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Applesauce Recipes (and a few of my favorite apple recipes, too)

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How to Make the Best Homemade Applesauce

When the weather starts to cool off and the leaves begin to change colors, I'm ready to go the orchard or farmer's market and buy apples and get into the kitchen. I made my first batch of applesauce today with some wonderful apples I purchased from the local farmers market.

My grandma has the best recipe book and I was able to find a super easy applesauce recipe that I cooked in my crock pot. In addition to the crock pot method, you can also make it on the cook top or even bake the apples in the oven for a wonderful roasted flavor.

There is no comparison between store bought and home made applesauce. Once you make your own applesauce, taste how wonderful it tastes and see how simple it is, you'll never buy it at the store again.

Apple Sauce Recipes at a Glance

So Many Apples, So Little Time

Which Apples Do You Pick?

information provided by: Pickyourown.orgLiterally, "Which Apples Do You Pick?" is a question you are going to ask yourself as you get ready to make your tasty, home made applesauce. If you go to the orchard to pick them yourself or you're just going to the supermarket, know what you want to do with them and what varieties are best for what purpose.

There are over 2500 named varieties of apples grown in the US. That's A LOT of apples! Different varieties work best for different things.

If you're making applesauce or apple butter, these varieties work best:
*Gala
*Lodi
*McIntosh
*Jonathan
*Golden Delicious
*Jonalicious
*Jonagold
*Melrose
*Fuji

If you're cooking with apples, making pies for instance, use these varieties:
*Gala
*Honecrisp
*Jonathan
*Golden Delicious
*Jubilee
*Matsu/Crispin
*Braeburn
*Blushing Golden
*Melrose

These varieties ripen early in the season and must be refrigerated:
*Gala
*Lodi
*Earligold
*Golden Delicious
*Jonalicious

These varieties store well. They have a long shelf-life and require no refrigeration.Store them in your basement or garage. Their flavor even improves as they ripen.
*Northern Spy
*Yates
*Fuji
*Arkansas Black

Customize Your Applesauce

There are several ways to make applesauce and many different ways to flavor your applesauce. The traditional sauce is simply flavored with a little bit of cinnamon.

Other popular flavor combinations are:
-Allspice and Brown Sugar
-Maple Syrup and Ginger
-Crushed Cranberries and Brown Sugar
-Maple and Cinnamon

There are so many different kinds of apples, so depending on your choice of apples, you can avoid adding sugar at all by choosing naturally sweet apples. Sweet apples are better than tart apples for applesauce. These apples work best: Red Delicious, Gala, Fuji, Winesap, McIntosh, Yellow Delicious, or Mutsu. My favorite eating and apple sauce making apples are Honey Crisp. Always use a combination of apples when making applesauce.

Depending on the texture you prefer, you can make your applesauce silky smooth or rustic and chunky. Serve it warm or chill it a bit. Any combination you choose will lead to a healthy, tasty side dish.

Great Tools to Make Applesauce-Making Easy

Use of specific kitchen utensils will make any task in the kitchen much more simple. Check out some of the products on Amazon that will make your cooking easy.
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The Easiest Applesauce Recipe Ever

It's not the fastest applesauce recipe, but good things come to those who wait. You will be rewarded for your patience. If you are near an apple orchard or farmer's market, definitely take advantage of the home grown fruit in your area. Buy a combination of different apples that you like.
Wash your apples and core and cut them in wedges. I use a super easy tool that cores and slices them at the same time. Peeling the apples is not necessary. There is pectin in the skin that helps to thicken the sauce. This recipe calls for 4 pounds of apples. Core and slice apples. Place them in the crockpot. Add 1/2 cup of water and 2 Tbls.of bottled lemon juice. If you are canning the applesauce, the lemon juice is a necessary acid.
Put on the lid and cook for 2.5 to 3 hours on high. You'll know that the apples are ready when you stir the apples and they look mushy and start breaking down.
Using a sieve or food mill, process the apple pulp. Many mills have the option of a fine medium or course texture depending on which metal disc you use. I use the finest disc for apple butter and the medium for applesauce. You can have a more rustic applesauce by using the course disc.
Pour the sauce back into the crock pot and add sugar to taste and other flavors, if you choose. Cook for another 10 minutes to dissolve the sugar.
At this point you can allow it to cool and eat it right away, or pour it into a container and refrigerate. If you'd like to save it for later, sterilize your jars and fill to 1/2 inch. Applesauce can be water bath canned easily, 15 minutes for pints and 20 for quarts.

