Choosing the Best Apples for Unsweetened Applesauce

The secret to truly flavorful homemade applesauce lies in using a variety of apples. Combining different types brings a complex profile of sweet, tart, and nuanced flavors, as well as varying textures that can make your sauce more interesting. While I encourage you to use whatever mix of apples you already have on hand, if you’re heading to your local farm stand, farmers market, or grocery store, prioritize local, organic apples. And remember, the key is variety—don’t stick to just one kind!

• Baking Apples: These apples tend to be firmer and hold their shape better when cooked, making them excellent for a chunkier applesauce. Varieties like Cortland, Fuji, Braeburn, Sugar Bee, and Granny Smith are great choices. Granny Smith, in particular, adds a wonderful tartness that brightens the overall flavor.
• Eating Apples (Sweet & Juicy): For a naturally sweet base, incorporate your favorite eating apples. Pink Lady, Honeycrisp, and Pinata are personal favorites that contribute lovely sweetness and aromatic notes to the sauce. Their natural sugars reduce the need for any added sweeteners.
• Cooking Apples (Softer Texture): These apples break down easily, helping to create a smoother applesauce. Golden Delicious and McIntosh are classic examples that become tender quickly and contribute a mellow sweetness.
• Tart Apples: To balance the sweetness and add a refreshing zing, include some tart apples. Empire, Granny Smith, Pink Lady, Sugar Bee, and Braeburn are all excellent. A hint of tartness prevents the applesauce from tasting flat.
• Sweet Apples: Gala apples are naturally very sweet, making them an ideal foundation for this sugar-free applesauce recipe. They contribute significantly to the overall sweetness without any artificial additions.
• The Golden Rule: Mix and Match! Don’t forget to pick from each category. A thoughtful blend of sweet and tart apples, along with varieties that offer different textures, will yield the most delicious and well-rounded homemade applesauce. This blend ensures a delightful depth of flavor that a single apple variety simply can’t achieve.

The Incredible Health Benefits of Apples

Beyond their delicious taste, apples are packed with nutrients and offer a wide array of health benefits, making this no-sugar applesauce a truly guilt-free pleasure:

• Rich in Fiber and Vitamin C: Apples are an excellent source of dietary fiber and Vitamin C. Fiber is crucial for digestive health, while Vitamin C is a powerful antioxidant that supports your immune system and skin health.
• Supports Weight Management: Thanks to their high fiber and water content, apples are incredibly filling. This makes them a great snack for satiety, helping to reduce overall calorie intake and support healthy weight loss.
• Loaded with Flavonoids: Apples are rich in flavonoids, plant compounds that have been shown to help lower blood pressure and reduce the risk of cardiovascular disease. Eating apples regularly can contribute to a healthier heart.
• May Help Fight Asthma: Research suggests that compounds in apples can have a protective effect on lung health. Studies have indicated that regular apple consumption may help reduce the risk of asthma.
• Promotes Good Gut Bacteria: Apples contain pectin, a type of soluble fiber that acts as a prebiotic, feeding the beneficial bacteria in your gut. A healthy gut microbiome is linked to improved digestion, enhanced immunity, and protection against conditions like obesity, heart disease, and type 2 diabetes.

Minimalist Ingredients for Maximum Flavor

This recipe prides itself on its simplicity, using just a few high-quality ingredients to create a flavor that’s far greater than the sum of its parts. You’ll be amazed at the depth of taste achieved with so little effort.

• Apples (3 lbs): As discussed, the heart of our applesauce! Refer to the “Best Apples for Applesauce” section above to help you choose the ideal combination for a healthier, naturally sweet sauce. Aim for a mix of sweet and tart varieties for the most balanced and delicious outcome.
• Lemon (1 whole): The unsung hero! The fresh lemon juice adds a bright, zesty counterpoint to the apples’ sweetness, preventing the sauce from tasting overly flat. More importantly, the acid helps to prevent the apple flesh from oxidizing and turning brown, keeping your applesauce looking fresh and appealing. A piece of the peel is also used to infuse a delicate citrus aroma.
• Cinnamon Sticks (3 sticks): These whole cinnamon sticks are essential for infusing a deep, warm cinnamon flavor throughout the entire batch of applesauce. Unlike ground cinnamon, which can sometimes leave a grainy texture, cinnamon sticks slowly release their aromatic oils, resulting in a smoother, more integrated spice flavor.
• Optional Additions: For an extra layer of flavor, consider adding a tiny pinch of salt (enhances sweetness), a dash of vanilla extract, a few cloves, or a slice of fresh ginger to the pot during cooking. These can add wonderful complexity if you’re feeling adventurous.

