Breakfast

Applesauce

Name: Applesauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 lb mixed apples (Gala, Honeycrisp, Granny Smith blend), peeled, cored, and quartered; ½ cup water; 2 tbsp fresh lemon juice; ¼ tsp ground cinnamon; Pinch of salt

Soft, spoonable applesauce made from fresh apples cooked down until they collapse into creamy sauce. No added sugar needed if you use the right apples.

85calper serving 0gprotein 22gcarbs 0gfat 10min prep 25min cook 6serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Applesauce — common questions

Can I make applesauce ahead?

Yes—applesauce keeps in an airtight container in the refrigerator for up to 1 week. It also freezes beautifully for up to 3 months; thaw overnight in the fridge or reheat gently in a saucepan.

Do I have to peel the apples?

No—if you use a food mill, the skins stay behind and you get a rustic, lightly pink applesauce with extra fiber. If you use an immersion blender, peel first for the classic smooth, pale appearance.

My applesauce is too watery. How do I fix it?

Return it to the pot and simmer uncovered for another 5–10 minutes to evaporate excess moisture. It will also thicken slightly more as it cools.

Should I add sugar?

Not if you use sweet apples. Taste before serving—if your mix was too tart, add honey or sugar 1 tablespoon at a time rather than cooking it in from the start.

What do I serve applesauce with?

Oatmeal, yogurt, pancakes, and waffles at breakfast; pork chops, ham, or duck at dinner; and vanilla ice cream for dessert. It's also a great standalone snack for kids.

Can I make unsweetened applesauce for baby food?

Yes—this recipe already is unsweetened. Cool it completely, then freeze in ice cube trays for perfect portions. Thaw and serve at room temperature or warm gently.