You will absolutely not believe how delicious homemade applesauce can be—and it’s sooo easy to make!

You will absolutely not believe how delicious homemade applesauce can be—and it’s sooo easy to make!

Applesauce is one of those things that you may have been buying at the store for so long, it doesn’t even occur to make your own.

Cranberry sauce was like that for me. I bought it every year for Thanksgiving until I realized I could make my own in about 15 minutes! And it’s so much better. I’ll never buy it again.

Like cranberry sauce, making applesauce is just a matter of combining fruit, water, sugar, and if you like, some flavorings. That’s it. I add some lemon, because a touch of brightness helps give the applesauce a crisp sweetness. I also add a little cinnamon and allspice, because they’re just a natural with apples, and a touch of salt, because even in sweet recipes, it just makes everything taste a little better.

For the apples, I recommend using whatever kind you like best. Softer, baking type apples, like Jonathan or Rome, will make applesauce that’s a little smoother, while firmer types, like Granny Smith or McIntosh, will make applesauce that’s a little more chunky. You can even combine different types—it’s really up to you.

Then you just peel and core your apples, chunk them up—the size or shape doesn’t matter too much because you’ll be mashing them once they’re tender—and put them in a saucepan with everything else. Boil ‘em, mash ‘em, and done!

Where you to use your homemade applesauce? Serve it with pork, of course—pork roast, pork chops, even pulled pork are all great with applesauce. I also like it with yogurt and granola in the morning, as a spread for a cheese or turkey sandwich, and I’ve even been known to use it in a smoothie. Once you make your own, you’ll want to have it on hand and you’ll come up with lots of uses for it.

Ever wonder why pork and applesauce is such a popular combination? I did. So I looked into it. Some say that, long ago, pigs commonly grazed in apple orchards, munching on fallen apples, so that’s how the two got associated. Another explanation is that pigs were traditionally slaughtered around peak apple season, making them likely candidates to end up on the plate together. Still, others seem to think it’s a common combination simply because it’s a good one. Like lamb and mint, or cookies and milk, somewhere along the way, people noticed pork and apples are good together and it just became classic. Now we both know.

And in case you’ve ever wondered why a whole pig is often served with an apple in its mouth, here’s an explanation in Chowhound from Steven Raichlen.

Now go make some applesauce, and enjoy!

Christine :)



  • Author: Allie McDonald
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: about 5 and 1/2 cups


You will absolutely not believe how delicious homemade applesauce can be—and it’s sooo easy to make!


  • 1 lemon
  • 2 cups water
  • 1 1/2 cups sugar
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 1/2 lb. apples (about 5) (I like Jonathan, but you can use whatever kind you like best, or a combination of types)


  1. Zest and juice the lemon.
  2. Put the lemon zest, lemon juice, water, sugar, allspice, cinnamon, and salt in a pot. Peel and core the apples, then cut them into large chunks—add them to the pot as you go to keep them from browning.
  3. Bring to a boil over medium-high heat.
  4. Reduce to a simmer, cover, and cook until the apples are very soft (6 to 8 minutes for softer, baking-type apples, and a little longer for more firm types).
  5. Remove from the heat and use a potato masher to mash the apples.
  6. Serve at room temperature or chill before serving (the applesauce will thicken slightly as it cools).

4 responses to “Applesauce”

  1. Francine Anchondo says:

    Never thought about making my own applesauce. Thanks for the recipe

  2. Peggy says:

    I always make my own, have for years. I put almost no water in as it lessens the flavor. I peel, core and roughly chop my apples (we prefer chunkier applesauce but even when I want pureed applesauce I still chop good sized chunks) then throw into an empty pot. After they are all in, I add just enough water to cover the bottom. As the apples cook, the juice comes out and you get lots of liquid anyway.

    As to additives like lemon juice, sugar, cinnamon, etc. I actually add that once they are soft and most the liquid is cooked down. Throw in and stir. Then, if you want it smooth, I use a stick blender right in the pot.

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