Making homemade applesauce is simple and rewarding — it comes together very quickly and requires no peeling, no additional sugar, and no spices.
Apples: Any variety of apples will do, but I have been partial to Fuji and Pink Lady, because I can get those varieties at my farmers’ market. Empire apples also make a beautifully hued sauce.
You will need a food mill to make this recipe.
- 3 lbs. apples, about 8 to 10 apples, see notes above
- 1 cup water
- 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 or medium low, 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!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: applesauce, simple, skins-on, no-sugar