Print Recipe

Homemade Applesauce

Homemade applesauce is SOOOOOO much better than store-bought! And it's easy to make too!
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Author: Sarah De la Cruz


  • 5 + Pounds of apples yes, really, that’s it! (see notes)


  • Peel, core, and slice apples. I use a gadget like this one, which cuts the work time way down! Don’t worry if you have some peel on the apples, it’s just a texture preference (and the peel contains lots of healthy nutrients!). You could leave the peel on completely if you want even, just make sure to get rid of the core and seeds. Put apples into a large pot (I use a 6 ½ quart pot for 13 pounds of apples). Once you have about a third of the apples cut, turn the heat on to medium. Keep adding apples until you have a mountain of them—they cook down significantly so pile them on.
  • Once all apples are in the pot, continue to push down with a wooden spoon, helping the apples to break down. As the apples on the bottom cook, they will make room for the apples on top. Continue to check every 20 minutes or so, smooshing down the apples and helping those on top to get towards the heat on the bottom. The juices will release and help this process. After about an hour and a half the apples will be mostly cooked. At this point, continue mashing until it has reached your desired consistency. You can leave it as chunky as you like, or puree it for a smooth texture. We like ours chunky!
  • Optional: You can add a half of a teaspoon of cinnamon if you like. We prefer it plain. While I like to add cinnamon to store bought applesauce, there is a richness that comes from cooking the apples and I don’t think it needs anything else.
  • Let cool and divide into storage containers. I freeze my applesauce, less for preserving it, and more for rationing. I think Irving and David could eat my entire 13 pound batch in one day! But it’s a good idea to freeze whatever you won’t eat in the next few days, as there are no preservatives. That way you’re guaranteed fresh applesauce when you want it!


Any type of apple will do, and a mix of apples will be great. Today I used Fuji because that’s the variety that Costco had in organic. Depending on the apple’s sweetness, your applesauce may be sweeter sometimes than others. Its always good! You can add other fruits in too, like pears, or even add a few cranberries in for color and tartness.

Mix it up! 

Try adding different fruits to your applesauce—you know, like those fancy schmancy ones you see at the store!  Here are some combos I tried in my latest batch:
Blueberry Apple—Mix 1 1/2 c frozen blueberries to 2 1/2 c applesauce and warm over medium heat until blueberries begin to fall apart.
Cherry Cranberry Apple—Add 1 c frozen cherries and 1/2 c cranberries to 2 1/2 c applesauce and warm through until fruits fall apart.
Carrot Mango Apple—Finely grate 2 carrots.  Add carrots and 1/2 c frozen mango to 2 1/2 c applesauce.  Warm over medium heat until the carrots and mango soften and blend in a bit.
Apple Raisin—Add 1 c raisins to 3 c applesauce and allow raisins to plump up over medium heat.