Simple Unsweetened Applesauce Recipe

A no-fuss recipe for homemade applesauce that's miles above the jarred stuff.

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Photograph: Vicky Wasik

Why It Works

  • A mix of different apple varieties produces a nice blend of flavors and textures.
  • Leaving the peel intact adds flavor and is less labor-intensive.

Homemade applesauce is ridiculously easy to make, and it's tastier and healthier than anything from a jar. If you start with good apples, your sauce will need nothing more than a pinch of salt. This applesauce is great warm or cold.

Use different apple varieties for a mix of sweet and tart flavors with firm and soft textures. I'm partial to Jonagolds, Fujis, and Golden Delicious. You can peel your apples for a smoother texture, but I prefer the added flavor that intact peels bring.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 14 servings
Makes: 7 cups

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Ingredients

  • 3 1/2 pounds mixed apples (1.6kg; about 8 apples), cored and roughly chopped

  • 2 cups (480ml) water

  • Pinch of salt

Directions

  1. Combine apples and water in a large pot. Bring to a boil, then reduce to a bare simmer. Cook, uncovered, until apples break down easily when squeezed with tongs, about 15 minutes.

  2. Using an immersion blender, purée apples until desired texture is achieved. If sauce is too watery, simmer over low heat for 5 more minutes to tighten. Add salt to taste. Serve warm, or chill in the refrigerator for several hours to serve cold.

Special equipment

Immersion blender (or food processor)

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Nutrition Facts (per serving)
59 Calories
0g Fat
16g Carbs
0g Protein
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Nutrition Facts
Servings: 14
Amount per serving
Calories 59
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 12mg 1%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 10%
Total Sugars 12g
Protein 0g
Vitamin C 5mg 26%
Calcium 8mg 1%
Iron 0mg 1%
Potassium 121mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)