Spiced Slow Cooker Applesauce

Applesauce with a little twist

Using pumpkin pie spice rather than just cinnamon gives this a wonderful taste.

Ingredients

8 apples - peeled, cored, and thinly sliced
1/2 cup water
3/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice

Combine the apples and water in a slow cooker; cook on Low for 6 to 8 hours. Stir in the brown sugar and pumpkin pie spice; continue cooking another 30 minutes. Serve immediately if you like more rustic, chunky applesauce or process it in the food mill for a smoother sauce.

10 Minute Apple Sauce Recipe

From Food Network Favorite, Alton Brown

Ingredients

3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon

Directions

In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.

Using a hand blender or potato masher or food mil, blend to desired consistency. Serve hot immediately or chill for later use.

New York Stove Top Applesauce

NEW YORK STOVE TOP APPLE SAUCE

INGREDIENTS

6 cups (6 medium) of McIntosh, Crispin, Jonagold and Cortland apples cut into 3/4-inch pieces
3/4 cup water
1/4 cup Turbinado sugar
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon

DIRECTIONS

Combine apples, 3/4 cup water and sugar in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat, cover and simmer until apples are very tender and skins are softened, about 40 minutes.

Uncover and simmer until almost all liquid in saucepan has evaporated, about 10 minutes. Remove from heat. Stir in lemon juice and cinnamon. Cool 30 minutes

Using fork or potato masher, mash apple mixture until coarse and chunky. Serve at room temperature or refrigerate until cold.

Makes about 3 cups.

Recipe and Photo from New York State Apple Country

TV's Favorite Applesauce Reference

Who Doesn't Love the Brady Bunch?

At our house, whenever applesauce is mentioned, someone inevitably says, in their best Peter Brady imitation (of Humphrey Bogart),
"Pork chops and Applesauce".
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Classic Brady

Face it, after seeing the Pork Chops and Apple Sauce clip of the Brady Bunch, you remember how much you loved that show. Get some Brady Bunch movies, kick back and settle in with a bowl of applesauce or some applesauce cake.
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Oven Applesauce

Oven Roasting Gives A Wonderful Flavor

The Barefoot Contessa is a fabulous chef. This recipe of hers should be called fruit sauce instead of just applesauce. In addition to apples, Ina adds some orange and lemon. There isn't a huge amount of citrus, just enough to give it a bright, complex flavor.

Ingredients

1 large navel orange, zested and juiced
1 lemon, zested and juiced
3 pounds Granny Smith apples (about 6 to 8 apples)
3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 6 to 8 apples)
1/2 cup light brown sugar, packed
4 tablespoons unsalted butter
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice

Directions

Preheat the oven to 350 degrees F.

Place the zest and juice of the orange and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth or use the food mill to make a smooth sauce , and serve warm or at room temperature.

Pumpkin Vanilla Applesauce

A Dynamic Fall Duo

Peanut Butter and Jelly, Batman and Robin- both great individually, but pairing them together makes them even better! Could the same be true with these two fall favorites? You decide!

Maria from FamilyFreshCooking.com created this recipe and thinks this is a magical pairing. She also mentions that nutritionally, these are powerhouses. Pumpkins are jam packed with good for you vitamins, fiber and minerals. They are a huge source of the antioxidant beta carotene (hence that beautiful orange glow,) they are low calorie and packed with fiber. You can use canned pumpkin or make your own purée. Save your pumpkin seeds to roast. Not only do they taste great but they are also filled with loads of health benefits including zinc and omega-3 fats. Keep your skins on your apples, that way you can keep all beneficial fiber and vitamins found in them.

