Chunky Applesauce Recipe

I adore this applesauce recipe because it’s like a nostalgic hug in a bowl, bringing back warm childhood memories with its perfect balance of sweetness and cinnamon. Plus, it’s super simple to whip up with fresh ingredients, making me feel like a kitchen wizard every time I make it!

There is nothing better than homemade chunky applesauce made with the fresh, in-season apples that my family grows—Granny Smith and Honeycrisp. It is so easy to prepare.

I core and chop the apples, leaving the skins on for nutrition, and put them in a pot with a hint of cinnamon and a touch of sugar. Sure, you can go heavy on the sweetener, but I prefer to let the natural flavors shine.

I add a good amount of lemon juice, too, for that classic tang, and no added salt.

Ingredients

Apples:
High in antioxidants; rich in fiber; provides natural sweetness and tartness.

Granulated Sugar:
Imparts sweetness; optional according to the variety of apple used and personal taste.

Ground Cinnamon:
Boosts flavor with heat and spice; pairs perfectly with the apple’s innate deliciousness.

Lemon Juice:
Supplies acid; balances and prevents excessive sweetness and browning of apple slices.

Ingredient Quantities

• 4 pounds apples (such as Granny Smith, Fuji, or Honeycrisp)
• 1/2 cup water
• 1/4 cup granulated sugar (optional, adjust to taste)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon lemon juice

Instructions

1. Remove the skin, core, and chop the apples into small pieces.

2. In a sizable pot, combine the following: apples, water, and, if you’re using it, granulated sugar. Add cinnamon and salt.

3. Position the cooking vessel on a medium burner and heat until the contents reach a simmer.

4. Place a lid on the pot and cook for roughly 20 to 25 minutes, or until the apples are incredibly soft, stirring now and then.

5. Take the pot off the heat and allow it to cool a bit.

6. To achieve a satisfying level of chunkiness in your apples, employ a potato masher or fork to do the mashing.

7. Incorporate the lemon juice to amplify flavor and to keep the mixture from turning brown.

8. If necessary, add more sugar to the applesauce to make it sweet enough for your taste.

9. To obtain a more even consistency, you can use an immersion blender.

10. Serve at room temperature or place in a container and keep cold for up to seven days.

Equipment Needed

1. Peeler
2. Knife
3. Cutting board
4. Large pot with lid
5. Measuring cups
6. Measuring spoons
7. Stirring spoon
8. Potato masher or fork
9. Immersion blender (optional)
10. Storage container

FAQ

• Q: Can I use different varieties of apples?Certainly! You have the option to combine various apple types, such as Granny Smith, Fuji, or Honeycrisp, for a layered flavor.
• Q: Is the sugar necessary?No, sugar is not necessary. For a naturally sweet applesauce, leave it out. If you do add sugar, make it to suit your taste.
• Q: How can I make this recipe smoother?To achieve a smoother applesauce, utilize an immersion blender or a food processor following the cooking process.
• Q: How long does the applesauce keep?A: For long-term storage, you can freeze the food after it’s in an airtight container. To keep it fresh for a week between uses after thawing, though, store it in the refrigerator.
• Q: Can I add other spices?Sure! You can definitely add nutmeg or cloves for a little extra warmth and depth of flavor.
• Q: What if I don’t have lemon juice?A: Substituting with lime juice or apple cider vinegar is an option; you can even skip this step if you need to. However, the omission of this ingredient will not achieve the same vibrant color or balance that this one does.

Substitutions and Variations

Pears: A pear and apple sauce is a delicious alternative to just applesauce. To make a sauce using pears, substitute a like number of pears for the apples in the recipe.
Granulated sugar: For sweetness with a range of flavors, try honey, maple syrup, or a sugar substitute like stevia.
Cinnamon powder: For a different spice flavor, you might try using nutmeg powder, allspice powder, or cardamom powder.
Salt: Use a tiny bit of sea salt or nothing at all, if you’re trying to cut back on sodium.
Lime juice, or apple cider vinegar, can take the lemon juice’s place. They have similar tartness.

Pro Tips

1. When selecting apples, mix different varieties like Granny Smith, Fuji, and Honeycrisp to balance sweetness and tartness, resulting in a more complex flavor profile.

2. For a deeper flavor, try adding a small pinch of nutmeg or a splash of vanilla extract alongside the cinnamon.

3. If you prefer a creamier applesauce, consider adding a small amount of unsalted butter after mashing the apples.

4. To enhance the texture, leave some apple pieces slightly chunky for added variety and mouthfeel.

5. For a more caramelized taste, roast the apples in the oven for about 15-20 minutes before adding them to the pot. This step will intensify their natural sweetness.