Homemade Applesauce is very easy to make and takes less than an hour from start to finish. There’s no need to peel and you can add any flavorings you like. This recipe has a touch of bourbon and no added sugars.
You actually only need apples and water to make Homemade Applesauce, but adding a few more makes it go from ho-hum to amazing. What gives this homemade applesauce it’s deep beautiful color? It’s the peels. There’s no need to peel because this is blended at the end which saves tons of time and makes it appealing (pun intended) to make.
If you have one of those gadgets that slices as it cores in one fell swoop, then you don’t have to spend the time to cut even sized wedges. Otherwise, just make sure your slices are the same size for even cooking.
You do need a little liquid to get things going and my choice is apple cider. Right there, you’re adding more apple flavor and natural sweetness. Next I add a touch of lemon juice to brighten the flavor and then a splash of bourbon. Don’t worry about the alcohol as it boils off. The bourbon is optional. Don’t want it? Don’t add it.
If you like cinnamon, you can add a cinnamon stick for concentrated cinnamon taste or you can stir in ground cinnamon at the end. If using a cinnamon stick, just remember to remove it before blending. I speak from experience!
Blending is the reason why we don’t have to peel. Of course, you could use a food processor or food mill, but that’s too many parts to clean and added work. Using a high powered blender or immersion blender is the way to go. At least for me.
The texture of the applesauce depends on the type of apples you use. If you use McIntosh in your mix, you may find more liquid than if you added a sturdier apple such as honeycrisp. If you find the smooth sauce is a little too runny for your liking, just add the applesauce back into the pan over medium-low heat and stir allowing any excess liquid to evaporate.
Honeycrisps will give you a sweet delicious applesauce as will Fuji and Gala. For a more tart taste, use Granny Smith or Pink Lady. Mix a few varieties for a complex flavor. If you like the taste of the apple, you’ll like the taste of the applesauce. I use what I have on hand so my applesauce is unique every single time.
If you like sweet, add some brown sugar, maple syrup, or honey at the end after it’s blended. Don’t add it beforehand because you don’t know how much to add. You control the sweetness. I find it doesn’t need any sweetner because of the apples I use.
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Life is too short for mediocre food.
This post contains affiliate links for the products I use in my kitchen.
Easy No Peel Homemade ApplesaucePrint Recipe Pin Recipe
- 2 pounds any combination of apples about 4 large or 5 medium, rinsed and cored
- 1 tablespoon lemon juice
- 1/2 cup apple cider apple juice (unsweetened) or water
- 1 cinnamon stick * (3 inch) optional
- 1 tablespoon bourbon or apple brandy Calvados, optional
- Slice the apples evenly into wedges. I use an apple corer/slicer that slices the apple into 10 even slices. Some only slice into 8 which is fine. Just make sure your apples are evenly sliced.
- Add all the ingredients into a medium sized saucepan.
- Place over medium heat and bring to a simmer, covered, for about 30 minutes depending on how thick you sliced them, stirring periodically to make sure everything is cooking evenly. Once the apples are soft, remove from heat and remove cover.
- Let cool for 10 minutes before blending. If you added a cinnamon stick, remove before blending. Use a high powered blender (which is what I use), an immersion blender, or food processor and blend until smooth.
- The consistency of the applesauce depends on the type of apples you used. If you find the applesauce has too much liquid for your liking, add it back into your saucepan and cook over medium low heat, stirring, until excess liquid has evaporated and it’s the consistency you like.
- At this point, you can leave the applesauce as is, or stir in some maple syrup, honey, or brown sugar. Start with a tablespoon and adjust to your liking. If you add sugar, use brown sugar for a more complex flavor instead of plain white.