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Homemade Applesauce

A combination of sweet and tart varieties of apples are the basis for this delicious homemade applesauce that is simple to make and freezes well.
Course Side Dish
Cuisine American
Keyword applesauce
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
My Island Bistro Kitchen My Island Bistro Kitchen


  • 5 lbs apples e.g., any combination of Cortlands, Jonagold, MacIntosh, Honeycrisp varieties
  • 1 tbsp lemon juice
  • ¾ cup apple juice or water
  • 1/3 cup brown sugar, firmly packed
  • 3 tbsp pure maple syrup
  • 1/8 tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg


  1. Wash, peel, and core apples. Cut apples into four wedges and then cut each wedge into three to four smaller wedges, depending on the size of apples.
  2. Place apples in large stockpot, sprinkling with lemon juice and tossing gently with a large spoon to coat with the lemon juice. Add remaining ingredients and stir well. Place stockpot over medium-high heat and bring mixture to a boil, stirring frequently. Reduce heat to low and cook, covered, and stirring occasionally, for 25-30 minutes, or until apples have completely softened.
  3. Remove from heat and mash apples with a potato masher for chunky-style sauce. For smoother sauce, let apples cool for several minutes and use an immersion blender (or regular countertop blender) to purée apple mixture to desired consistency.
  4. Refrigerate sauce, covered, for up to 3-4 days or freeze in airtight freezer containers for longer storage.

Recipe Notes

Yield: Apx. 7 cups