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The Simplest Homemade Applesauce
By Alexandra Stafford
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Last Updated: 08/04/2026
This post may contain affiliate links. Please read my disclosure policy.
Made with nothing more than apples and water, this homemade applesauce is the simplest of the simple and, in my opinion, the best, too: without added seasonings, the pure, sweet flavor of the apples shines.
You all know it takes no time to whip up homemade applesauce, right? And you know it requires no peeling, no additional sugar, and no spices, right? It’s so tasty, too.
There is one stipulation. You need a food mill.
Also, my mother would be deeply disappointed if I didn’t mention one thing: Apples top the “Dirty Dozen” list. And apparently, scrubbing and peeling won’t eliminate chemical residue completely, and you want to keep the skins on when you make applesauce — that’s where all the flavor and color live. So with apples, it is ideal if you can purchase organic or if you can purchase from your local-but-perhaps-not-certified-organic-though-organic-in-every-sense-of-the-word apple farmer. Make sense?
PS: Moist Applesauce Bundt Cake
How to Make Applesauce, Step by Step
Grab some apples! Red-skinned apples such as Empire and Pink Lady work well here because their skins imbue the sauce with the loveliest pink hue.
Cut up the apples, leaving the skins on.
Transfer the apples to a pot. Add a cup of water; then transfer to the stovetop.
Cook for about 20 minutes or until the apples are very soft.
Pass the apples through a foodmill.
Ta da! Isn’t it pretty?
Store in the fridge or use immediately in this applesauce bundt cake — it’s a favorite!
The skin on the Empires I used for this batch was particularly deep red in hue:
The Simplest Homemade Applesauce
- Total Time: 40 minutes
- Diet: Vegan
Description
Made with nothing more than apples and water, this homemade applesauce is the simplest of the simple and, in my opinion, the best, too: without added seasonings, the pure, sweet flavor of the apples shines.
Notes:
- Any variety of apples will do, but certain apples will provide a more pink-hued sauce: Empires and MacIntosh in particular. I also love Fuji and Pink Lady.
Ingredients
- 3 lbs. apples, about 8 to 10 apples, see notes above
- 1 cup water
Instructions
- So, there isn’t really a recipe here, just a method. Cut apples into big chunks — cut straight down around the core and discard it. Place them in a large pot with about a cup of water. Cover the pot, bring it to a boil, reduce the heat to medium, and simmer until the apples are very tender, about 20 minutes. This can take more or less time depending on the variety of apples you’ve chosen to use and the number of apples you have jammed in the pot. After you make this once or twice, you will have a better sense of the water-to-apple ratio.
- Once the apples are tender, spoon them into the food mill in smallish batches. Start cranking. You may or may not need all of the liquid remaining in the pot. That’s it. You’re done!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Amerian
This post may contain affiliate links. Please read my disclosure policy.
33 Comments on “The Simplest Homemade Applesauce”
we made applesauce about a month ago – the best way to deal with the “my eyes were too big for my stomach when we went apple picking” conundrum. a great way to use up tons of apples. this recipe looks great – i’ll try it next time.
a food mill can be used for making tomato sauce – smooth sauce without the aeration (and subsequent pink hue) from blenders or food processors
I use my food mill for split pea soup.
My mother made the best beautiful applesauce and may have used a food mill but I make it weekly without a food mill, using the reddest skinned apples, lately cosmic crisp and tango or good honey crisp or pink lady. I take off the pale skin and core the apples and boil them to mush. When cooled a scape off the skins for colour and put the much in the food processor for a few seconds. A tsp of vanilla is also a wonderful addition. Super popular.
Thanks so much for writing and sharing this — it’s so nice to have a method that works without a food mill. Love the idea of vanilla too!
Leaving the skins on there makes this super fast and easy. Had no idea you could do that!
I work at a garden with over 150 varieties of apple trees. All season I’ve been taken a mixture of apples and baking them, skin on, with cinnamon, then pureeing them in a Vitamix. Lazy girl’s applesauce but it’s just as tasty as I imagine this recipe would be!
I have been trying to come up with another excuse to buy a food mill and I’m sold! This method of making applesauce looks awesome.
is there an option for making this without a food mill?
