanced, fruity depth to savory dishes like chicken curry, as well as tenderness and classic apple-y flavor to baked goods (cue these irresistible spiced donuts). You can churn applesauce into a dreamy, fall-centric apple pies sorbet or even reduce it down in the oven to an uber-concentrated, better-than-jarred apple butter perfect for spreading on toast or swirling into oatmeal. With so many delicious ways to sauce it up, you’ll never run out of ideas for how to use homemade applesauce — and you’ll find yourself whipping up another batch sooner than you think!
