Homemade Apple Sauce

The best way to preserve apples


Applesauce, apple puree, apple mash.. Whatever you wanna call it, it's delicious! :)

I hate wasting food. Whether it is fruit or vegetables that are getting bad or leftovers from a day before. That's why I always try to find new ways of using up the food that I have too much of. Have you ever found yourself looking at a couple of apples laying in your fruit bowl looking a little on the softer side, thinking, what should I do with these? I have been there too many times I must admit. Very often I have just made my Easy to Make Apple Cream Cake and used the apples for that, but how much cake can you really eat? :D Stupid question, I know, but hey, sometimes you just want to have other options as well, right? :)

So it was one of those days again, I had a few apples that had a wrinkly skin already and so I decided to try to make applesauce. I peeled the apples, cubed them and tossed them into a small pot with a tiny bit of water. While I was doing some housework I had the apples simmering and checked on them once in a while until I was happy with how soft they were. Then I allowed them to cool completely before tasting. To my surprise, the apple sauce was pleasantly sweet even without additional sugar. This being said, I have used different apples and have never added sugar as it has always been sweet enough. However, I never buy really sour apples, so that might also be the reason. Just check yourself and add some sweetener if you think it needs that. 

The first time I made applesauce, it was gone before I even got to thinking what to use it for :) I topped my yougurt with it and had it as it is for a sweet snack. However, there are so many great recipes you can use applesauce for. These are my two favourite recipes with applesauce, my Easy to Make Apple Cream Cake and my Apple Muffins. If you are planning to use the apple sauce later, you can freeze it in an airtight container or a freezer bag. What I do, is I plan ahead a little and think what I am going to use it for and how much I will need and then write that on the container I use to freeze it. However, if you don't want to freeze it, you should keep it refrigerated and use up in a weeks time. Mine has never lasted so long as I have always eaten it by then :D But some recipes suggest that homemade apple sauce can be refrigerated for a week to ten days, not sure if that's true, as I have personally never stored it so long. Just keep an eye on the colour and the smell. Also if you notice any signs of mould on the surface then it has gone bad and shouldn't be eaten.

I always think that when something is so simple and effortless to make, you should make it yourself. Why? Because you decide what goes into it and how you prepare it. So you literally know what you are putting into your body. And I think that's great :) I hope to have inspired you to make your own applesauce. Let me know what you will be using it for first :)



Step by Step Video


Homemade Applesauce

The best way to preserve apples


  • apples

  • some water


  1. Wash, peel and deseed apples. Then cut them into small cubes.

  2. Take a pot that fits all of the apples leaving a little space at the top. Transfer the apples into the pot and add some water, just enough to cover the bottom.

  3. Cover with a lid and bring to boil. Once boiling, turn the heat down to medium-low and simmer the apples until they have softened. While cooking the apples you will notice they will first release a lot of water and then the water will start to evaporate. At this point you want to start mixing the apples once in a while to ensure even cooking and also that the apples don't start browning. If needed turn down the heat. You can also lightly mash the apples with a wooden spoon to help them cook faster.

  4. Once you have a smooth and soft puree and you are not able to see any cubes of apples, remove the applesauce from heat and allow to cool completely.

  5. Store the cool applesauce in an airtight container or a plastic bag for up to one week in the fridge or two months in the freezer.