Nothing quite compares to the flavor and freshness of homemade applesauce. This easy applesauce recipe is spiced with cinnamon and can be made smooth or chunky (my favorite!). Once it’s prepared, store your applesauce in the refrigerator, and I also share my easy method for canning applesauce for long-term pantry storage.
Every fall, we look forward to jars of homemade applesauce from my parents’ kitchen. Our girls go crazy for it. As soon as a lid is popped off, the jar is emptied. It’s THE BEST applesauce! So, without further ado, I’m sharing my mom and dad’s easy homemade applesauce recipe. It’s delightfully cinnamon-y and fresh tasting, and really more of a method than a recipe. I adore my applesauce tart and chunky, with toothsome bites of apple. But if you like it sweeter and smoother, you can make it that way, too!
Reasons to Make Mom & Dad’s Homemade Applesauce
- Simple, family-friendly method. This fresh sauce is so incredibly easy to make, you’ll wonder why you haven’t been enjoying your own homemade applesauce all along!
- Unbeatable freshness. Store-bought applesauce just doesn’t compare to the rich, authentic flavors of homemade.
- Applesauce, how you like it. The best thing about this recipe is that you can adapt it to your tastes. Chunky, smooth, sweet, tart, or extra spice – it’s completely up to you.
- Can it for later. I’ve included instructions for canning your applesauce for longer-term storage. My parents use this method so they have jars of applesauce in the pantry all year. It makes a great gift for teachers, friends, and neighbors.
Looking for more apple recipes? Try my favorite apple crisp (with an actually crispy topping!), my mom’s cinnamon-y apple bread, or these delightful apple peanut butter cookies! I also love using this homemade applesauce in my apple bundt cake recipe.
The Story Behind this Applesauce
The story behind this recipe goes back many years. My parents were staying with us for a few days during October, and they had brought some apples along. They’ve always had apple trees, and they enjoy sharing their harvest each year.
So I asked them to teach us their method for making applesauce, because theirs has always been my favorite. I love it when they make batches of chunky sauce, although I’ll never turn down a jar of the smooth stuff either!
Mom and Dad don’t follow a recipe, so I wanted to make the applesauce right alongside them and take notes. I wanted to be able to make it myself in years to come, and to pass their recipe down to our girls.
What You’ll Need
Such a simple recipe, this applesauce comes together with just a few ingredients. Each one counts! Scroll down to the printable recipe card for the exact quantities and recipe details.
- Apples – Use a firm, tart apple that holds its shape well when cooked or baked. For more variety in flavor and texture, use two or three different apple varieties!
- Lemon juice – This helps to preserve the natural coloring of the apples, plus lends another layer of fresh, bright tartness.
- Sugar – I usually adjust the sweetness up or down, depending on the apples I’m using. If you like a tart applesauce (like me!), then use less sugar. My mom likes sweet applesauce, and my dad likes it tart, and it’s easy to make either way!
- Cinnamon – Applesauce welcomes a good amount of cinnamon!!
- Liquid – To cook the apples in, so they soften properly and don’t stick to the pot. You can use water, but for even more apple flavor, substitute fresh-pressed apple cider. It’s so good!
Smooth vs. Chunky Applesauce
I think this is the perfect applesauce because it’s sweet and tart, and it’s easy to make it CHUNKY. The chunkiness depends on the variety of apples that are used, how big the apples are sliced, and how long the apples are cooked. Personally, I’m not a fan of applesauce that is completely, melt-in-your-mouth smooth. I want that texture of softened apple chunks in every bite!
However, if you prefer a smooth applesauce, don’t worry. This recipe includes instructions for both chunky AND smooth versions.
What are the Best Apples for Applesauce?
The secret to great applesauce lies in the right apples. Similar to making apple pie or baked apple oatmeal, you’ll want to select firm apples that hold their shape when cooked or baked. These are my top choices of apples for making applesauce at home:
- Haralson apples – My all-time favorite, Haralson apples are a product of the University of Minnesota. They’re more tart than most, crisp and juicy, and the perfect apple for baking and making chunky applesauce, IMO. We had Haralson trees on the farm when I was growing up, so they hold a dear spot in my heart. They are a late-season apple. It’s hard for me to wait until they’re available at our local Minnesota orchards and grocery stores!
- Honeycrisp – This is another apple bred at the University of Minnesota. The apples in the photo above are Honeycrisp, picked from the tree in my parents’ backyard. They’re also crisp and juicy, and not too acidic.
- Granny Smith – Known for their bright green skin and tart flavor, Granny Smith apples also hold their shape when cooked, making them a good candidate for applesauce recipes. You can also use a mix of different apples for more flavor and interest!
How to Make Applesauce
If you have never tasted the extreme goodness of homemade applesauce, you’ve truly been missing out. How to make homemade applesauce? It’s easy!
