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Janice’s Applesauce

I love my recipe for applesauce because it’s easy and doesn’t use added sugar.


  • 8 apples (I like Honeycrisp, but choose any type or types you like), peeled and cored*
  • Lemon rind strips,** optional
  • Cinnamon stick, optional


  1. Cut each apple into big chunks (eight or so per apple), and put them in a pot. Add the lemon rind and cinnamon stick if you like. Put enough water into the pot to just cover the bottom.
  2. Cover the pot, and cook the mixture over medium heat until it boils. Then, turn down the heat and simmer 20 minutes or, making sure that there’s always enough water to cover the bottom of the pot. The applesauce is done when the apple chunks are mashable, but still more or less intact..
  3. When your apples have cooked enough, turn off the heat, and remove the cinnamon stick and lemon rind strips.
  4. The next step is optional, but I highly recommend it. Drain the liquid from the apples. You can always add some back later, but this ensures that the applesauce won’t be too watery. And by the way, that liquid your drain off is the most amazingly delicious apple juice you’ll ever taste.
  5. Mash up the chunks to the texture you like.***  You’re all done! Or, at least I am. If you want to pureé the applesauce in a food processor for a smoother texture, be my guest.

* I hate coring apples, even with an apple corer. I just peel the apples and then cut off the flesh from the core.

** If you do use lemon rind, peel off big strips so that they’re easy to find when you’re ready to remove them.

*** I like using a potato masher for this step, but you could even use a couple of forks to do the job.

Note: applesauce freezes really well.