Homemade Applesauce is quick, easy, and incredibly delicious! Get yourself to the orchard and make some now!
Oh, don’t mind me. Just over here trying to use up all these amazing apples. Which means it’s time for – Mom’s Amazing Best Ever Homemade Drop Dead Good Applesauce.
Ok that’s a really long name but it’s totally necessary. You’ll probably break up with grocery store applesauce after you make this. Promise. It’s un-complicated enough to make on a weeknight (I have done it many times). I’m always trying to share recipes that are practical + delicious – recipes that YOU can and will actually make! This fits that category so well.
There are two pieces of kitchen equipment that are essential for this – you only need one of them though. I’ll explain.
If you want
- to be a little lazy (no shame!)
- a natural rosy-pink tint to your applesauce
Then you need a food mill (pictured below). A food mill (affiliate link) will get rid of the apple skins for you after you cook them – so all you need to do is slice + core them first! It makes life so easy.
If you don’t have a food mill, you will need to peel your apples before you cook them, and run them through the blender if cooking on the stovetop (if using the Instant Pot, you can skip this step because it breaks down the apples so well).
This recipe makes about 3 1/2 pints – which means you can eat applesauce, you can gift applesauce, and, it also freezes extremely well, so you can freeze some for a future cold winter night when you will be missing your haul of orchard apples.
Seriously. Cannot recommend this situation highly enough. The recipe, the freezing some for later – all of it. True fall goodness right here.
Step-by-step photos are included below the recipe for the Instant Pot! I originally posted this recipe in October of 2017 just just updated it for fall of 2018 with new photos and clearer directions.Â
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Simple & Amazing Homemade Applesauce
Ingredients
- 16 apples
- 1 cup water, apple juice, or apple cider
- 1/4 cup brown sugar more to taste
- 1 and 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
Instructions
- If using a food mill: No need to peel your apples. Just core and cut into quarters. If not using a food mill: Peel your apples, core and quarter them.
- Stovetop Instructions: In a large pot or dutch oven, heat apples and your liquid to boiling over medium heat, stirring often. Reduce the heat and simmer uncovered for 7-12 minutes, or until apples have softened. While the apples are simmering, stir occasionally to break up the apples. When the apples are tender, remove from heat.If you left peels on, pour the mixture into a food mill that's over a large mixing bowl. Crank food mill until all the apple mixture has been processed into the mixing bowl and all that’s left in the food mill is apple skin.If you peeled your apples, carefully add them to a blender once you’ve removed them from the stovetop. Blend until desired consistency is reached (smooth, slightly chunky, etc).Return applesauce to pot and add sugar & spices. Let simmer 5-15 more minutes if you want to thicken it a bit.
- Instant Pot Instructions: Peel, core and quarter your apples if you don’t have a food mill, or skip the peeling if you have a food mill. Add apples to the Instant Pot. Add your liquid. Cook on manual for 5 minutes. Let the pressure release naturally or you WILL end up with a saucy mess everywhere. Stir to break up any pieces that remain. Run it through the food mill if you left the peels on. (If you didn't leave the peels on, the IP breaks down the apples so well that you can likely skip the blender step). Add back to the Instant Pot on saute, add the spices & sugar, and cook for a few minutes, stirring, to thicken.
- Store: If you know how to can, this applesauce can be canned. You can also freeze it in any freezer safe tupper ware or glass containers. It can also be stored in an airtight container in the fridge for up to 3 weeks.
Notes
Nutrition
Place cored and quartered apples in Instant Pot (or dutch oven) with your cup of liquid. Cook on manual for 5 minutes – allow to naturally release.
It will look like a pile of mush and skins when you open the IP – but no worries – just give it a stir.
Run it through the food mill. Discard the skins.
And add it back to the Instant Pot or Dutch Oven, add your sugar and spices, and cook for a few more minutes (saute mode on the IP) to thicken it.
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Alicia Costalago Meruelo says
I love this!!! Where I live there is no dessert that doesn’t have it on the side… I need to make some to have it in the house… Thank you!
bluebowl says
Thank you! I hope you love it as much as I do! 🙂
Choochoo-ca-Chew says
I <3 Apple Sauce!!! I love that you're using both cinnamon and nutmeg, I can smell the goodness already
bluebowl says
It does smell amazing! 🙂 Thank you!
April says
My kids love applesauce but I rarely make it. I like the idea of freezing it. Maybe next time I’ll make a big batch and freeze it. Thanks for the tips!
bluebowl says
You’re so welcome 🙂 My mom would make a huge batch every fall after we went apple picking and then freeze it for us to eat all winter!
Elizabeth | The Recipe Revival says
This recipe looks simple and delish! I’m always looking for new homemade things to feed my 10 month old daughter so I’ll have to add this to the list 🙂
bluebowl says
Thanks so much! I’m sure you and your daughter will love this 🙂 You can even reduce/leave out the sugar if you’re looking for healthy options!