Abby — I haven’t made it without a food mill, but in a recent issue of Everyday Food (that small Martha Stewart magazine), they did a spread on homemade applesauce, and they used a masher (like a potato masher) to “purée” it. They peeled their apples before cooking, which I think will be necessary without the food mill. Here is a link I found to their recipe: https://www.pbs.org/everydayfood/recipes/chunky_applesauce.html
This is the sort of masher I’m talking about: https://www.amazon.com/Zyliss-71373-Potato-Masher-White/dp/B0000CF3LT/ref=sr_1_cc_3?s=aps&ie=UTF8&qid=1333418405&sr=1-3-catcorr
I have a food mill almost identical to this one, by Oxo Good Grips that I purchased at Bed, Bath & Beyond. It was inexpensive and I use it ALL the time! I use mine mostly for making mashed potatoes. I read about using food mills for mashed potatoes in the Cook’s Illustrated, America’s Test Kitchen magazine. It is amazing and creates perfectly smooth mashed potatoes.
Molly — great tips on the food mill! I need to branch out…seriously apple sauce is its only job at the moment. Will definitely try with mashed potatoes.
The purpose of a food mill is to mash and sieve soft foods. It works by using a hand crank to push foods (skin-on product is no problem) through a perforated plate, processing everything from apples to tomatoes to potatoes. This tool is most notably important for the quintessential holiday side dish, mashed potatoes. You know about the potatoes now, but how about tomatoes?
Hi Molly. I was wondering if a person uses “ugly apples” to make apple sauce if it is ok to leave the skins on. Is then any risk to human health. I’ve looked on the internet and can’t find an answer to my question. Thanks.
Hi Maxine, Gosh, I’m not really sure, but my gut is that there would be no risk. I would guess that the apples get hot enough to kill anything harmful.
Made this recipe the other day with organic Gala apples (sale price .99/2# bag!). Great results! So nice to have a sugar-free recipe. I tossed the cores in too (minus the stems) for the pectin, then removed before using the food mill. Perfect healthy snack for grandkids. Planning to make more for Thanksgiving!
Wonderdul to hear this, Kathy!
I made this with Pink Lady apples and it was delicious.
How long can it keep in the fridge?
I would say a week. So happy to hear this, Dorothy!
Great recipe. One tip I learned from the farmer’s wife … substitute apple cider for the water.
I think it works great. Love the pink hued applesauce. Thanks.
So interesting! Love this idea. Will try it. Thanks so much for writing and sharing!
We normally freeze our homemade applesauce. Can you do that with this version? I have access to a ton of apples from our friend’s orchard and would like to make in bulk.
Definitely!
One way to do without a food mill– My sister cooks with the peels on, then runs through her Vita-Mix until smooth and fine. The peels get incorporated into the applesauce and can’t even tell they are there! It won’t work for a “chunky” style applesauce; rather a thick and smooth style.
I will try this! I love my Vitamix 🙂 🙂 🙂
It’s that time of year isn’t it! I make my applesauce the same way, in big batches for the freezer. And like your mum, concerned about the skins and chemicals. But too much work to peel. Used to do pick-your own at Riverview, along with scarfing down the requisite cider donuts. Yum. But pick-your-own has gotten pricey! Cheaper to buy the same local apples from grocery store at half the price. Though not as much fun as picking. Happy fall!
You are right on all of the above! We will be picking apples this weekend (and will avoid looking at the register during checkout :)). Happy fall to you!
Love this easy recipe! I am partial to Cortlands. I also use my food mill to make plum sauce and/or jam.
Great to hear, Barb! Thanks for writing 🙂 🙂 🙂
Tried the receipt. Came out perfect! Sooo easy
Thank you for the applesauce receipe. YUM
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Great to hear, Penny! Thanks so much for writing 🙂
Hi Ali: I’ve been making this exact applesauce for decades. It is easy and super delicious. I’ve been using Empire apples since they are the perfect sweetness and pink color. The redder the skin, of course, the darker pink is obtained. No sugar is ever required. I like to put the sauce in freezer bags. When frozen, it slips out of the bag and into a bowl to thaw. I am fortunate our local farm grows Empire apples. I can buy as many as I want. Thanks for your emails. I love them! Kathy
Great to hear, Kathleen! Thanks so much for writing and sharing this. I love using Empires here as well. Thanks for writing and sharing your freezer notes. So helpful for others 🙂