Pumpkin Vanilla Applesauce
NOTES:
Sweeten your applesauce to taste with your favorite natural sweetener. You might not need to at all. I like stevia powder. You can also use pure maple syrup, honey or sucanat (unrefined cane sugar.)
I used canned pumpkin purée in this recipe, but feel free to use your fresh pumpkin. Simply add more water to adjust thickness.

INGREDIENTS

2 pounds Apples, cleaned, cored and cut into chunky pieces
1/4-1/2 Cup Pumpkin (canned or fresh is good, use 100% unsweetened pumpkin not pumpkin pie mix)
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1 teaspoon Stevia Powder (or your sweeten to taste)
3/4 cup Water

METHOD

In a medium saucepan combine apples, water, spices and vanilla. Bring to a boil and then lower heat to a simmer. Simmer applesauce for about a 1/2 hour, stirring occasionally. Let cool a bit before handling. With ladle add applesauce to blender or food processor. Add pumpkin puree and desired sweetener. Puree until smooth.

Applesauce Recipe Books on Amazon

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Apple Butter

Apple Sauces' Smoother, More Mature Sister

I know, I know, apple sauce and apple butter are two different things, but they are both made in a similar way and both are delicious.

Apple butter is used as a spread on breads, biscuits and muffins (among other things). It is silky and smooth, whereas apple sauce can be chunky. Apple butter has just a hint of tang to it, it's not totally sweet like apple sauce can be.

Try it! You'll like it!

Apple Butter Recipe
Ingredients

4 lbs of good cooking apples (Using a combination of sweet and tart is good)
1/2 cup apple cider vinegar
2 cups water
Sugar (3-4 cups, to taste)
Pinch of Salt
2 teaspoons cinnamon
1/2 teaspoon allspice
Grated rind and juice of 1 lemon

Core and chop apples and place into slow cooker (no need to peel your apples). Add vinegar and water and set on high and cook until apples are very soft and mushy.
Ladle apple mixture into a foodmill and process with the most fine disk into large bowl. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Pour apple butter back into the crock pot and continue cooking for another 2-3 hours, or until very thick.

At this point you can simply spoon it into a sterilized jar and refrigerate and use within 2 weeks or you may can it. Pour hot apple butter into hot, sterilized jars and fill to 1/2 inch, cooking in hot water bath for 10 minutes.

Gingerbread Apple Upside-Down Cake

Pineapple, Schmine-apple..............

One of my favorite food bloggers is SmittenKitchen.com She has a great sense of humor and really imaginative and has a great time with food. I've made this three times in the past month and am impressed with the looks and taste of it every time I make it (and get raves from friends)

Gingerbread Apple Upside-Down Cake
Serves 12

Topping
4 tablespoons butter, plus extra for greasing pan
1/2 cup dark brown sugar
Pinch of salt
4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges

Batter
1/2 cup (1 stick or 4 ounces) butter, at room temperature
1/2 cup sugar
1 large egg
1/3 cup dark molasses
1/3 cup honey
1 cup buttermilk
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon

Very softly whipped cream

Make the topping: Preheat the oven to 325°F. Grease a 10-inch cake pan. Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps.

Make the batter: Using a mixer, blend 1/2 cup butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.

In a medium bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.

Pour the batter into the pan. Bake at least 45 to 50 minutes (thanks to commenter klp for reminding me this took a bit longer) or until a wooden tester inserted into the center of the cake comes out clean. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter (one that will catch spills, unlike what you see in the pictures above).

Serve warm or cool with very softly whipped cream.

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

One Can't Live on Applesauce Alone, Let Them Eat Cake!

Photograph by Stephanie Foley This is an excellent recipe from 2009 Gourmet Magazine.

For cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups unsweetened applesauce
1/2 cup walnuts (optional), toasted , cooled and chopped

For frosting

5 oz cream cheese, softened
3 tablespoons unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup confectioners sugar
1/2 teaspoon cinnamon

Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan.

Make cake:
Whisk together flour, baking powder, baking soda, salt, and spices.
Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using).
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

Make frosting:
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.
Spread frosting over top of cooled cake.

Buttermilk Pancakes with Maple Syrup Apples

Printable Version

Applesauce Ornament Recipe

Your Ornaments Have Never Smelled So Good

Christmas follows very closely after the fall apple season. Why not get started on Christmas planning now? These ornaments are so easy to make. Just two ingredients and a few items you'll have around your household, and you have fantastic smelling, rustic, Christmas ornaments. Now you just need to sit in front of the fire with some hot cider and string some popcorn and cranberries and you'll have a beautiful, inexpensively decorated tree.

3/4 cup applesauce

1 cup plus 2 T cinnamon, Ground

Supplies needed:

Cookie cutters

Drinking straw

Colorful ribbon

1. Preheat oven to 200°F. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed. (You may need use your hands to incorporate all of the cinnamon.) Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole at top of ornament with drinking straw or skewer. Place ornaments on baking sheet.

2. Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.)

3. Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, found in arts and crafts stores, if desired.

Cinnamon

Applesauce's BFF

Where does cinnamon come from? This may fall under the heading "Learn Something New Every Day". It was for me.
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Applesauce Cooking Video

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New Guestbook Comments

  • mothersdayflowersmacon Oct 16, 2011 @ 1:04 am | delete
    These are nice recipes, thanks
  • DanaArcher Oct 9, 2011 @ 6:04 am | delete
    Immediately try it. Thanx for the recipe!
  • Kimbesa Oct 7, 2011 @ 10:40 pm | delete
    Great job...these recipes look wonderful! Thanks!
  • JodiFromFlorida Oct 4, 2011 @ 8:59 pm | delete
    I'm going to try the crockpot applesauce recipe. Great lens!
  • kelli320 Oct 5, 2011 @ 2:21 pm | delete
    Thank you Jodi. It's so easy to make- I'm sure you're going to love it.
  • SueM11 Sep 28, 2011 @ 3:20 am | delete
    I love apple sauce though I haven't made any on my own. Thanks for the recipe.
  • NevermoreShirts Sep 27, 2011 @ 1:28 pm | delete
    This makes me want some applesauce... great lens!
  • kimark421 Sep 27, 2011 @ 4:32 am | delete
    Yumm...I love applesauce, but have never made my own. You make it sound easy. Great lens!
  • bejeezers Sep 26, 2011 @ 1:40 pm | delete
    Apple sauce has never been so good...
  • Joie Sep 24, 2011 @ 10:46 pm | delete
    Yummmm . . . I especially liked the directions for apple butter. You don't see this in grocery stores as much as you used to. What a treat!
  • kelli320 Sep 25, 2011 @ 12:33 pm | delete
    It is so good. Ive been making yeast bread and giving a jar of apple butter and loaf of bread to my friends as as gift. It's very well received. Sometimes I just stand in front of the fridge and think......."What can I put apple butter on"" (Toast, muffins, cornbread, french toast,etc)
  • Athf Sep 24, 2011 @ 9:48 pm | delete
    I haven't had apple sauce in forever :) great lens!
  • BigGirlBlue Sep 24, 2011 @ 12:20 pm | delete
    I love fresh applesauce.
  • kspoll Sep 20, 2011 @ 8:07 pm | delete
    Great lens. We just went apple picking this weekend - so these recipes will come in handy.
  • cmcyclist Sep 19, 2011 @ 6:37 pm | delete
    You are a very talented cook. Well done with the applesauce recipes!
  • katesawyer Sep 16, 2011 @ 7:47 pm | delete
    Awesome applesauce recipe. Your doing really well with your lens building!
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kelli320

My ideal day would be in my kitchen cooking/baking/canning all day long, then inviting my friends over to share and sample. I'm always on the lookout... more »

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