- Prepare the apples. First, peel the apples. I like to see if I can peel each apple in one continuous coil, without breaking the peel. It’s just one way I can still amaze my kids. Ha! Then core and slice the apples with a knife or this easy apple corer/slicer. If you want a sauce with larger chunks, then cut your slices larger (about 1/2″ thick).
- Combine the ingredients. Transfer the apple slices to a big pot, along with the water (or substitute fresh apple cider for even more apple goodness!), a big squeeze of fresh lemon juice, sugar, and cinnamon.
- Cook! Stir the apple slices over medium heat for about 30 minutes. Actual time will vary, depending on how chunky you want the sauce, see below.
How Long to Cook Applesauce
- For firmer, chunkier applesauce, cook until the apple slices are softened to your liking. Continue to cook if you’d prefer applesauce with apples that are broken down but still toothsome (a potato masher works great to help the texture along).
- For smooth applesauce, cook for even longer, adding more liquid if needed, until apples are broken down.
- Finally, for an extra-smooth sauce, cook the apples all the way down and use an immersion blender right in the pot. Or, transfer apples in smaller quantities to a food processor or blender with an open top. Be careful, the sauce is hot!
Serving Suggestions
- Top grilled pork chops. It’s the most wonderful thing!
- Make French toast or buttermilk pancakes and top them with a big spoonful of applesauce.
- Spoon warm applesauce over ice cream. Y.U.M.!
- Serve chilled applesauce as a side dish at lunch or dinner.
- Serve warm applesauce over oatmeal or pancakes at breakfast.
- Stir into plain or vanilla yogurt, or try it with ricotta or cottage cheese.
Storing Homemade Applesauce
This recipe includes two sets of instructions. One is for applesauce that is simply stored in the refrigerator, and the other is for canning (see below).
- Refrigerate. Store the applesauce in a number of jars or altogether in one big bowl, to be consumed within a few weeks.
- Freeze. You can also freeze the applesauce in freezer-safe containers for up to 6 months, which is a nice option if you have extra freezer space.
Canning Applesauce at Home
I also include directions for canning your homemade applesauce. If you’ve wondered how to can applesauce, it’s not difficult either. But it does take more time and involves some extra equipment. See the recipe card below for the full instructions. The bonus here is that the canning process gives you jars of applesauce that can be stored in the pantry and enjoyed for up to a year!
More Condiments and Canning Recipes
Homemade Applesauce
Ingredients
- 6 pounds firm tart apples – use 2 to 3 varieties for added flavor and texture, if desired. Just make sure that at least half of the apples are a variety that is very firm and hold their shape well when cooked. This will allow for the chunks in the sauce. My favorite applesauce apples are Haralson, Honeycrisp, and Granny Smith.
- 2 cups water or fresh-pressed apple cider I really like the cider!
- juice of half a lemon
- ¾ cup sugar – use more or less depending on your desired sweetness
- 1 tablespoon cinnamon – use more or less to taste
Instructions
- *Please note: My first set of instructions is for a simple applesauce that is stored in the refrigerator, for consumption within three weeks. Or it can be frozen in freezer-safe containers for up to 6 months. The second set of instructions includes canning directions with a stovetop hot water bath. The canning method will take more time to accomplish, but will give you jars of applesauce that can be stored in the pantry and enjoyed for up to a year.
- *Also note: This recipe will give you about 10 cups of applesauce. It's easy to halve the recipe for a smaller batch – or to double, triple, or quadruple it. Just be sure to use a pot that's large enough, to handle the multiplication factor. More apples will also take more time to cook.
- Peel and core apples, and then cut each apple into 8 slices – we use this apple corer/slicer to save time. Then cut each slice into pieces that are 1/4" to 1/2" thick, depending on how chunky you want your finished sauce to be.
- Add apple slices and all other ingredients to a large pot over medium-high heat, adjusting sugar and cinnamon quantities to your liking.
- Turn heat down to medium and stir the apples occasionally. Turn heat down a bit more if the apples are scorching on the bottom of the pot. If the mixture is lacking moisture, but the apples aren't soft and broken down to your liking yet, add a bit more water and continue cooking. When the sauce is getting close to your desired consistency, which will take 30 minutes or more, take a sampling out and let it cool a bit. Taste it for sweetness and add more sugar and cinnamon if desired. When the applesauce is to your liking in both texture and flavor, remove the pot from the heat.
- Let applesauce cool and then store in a large covered bowl or in jars, and refrigerate. It will keep well in the refrigerator for up to a few weeks. You can also freeze it in freezer-safe containers for up to 6 months.
To can the applesauce for longterm pantry storage:
- Start by sterilizing the jars and lids. Turn canning jars upside down in a wide pan with 1” of water in it and bring to a medium boil. Let the jars get hot and steamy for 10 minutes in the boiling water. In a small pan over medium-high heat, add 1/2'' of water and the jar lids. Bring to a medium boil and sanitize for 10 minutes.