Preparing Your Apples for Unsweetened Applesauce

No matter which cooking method you choose for your homemade applesauce, proper apple preparation is key to a successful and delicious batch. These steps ensure your apples are ready for their transformation into a delightful sauce.

• Wash Apples Thoroughly: Even if you’re using organic apples, it’s crucial to wash them well under cool running water. This removes any dirt, pesticides, or wax that might be present on the skin.
• Cut and Core: Cut each apple in half lengthwise, passing directly through the stem and core. This makes it easier to access and remove the tough core, seeds, and stem. I find that a melon baller is a fantastic tool for neatly scooping out the core, while a small, sharp paring knife works well for any stubborn bits.
• To Peel or Not to Peel: This is a matter of preference!
  • Leave the skins on: If you prefer a chunkier, more rustic applesauce, or if you want to maximize fiber and nutrient content, leave the skins on. They will soften considerably during cooking and provide a beautiful rosy hue, especially with red apples.
  • Peel the apples: For a smoother, more refined applesauce, peel the apples. If you do peel them, save one long strand of a red apple skin (if you have one) to add to the pot. This will subtly impart color without affecting the texture, making your sauce look more appealing.
• Cut into Chunks: After coring and deciding on peeling, cut each apple half into 2-3 uniform chunks. Aim for pieces of similar size to ensure even cooking. Smaller chunks will cook faster and break down more easily, leading to a smoother sauce, while larger chunks will result in a more textured sauce.

Instant Pot Applesauce: Fast & Flavorful

The Instant Pot is a game-changer for homemade applesauce, drastically cutting down on cooking time while locking in flavor and nutrients. It’s perfect when you need a quick batch of healthy, sugar-free applesauce.

Once your apples are prepped, place the apple pieces, the saved long apple peel (for color if desired), and cinnamon sticks into the Instant Pot. Wash your lemon thoroughly and peel off a large piece of the zest (avoiding the bitter white pith) to add to the pot. Squeeze the fresh lemon juice directly into the pot. Finally, add ¼ cup of water – this small amount is enough to create steam for pressure cooking and prevent scorching.

Seal the Instant Pot lid and ensure the vent is in the sealed position. Cook on high pressure for just 8 minutes. Once the cooking cycle is complete, allow the pressure to release naturally. This natural release helps prevent the applesauce from splattering and further tenderizes the apples. After the pressure has fully released, carefully remove the lid. Take out the cinnamon sticks, any added apple peel, and the lemon peel. For a chunky applesauce, stir and mash any larger pieces with the back of a spoon. If you prefer a velvety smooth applesauce, use an immersion blender to puree it directly in the pot until it reaches your desired consistency.

Slow Cooker Applesauce: Hands-Off & Deeply Flavored

For a truly hands-off approach that develops a rich, deeply caramelized flavor, the slow cooker is your best friend. This method requires minimal attention and yields incredibly tender applesauce.

• Load the Crockpot: Prepare your apples as described in the “Preparing Your Apples” section and place them directly into your crockpot. Don’t forget to add the saved apple peel (if using for color) and the cinnamon sticks.
• Add Lemon: Wash the lemon and peel off a large piece of the zest, then add it to the pot. Squeeze the fresh lemon juice over the apples.
• Important: No Added Water! Unlike the Instant Pot or stovetop methods, you typically DO NOT ADD WATER when making applesauce in a slow cooker. Apples release a significant amount of liquid during the long cooking process, and adding extra water can result in a thin, watery sauce.
• Cook on High: Set your slow cooker to the high setting and cook for 4 hours. The longer, gentler cooking time allows the flavors to meld beautifully and the apples to become incredibly soft.
• Mash or Blend: Once cooked, carefully remove the cinnamon sticks, apple peel, and lemon peel. Give it a good stir. For a chunky texture, use the back of a spoon or a potato masher to break down any larger apple chunks. If you desire a completely smooth applesauce, an immersion blender is perfect for pureeing it right in the slow cooker.

