Unsweetened Applesauce Recipe

No ratings yet

This Unsweetened Applesauce recipe only requires 3 ingredients and is the perfect way to use the abundance of apples in the Fall. It comes out thick, flavorful and packed with cinnamon.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Cups

Calories: 99kcal

Author: Megan Calipari

Cost: $3

Equipment

1 Knife and Vegetable Peeler
1 Cutting Board
1 4-5 Quart Dutch Oven or other heavy-bottomed pot
1 Immersion Blender or potato masher

Ingredients

2 ½ Pounds Apples see note
¾ Cups Water
1 tablespoon Lemon Juice
½ teaspoon Cinnamon
1 pinch Kosher Salt

Instructions

Peel, core and chop the apples into 1 ½" chunks. Or, if you like a chunky applesauce, don't peel the apples.
2 ½ Pounds Apples
Combine the apples, water, lemon juice, cinnamon, and salt into a 4 to 5 quart Dutch oven or other heavy bottomed pot. Place the pot over medium heat until the water reaches a boil.
¾ Cups Water, 1 tablespoon Lemon Juice, ½ teaspoon Cinnamon, 1 pinch Kosher Salt
Then, reduce the heat to low and cover the pot. Cook, stirring occasionally for 20 minutes. Then, remove the lid and allow the apples to continue cooking for another 10 minutes, or until the apples start to break down on their own.
Remove the pot from heat, then use a potato masher or immersion blender to mash or blend the applesauce to your desired texture. If you like a chunkier applesauce, use the masher. If you like a smooth applesauce, immersion blend it.
Allow to cool slightly and serve immediately, or pack into airtight containers and store in the refrigerator for up to 5 days.

Notes

I like to use a mix of sweet and tart apples for this recipe, so I used Fugi and Granny Smith. You could also use Gala, Braeburn or McIntosh or really any other type of apple you have on hand.

I like to cook the apples uncovered for the last 10 minutes so the water can evaporate and the flavors and natural sugars can concentrate.

Nutrition