- Working with 1 jar at a time, fill with finished applesauce, leaving 1” head space. Wipe off rims of jars with a clean dry towel, top with a hot lid, and screw on a ring, just finger-tight. Process in a boiling water bath, with water covering jars by 1'', for 20 minutes. Carefully remove jars from boiling water and let them cool on a towel on the counter overnight, undisturbed. After they have been sitting for awhile, you will start hearing the jars "pop", such a fun sound! The following day, check that the jars have sealed by pressing down in the center of the lids. If the lid pops up and down, the jar hasn’t sealed and should be placed in the refrigerator to eat within a few weeks. If the lid is sucked down and does not move, it has sealed, and can be stored in the pantry for up to a year.
Notes
Nutrition Information:
This post was originally published in 2012 and updated in 2021.
Fall means apple sauce, many people in our area have an apple tree or two and it is very common to be able to pick or pick up apples for free to clean up the ground for them I make lots of apple sauce for the freezer, and we have cooked apples or apple sauce on the table every meal in fall We all love them!! So many ways to fix them, I like to put a hand full of “red hots” in apples while they are cooking, makes them pretty red and cinnamon tasty!!
My mom likes to add red hots to her apple recipes too!! :)
Thank you for such a simple and detailed recipe of apple sauce! I’m sure it will turn out to be an amazing thing. I think no matter how much you cook this sauce, it will be eaten quickly anyway :))) Please tell me, is it important to use those kinds of apples that you mentioned? There are Fuji and Gala apples growing in my garden. Are they suitable for this recipe? Thank you very much for the idea! I will definitely make it in the nearest future.
Hello Ann – I haven’t eaten those apples in quite a long time, and have never used them for sauce. Use any apples that you personally like. My main point is that if you want a chunkier sauce with noticeable bites, you will need an apple variety that stands up well when cooked. Do let me know how it turns out. Best wishes!
Does anyone make applesauce with no sugar or sweeteners? Do you add more cinnamon or anything? Thanks!
I always make chunky applesauce with very little sugar. I love Cortland apples a sweet and soft apple mixed with Granny Smiths and perhaps another variety just as I do for pies. The Cortlands provide the sweetness without much sugar. I usually freeze this sauce but since my freezer is full this year, canning is a better option. Thank you for the suggestions on timing !
Yummy applesauce!
I am obsessed with apple sauce! I’ve been making loads of it and eat it all the time. I add raspberries or strawberries to mine and I guess that’s what it causes to only stay good for a week in the fridge. Or maybe because I don’t add any sweetener. And since I eat the stuff all the time (really, a few times a day!) I’m SO happy you posted the canning instructions! I’ve been waiting to make more until I knew how to can so this is very convenient. :) It’s great that your parents showed you all how to make their apple sauce. Looks like the whole thing was a fun process!
So nice to hear from you, Erin – I hope you like this!
Thank you for the beautiful gift of applesauce!!! Dave is waiting for the perfect pork chops to enjoy it. :o) His family tradition and ours together. The perfect combination.
You’re so welcome. I {love} giving food gifts. I always think of Owen in combination with homemade applesauce, how he couldn’t get over how good Mom’s was. :)
i have such good memories of making applesauce with my mom & grandma. love this post!
xo
kellie
My son is an applesauce freak! I’ll have to make this for him :)
this looks perfect Brenda.
Chunky applesauce is the best!
Love the labels on your jars, Brenda. Thanks for sharing a jar with us last weekend. YUM!
I’ve made a similar version of this, but I usually don’t bother canning it because it all disappears within days! The simplest foods are always the best, aren’t they? This is lovely!
I’m so happy it’s apple season! Every year we go to a town called Apple Hill where there are tons of apple farmers and we pick up boxes of apples to bake with. We make applesauce every year, but have never canned it. This year, I’m definitely trying your recipe!
I am SO GLAD you took notes! I love homemade applesauce and glad to add your parents recipe to my list;) Thanks so much for sharing!
I’ve only ever eaten smooth applesauce so this version of from your Mom and Dad looks delicious to me as I love the idea of biting into soft bits of apple chunks. I’m going to make this at some point and may even try it in a slow cooker. Curious to see if it will work that way. Thanks so much for sharing their recipe.
I’ve only ever eaten smooth applesauce so this version of from your Mom and Dad looks delicious to me as I love the idea of biting into soft bits of apple chunks. I’m going to make this at some point and may even try it in a slow cooker. Curious to see if it will work that way. Thanks so much for sharing their recipe.
Now I’m curious, too, Paula! Please let me know if you try the slow cooker!
Chunky applesauce is the best! I love the way you labeled your jars – so cute!
Chunky, homemade applesauce is the best! What a great recipe to have in your family!
Family recipes are the best! What a great recipe to pass down too!
I love family “recipes” that can only be learned by spending time in the kitchen with those family members. This is great and the photos are stunning!