Stovetop Applesauce: Classic & Control-Friendly

The stovetop method is a classic for a reason – it gives you full control over the cooking process and consistency. It’s a great option for a moderately quick batch.

• Combine Ingredients: Cut your prepped apple pieces (halved, cored, and peeled or unpeeled) into smaller chunks for faster cooking. Place the apples, cinnamon sticks, and lemon peel into a large, heavy-bottomed pot or Dutch oven. Juice the lemon directly over the pot, and then pour in ¼ cup of water.
• Simmer to Perfection: Cook the mixture over medium heat for approximately 20 minutes, stirring occasionally to prevent sticking and ensure even cooking. The apples should become very tender and easily pierced with a fork. If they’re not soft enough to mash to your liking after 20 minutes, continue cooking for an additional 5-10 minutes, checking regularly.
• Finish & Serve: Once the apples are tender, remove the cinnamon sticks, apple peel, and lemon peel. Stir everything well. For chunky applesauce, use the back of a spoon or a potato masher to break down the softened apple pieces to your desired texture. If you prefer a super smooth applesauce, carefully transfer the mixture to a blender or use an immersion blender directly in the pot to puree until silky.

5-Minute Raw Applesauce Recipe: Fresh & Nutritious

For the freshest, most vibrant apple flavor and maximum nutrient retention, this 5-minute raw applesauce is an incredible option. It’s truly instant applesauce, perfect for a quick snack or a healthy addition to breakfast. Leaving the skins on adds extra color, fiber, and nutrients – why not?

Place your prepped apple chunks (cored, stemmed, seeded – but no need to peel!), fresh lemon juice, and a touch of ground cinnamon (or a small piece of cinnamon stick, removed before serving) into a high-speed blender or food processor. Blend until you achieve your desired consistency – from slightly chunky to perfectly smooth. For detailed instructions and tips on achieving the best raw applesauce, refer to the recipe card below.

Storage & Freezing Tips for Your Homemade Applesauce

One of the best things about homemade applesauce is its versatility in storage, allowing you to enjoy it for days or even months!

• Choose the Right Container: Always opt for an airtight container to store your applesauce, whether in the fridge or freezer. Glass jars with tight-fitting lids or BPA-free plastic containers work perfectly.
• Cool Completely Before Sealing: For cooked applesauce, allow it to cool completely to room temperature before sealing the container and refrigerating or freezing. This prevents condensation from forming and helps maintain freshness.
• Refrigeration: Cooked applesauce will stay wonderfully fresh in the refrigerator for up to a week. Its vibrant flavor remains excellent, making it a convenient snack or side dish throughout the week.
• Freezing for Long-Term Storage: Yes, you can absolutely freeze homemade applesauce! It’s an excellent way to preserve the bounty of apple season. Properly frozen applesauce can last for up to 3 months without significant loss of quality.
  • Freezing Best Practices: When freezing, be sure to leave about an inch of headspace in your container (especially jars) to allow for expansion as the applesauce freezes. This prevents containers from cracking.
  • Portion Control with Souper Cubes: For ultimate convenience, I highly recommend using ½ cup Souper Cubes or silicone freezer molds. These allow you to freeze applesauce in perfect, pre-portioned amounts, ready to be popped out and used in recipes like zucchini muffins, banana bread, or apple bundt cake, or simply defrosted for a snack.
• Raw Applesauce Storage: Raw applesauce has a shorter shelf life due to its uncooked nature. It will stay good in the fridge for up to 3 days. Keep in mind that it might start to brown slightly after 24 hours, though its flavor will still be excellent. For best results, enjoy raw applesauce fresh.

Equipment

• Instant Pot
• Crock Pot
• Vitamix Blender
• OXO Good Grips Melon Baller
• Paring Knife

Ingredients

  

Instructions

 

Notes

Nutrition

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.