Homemade Applesauce Without Added Sugar

This No-Sugar-Added Homemade Applesauce is the simplest recipe you'll ever make! Apples and a splash of water turn into smooth, naturally sweet applesauce!

Why You'll Love This Recipe

If you're not sure whether to try this homemade applesauce, don't wait another minute. Here are four reasons why!

• No Sugar Added! No sugar, no preservatives, nothing else at all! Aside from the apples and a little water, the only other ingredient you might add is cinnamon for a cinnamon applesauce, and that's it!
• Skins Stay On. To make this no-sugar-added applesauce even easier, we leave the skins on, which are full of nutrients! They also give the applesauce a faint pink tint.
• Easy to Freeze. Buy several pounds of apples to make months' worth of homemade applesauce, which freezes beautifully!
• The Taste. This applesauce tastes best made with Cortland apples! You really don't need any sweetener at all!

Ingredients You'll Need

The ingredient list for this no-sugar-added homemade applesauce is very short, and it's incredibly easy to make!

• Cortland Apples. You'll need 4 pounds of Cortland apples. That amount worked perfectly in my 10.5-quart stockpot. If your stockpot is deeper, you can use more apples.
• Water. Add 1/2 cup of water to the bottom of the stockpot before the apples go in. For thicker applesauce, use 1/3 cup of water instead.
• Ground Cinnamon. Add this only if you want cinnamon-flavored applesauce. I used Vietnamese cinnamon from King Arthur Baking, but use whatever you have on hand.

For quantities and instructions, see the recipe card below.

What Cortland Apples Look and Taste Like

Cortland apples are a cross between McIntosh and Ben Davis, developed in New York in 1898. They have a mild tartness and are very juicy, with crisp white flesh and thick, mostly red skin. They're great for eating, for baking apple desserts such as my Homemade Apple Pie or Apple Coffee Cake or an Apple Bundt Cake, and for cooking, like making homemade applesauce!

Check the FAQs section below for alternatives to Cortland apples in homemade applesauce.

How to Make the Recipe

Here's a quick overview of how to make this easy, no-sugar-added homemade applesauce. For the full printable recipe, with US customary or metric measurements, see the recipe card below.

Step 1. Wash and quarter your Cortland apples. I rinse all the apples in a sink full of water. Dry them quickly, then quarter them and remove the stems, cores, and seeds.

Step 2. Put the water and apples in a stockpot. Bring them to a boil, then reduce to a simmer right away and cover with a lid.

Step 3. Stir the apples every 5 minutes until they soften. The skins should have slid off or be just about to.

Step 4. Blend the softened Cortland apples in your blender. I fill my Vitamix up to the 64-ounce mark, start on the lowest setting, and slowly raise the speed.

Step 5. Stir in the ground cinnamon. Only do this if you want cinnamon applesauce. I add two heaping teaspoons to my Vitamix with 64 ounces of applesauce.

Step 6. Pour the applesauce into storage. Spoon the no-sugar-added applesauce into your favorite food containers, and let it cool to room temperature before sealing. Write the date it was made on each lid with a permanent marker.

Storage

Stored in well-sealed containers, homemade applesauce keeps in the refrigerator for up to 10 days, or in the freezer for 3-4 months (though I've found it lasts longer than that).

Helpful Tips

• Leftover apple cores, including the stems and seeds, can go in your compost bin.
• Apples are soft enough when their skins have slid off or are about to. Another sign they're ready is when you can easily press the flesh with a spatula.
• Use a strong blender, such as a Vitamix or Blendtec, that can easily break down apple skins and apples into smooth, creamy applesauce.
• If you love cinnamon applesauce, adding ground cinnamon is an easy choice. If it's not for you, it's simple to leave out.
• Let your applesauce cool completely to room temperature before you put the lids on.
• I also suggest writing the date on each lid with a permanent marker.
• To make this easy homemade applesauce without the skins, see the notes on the recipe card below. It will be a bit chunkier, but still delicious!

Recipe FAQs

Have a question about this homemade applesauce that isn't answered here? Leave it in the comments below the recipe card.

What are some alternatives to Cortland apples?

McIntosh, Ambrosia, and Empire apples are all good alternatives to Cortland. McIntosh is tarter, so you might add a little sugar if you like. Empire is a sweeter, less tart version of McIntosh, so it may need no sugar at all. Ambrosia apples are sweet and less acidic, so they're less likely to brown.

Do I have to leave the skins on when making applesauce?

Not at all! To make this easy homemade applesauce without the skins, follow the steps through step 3, then pass the softened apples, skins included, through an applesauce food strainer. It will be a little chunkier, but it will still taste great!

How should I store my apples before making applesauce?

If you buy apples a few days before making applesauce, store them in a cool, dark place. If you keep them in the refrigerator, put them in the crisper or fruit drawer.

Is it best to store homemade applesauce in the refrigerator or freezer?

You can keep homemade applesauce in the refrigerator for up to 10 days or in the freezer for 3-4 months (though I've found it keeps even longer).

If you tried this Homemade Applesauce recipe or any other recipe on my site, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!