How to Make Applesauce from Whole Apples (Chunky Recipe)

Learn how to make applesauce from whole apples with this easy 30 minute recipe. It's made with only 5 ingredients and tastes so much better than any store-bought applesauce.

I loved applesauce when I was growing up. Every fall, my Mom would get a big bushel of apples from a local apple orchard to make applesauce and apple crumb pie.

I remember piles of apple peels on our newspaper covered kitchen table. I marveled as she used a paring knife peel a whole apple in one long ribbon. The kitchen smelled divine as the apples simmered on the stovetop or baked in the oven.

Each autumn when I make this homemade applesauce recipe, it reminds me of my childhood days.

in the article/jump to

• why you'll love this recipe
• ingredients and substitutions
• which apples are best applesauce?
• recipe instructions
• variations
• recommended equipment
• storage ~ refrigerator and freezer
• expert tips
• FAQ
• more apple recipes
• just one more thing
• recipe

why you'll love this recipe

It's easy to just grab a jar of applesauce off the shelf of the grocery store. But with such a delicious variety of apples readily available, it takes only 30 minutes to make batch of chunky applesauce.

This easy one pot recipe basically makes itself. With so much appley flavor and a little cinnamon, you'll never to go back to grocery store bought applesauce again.

You'll love that this delicious applesauce is:

• Easy to make ~ The most time consuming part of the recipe is peeling the fresh apples. But I actually find this activity relaxing and let my mind wander as I peel.
• Only a few ingredients ~ Apples, sugar, water, cinnamon and kosher salt are the only ingredients.
• Delicious and complex flavor ~ Compared to store-bought, homemade applesauce has a complex taste with a balance of sweet and tartness.
• Versatile ~ Along with maple syrup, top pancakes or French toast. Add to recipes. Serve over vanilla ice cream. Add to a charcuterie board. Spoon over pork chops. 

ingredients and substitutions

Only 5 ingredients are needed to make a batch of the best applesauce. If substitutes can be made to the recipe, they're listed. Scroll to the recipe card for full quantities of the ingredients.

• apples ~ See my tips below for picking the best apples for applesauce.
• granulated sugar ~ Try light brown sugar or dark brown sugar as alternatives.
• cinnamon ~ I use ground cinnamon. But a stick of cinnamon can tossed into the simmering hot applesauce.
• water ~ For even more apple flavor, substitute apple juice or cider
• kosher salt

which apples are best applesauce?

With so many varieties of apples (there are over 2,500 different kinds of apples grown in the United States!), what kind is best for making homemade applesauce?

I researched for the perfect applesauce apple for my recipe. I discovered that there are 100s of perfect apples for an applesauce recipe. To name just a few...

• Fuji
• Golden Delicious
• McIntosh
• Braeburn
• SweeTango
• Rome
• Cortland

Each type of apple adds a certain amount of sweet, tart and/or tang to the thick applesauce.

I settled on the SweeTango for a couple reasons.

• When cooked, the apple breaks down just enough to be part smooth applesauce and part chunkier applesauce.
• The flavor is a cross between a crunchy and sweet Honeycrisp (with a hint of citrus too) and a tart and tender McIntosh which are two types of apples heralded for cooking.

recipe instructions

Gather the simple ingredients and everyday kitchen tools. Follow these easy directions for how to make applesauce from whole apples. This is a brief overview of the easy applesauce recipe. Scroll to the recipe card for the complete instructions.

For about 1 quart (or 4 cups) of applesauce, I use 4 pounds or about 10 apples.

Peel and chop the apples into chunks. Place them apple chunks in a large pot over medium high heat.

Add the cinnamon, sugar, salt and water.

Bring the ingredients to a boil. Reduce the heat, cover the pot and simmer for about 20 to 25 minutes.

The finished applesauce will be a little bit smooth with just enough chunks of tender apples to keep it interesting.

Cool the applesauce completely before packaging it.

Hint: Make sure to remove all the seeds and the core from the apples before cooking them.

variations

Try some of these variations to make the recipe one of your favorites.

• Add dried fruit ~ Stir in about 1/2 cup of dried cranberries, blueberries or cherries after the applesauce finishes cooking.
• Make it smooth ~Use an immersion blender to make a smoother applesauce.
• Spice it up ~ Add a pinch of cayenne pepper to add a bit of heat the the applesauce.

recommended equipment

Having the right equipment can make cooking a breeze. I recommend the following kitchen utensils and equipment for this easy applesauce recipe.

• peeler
• chef knife
• cutting boards
• 6 quart pot
• metal measuring spoons
• spatula
• 1 quart glass jar
• wide mouth funnel

storage ~ refrigerator and freezer

Follow these tips for storing the applesauce. Whether storing the applesauce in the refrigerator or freezer, completely cool it before packaging.

Refrigerator ~ Store freshly made chunky applesauce in an airtight container in the refrigerator for up to 10 days. I use 1 quart glass jars.

Freezer ~ Put the cooled applesauce in large resealable freezer bags. Lay flat in the freezer and freeze until solid. The applesauce will keep for up to 1 year.

expert tips

Don't overcook the apples. The applesauce will lose its distinctive apple flavor and will be watery.

FAQ

more apple recipes

just one more thing

Did you follow my recipe on how to make applesauce from whole apples? If you make this recipe, I’d love hearing from you.

Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

Also check out my Facebook, YouTube and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.

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