Homemade Applesauce Recipe (2024)

FAQs

What are the best apples for applesauce? ›

The best apples for applesauce are whatever apples you have on hand and need to use up. However, if you have a choice, we recommend using a combination of sweet and tangy varieties for the best flavor. Popular sweet varieties include Honeycrisp and Fuji, while popular tangy varieties include Granny Smith and Braeburn.

And unlike many apple treats, you don't even have to bother peeling (or coring) the apples, which can also be dangerous for kids. Forgoing the peeling step doesn't just cut down on prep time—it also means bolder apple flavor and naturally pink applesauce.

And in case you're wondering, varieties like Honeycrisp, Fuji, and McIntosh are the best apples for applesauce. How long will homemade applesauce last? It'll stay good for four to six days stored in the fridge. You could also can it to make it last longer, but that's a lesson for another day.

The mellow sweetness of toasted sugar adds complexity. Apple cider vinegar helps brighten cooked fruit. Using skin-on fruit improves both flavor and color in the finished product. Aromatics like cinnamon, orange peel, and rose water intensify the flavor of the apples.

Apple puree is essentially applesauce. They are prepared in the same way but the finishing touches can differ. The puree is always smooth but applesauce can be a variety of textures from chunky to smooth.

Because it's made from whole apples and just a few other basic ingredients, applesauce may offer many of the same health benefits as whole apples. It may contribute to a balanced diet and help protect against chronic disease.

Many people report that the top of the jar of applesauce gradually turns brown. What is happening is the sauce has not been heated adequately to stop all enzymatic reactions and there is enough oxygen in the headspace to react with the enzymes.

"The seeds are tannic," Martinez explains. "Cooking them with the apples will impart a bitter flavor." 2. Cutting the Apples Too Big (Or Small!)

Prep Apples: Wash the apples well, then peel, cut, and core. I use a johnny apple peeler to do all three steps at once. Fast and easy! Mash with a potato masher (for chunkier applesauce) or process apples in a blender or food processor until smooth.

Not only does the homemade version taste better, but it's way cheaper, too. We call that a win-win! Making homemade applesauce is a great way to use up that big bag of apples that's been sitting in your fridge for two weeks. (It's okay… we all do it.)

Is it OK to leave homemade applesauce out overnight? ›

According to the USDA, food that has been left out of the fridge for more than two hours should be thrown away. That's because between 40° F and 140° F (what the USDA calls the "Danger Zone"), bacteria grows incredibly fast and can make you sick.

Can Dogs Eat Applesauce? Yes, dogs can safely eat plain applesauce! But applesauce generally includes added sugars, so always choose unsweetened applesauce and give it to them in moderation. You can freeze applesauce in ice cube trays and share them with your dog after a long walk or on a hot summer day.

If you don't have time to wait for reduction, then the best method is to mix arrowroot or tapioca (or both) with a little bit of apple juice or apple cider. Use the resulting mixture as a thickening agent. Add it to the applesauce and let it stew. Before too long, the sauce will have thickened up nicely!

Digestive Health

The soluble fiber in applesauce, in the form of pectin, can be helpful in treating digestive issues, such as diarrhea and constipation. It can help to neutralize the effects of irritable bowel syndrome. Pectin also acts as a prebiotic, which feeds good gut bacteria and promotes good digestive health.

Use different apple varieties for a mix of sweet and tart flavors with firm and soft textures. I'm partial to Jonagolds, Fujis, and Golden Delicious. You can peel your apples for a smoother texture, but I prefer the added flavor that intact peels bring.

Gala. A crisp, sweet apple with a mild flavor, Galas have yellow-orange skin with red striping. They're among the best apples for applesauce, salads, eating out-of-hand, and pressing into cider.

Which apples bake best? For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

Ruby Mac. A mid-season apple, that is a great eating apple and for applesauce.