Homemade Applesauce Without Added Sugar: Simple Recipe

Table of Contents

• Why you’ll love this recipe
• Ingredients Needed
• The Look and Taste of Cortland Apples
• How to Make the Recipe
• Storage
• Helpful Tips
• Recipe FAQs
• No Sugar Added Homemade Applesauce Recipe

Why you’ll love this recipe

If you’re deciding whether to try homemade applesauce, here are four simple reasons to make it now.

• No sugar added. It contains only apples and a bit of water. Cinnamon is optional for a spiced version.
• Skins stay on. Keeping the skins adds nutrients and can give the applesauce a pretty pink tint.
• Easy to freeze. Make a large batch from several pounds of apples and freeze portions for months.
• Great flavor. Cortland apples make a naturally sweet, balanced applesauce without extra sweeteners.

Ingredients Needed

The ingredient list is very short and the method is straightforward.

• Cortland apples: 4 pounds worked well for a 10.5-quart stockpot. Use a larger or smaller amount depending on your pot.
• Water: 1/2 cup added to the pot to start. Use 1/3 cup for a thicker applesauce.
• Ground cinnamon: Optional—about 2 teaspoons if you want cinnamon-flavored applesauce.

The Look and Taste of Cortland Apples

Cortland apples, developed in New York in 1898, are a McIntosh and Ben Davis cross. They are mildly tart, juicy, and have crisp white flesh and a primarily red skin. They’re excellent for eating, baking, and cooking—including homemade applesauce.

See the FAQ section for good substitute apples if Cortlands aren’t available.

How to Make the Recipe

Below is a concise overview of how to prepare this no-sugar-added applesauce. The printable recipe card further down includes measurements and timings.

Step 1. Wash and quarter the apples. Remove stems, cores, and seeds. A quick rinse and dry is all you need.

Step 2. Cook the apples with water. Add 1/2 cup water to a stockpot, add the apples, bring to a boil, then reduce to a simmer and cover.

Step 3. Stir until softened. Stir every 5 minutes, replacing the lid after each stir. Apples are ready when the skins have slipped or are slipping off and the flesh easily mashes with a spatula.

Step 4. Blend until smooth. Transfer the softened apples (skins and all) to a sturdy blender and start on low, increasing speed until smooth. A few tiny skin specks are normal.

Step 5. Add cinnamon if desired. Stir in about 2 teaspoons for a spiced version, or skip it for plain applesauce.

Step 6. Store the applesauce. Spoon into storage containers, leave 1–2 inches headspace if freezing, cool to room temperature before sealing, and label with the date.

Helpful Tips

• Compost cores, stems, and seeds instead of discarding them.
• Softened apples are easy to mash with a spatula and the skins will be slipping off.
• Use a powerful blender (Vitamix, Blendtec) for the smoothest texture when blending skins.
• Cinnamon is optional—add it to taste or leave it out for plain applesauce.
• Cool jars completely before sealing to prevent condensation.
• Label containers with the preparation date.
• To remove skins, cook through step 3 then press the softened apples through a food strainer; the final texture will be a bit chunkier but still tasty.

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