Homemade Chunky Applesauce (No Peel)
No added sugar, no peeling, no fuss. Here's your ultimate easy recipe for homemade chunky applesauce: thick, naturally sweet, and topped with a pinch of cinnamon.
Servings: 5 to 7 people as a side dish
Ingredients
- 6 medium apples, such as Macintosh or Honeycrisp, washed
- 3/4 cup water
- pinch kosher salt
- 1/2 lemon, juiced (optional)
- 1/2 teaspoon cinnamon
- Pat of butter (optional), to finish
Instructions
- Chop the apples into a medium dice and add them to a pot. Discard the cores.PRO TIP: The best apples for unsweetened applesauce are naturally sweet ones, such as the ones suggested above. Apples like Granny Smith, while great for pie, will be too tart.
- Add the splash of water, salt, lemon juice, and cinnamon and bring just to a boil. Lower the heat to medium, and cover with the lid slightly ajar. Cook for 20 to 30 minutes, stirring occasionally, until the apples are very soft and melted, but still have a chunky appearance. The apples should cook at a steady simmer.
- Stir to emulsify everything into a thick sauce and taste. PRO TIP: If you want a less chunky applesauce texture, use a potato masher, immersion blender, or food processor to mash or blend the applesauce to your desired consistency.
- Serve your chunky applesauce warm, topped with a pinch of cinnamon and a pat of butter.
Notes
Making homemade applesauce can be done in no time, with little more than a knife, cutting board, and a pot. Once you try this, it's hard to go back to store-bought kind.
Your chunky applesauce will keep in an airtight container in the refrigerator for up to five days, and can also be stored in the freezer for several months.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
