Easy APPLESAUCE Recipe (No Sugar)

Forget what you thought you knew about applesauce - this applesauce recipe is a game-changer. It's naturally sweet, straightforward to make, and makes your kitchen smell like fall in the best way. Make one batch and you'll be eating it by the spoonful and using it in baking.

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Apples. Everywhere. In pies, in crumbles, straight from the tree… and now, finally, in the easiest applesauce recipe you'll ever make.

It's true. Homemade applesauce is shockingly simple. Like, chop-cook-blend simple.

And the taste: Next level. Cozy, cinnamon-y, sweet (without sugar), and so much better than the store-bought jars.

I used to think applesauce meant hours in the kitchen, but nope. With this method you'll have five little jars of golden fall goodness in no time. And honestly, you might just eat it by the spoonful. (I do.)

Plus, it's kind of a plant-based staple: works as an egg replacer, adds gentle sweetness, and sneaks its way into pancakes, muffins, cakes, granola, oats, smoothies, even energy bars. Basically - endless possibilities.

Why You'll Love This Applesauce Recipe

Because this isn't just applesauce. It's spoon-straight-from-the-pot, fall-magic kind of applesauce.

• It's 100% naturally sweetened (no added sugar!)
• Doubles as a healthy dessert or a baking staple
• Makes your house smell like a cozy fall afternoon
• Stores beautifully - fridge, freezer, or shelf
• Flavorful and slighly spiced thanks to cloves and cinnamon
  For a flavor twist: try cardamom, star anise, or a bay leaf for a different spin (remove whole spices before blending)
• Texture choice: silky smooth or rustic chunky - you decide

How to Store Your Applesauce

This applesauce recipe is as flexible in storage as it is in use.

• Fridge: Keeps several weeks in an airtight jar after sealing, and 3-4 days once opened.

• Freezer: Pour into freezer-safe jars or containers, leaving space at the top. Lasts up to 6 months.
  Little tip: freeze some in ice cube trays for single portions - perfect for smoothies or baking!

• Shelf (pantry): If jars are properly sterilized and sealed, they'll keep for up to a year at room temperature. (I've described my preferred method below and in the recipe card)

How to Make It

Here's the lowdown: peel, core, and chop your apples - about 10 minutes of prep. Toss them in a pot with a splash of water, a squeeze of lemon, and a sprinkle of cinnamon and cloves. Simmer gently until soft and mushy - around 20 minutes depending on your apples. That's it for the cooking part. And you're done if you're planning on storing the applesauce in the fridge or freezer.

Quick tip: don't toss the peels!

They make a fun snack. Dry them in the oven, sprinkle them over breakfast bowls, or steep them for a fruity tea. Zero waste, maximum yum.

For shelf-storing you'll need to go sterilizing route. While the apples are softening, sterilize your jars and tools (details below). When the apples are cooked, blend them smooth with an immersion blender (or mash for chunkier texture), fill your warm jars, and bake in the oven at 100 °C (212 °F) for an hour to finish sterilization.

Then comes the easiest part: slowly let them cool - ideally overnight. After that, you've got jars full of cozy, naturally sweet applesauce ready to eat, bake with, or gift to friends. Simple, satisfying, and totally worth it.

Tools I Recommend

Looks like a lot, but trust me - you probably already have most of this lying around. Just grab everything, give yourself 5 minutes, and you're set.

• 5 airtight pickling jars with lids (350 ml / 12 fl oz each)
• 1 large pot for cooking the apples
• 1 large pot for boiling/sterilizing jars (or use a deep basin)
• Jar funnel + small ladle for filling jars
• Tongs (for hot jars)
• 1-2 large tablespoons (for stirring / topping up jars)
• Immersion blender (detachable shaft recommended)
  Key for a silky smooth applesauce. A potato masher works if you want it chunky
• 1-2 clean kitchen towels
• Baking tray (to hold jars in the oven)

A Quick Word on Sterilization

Sterilizing jars might sound scary, but it's really not. Promise. Here's my simple, fail-proof way: first, boil your jars and equipment to get them nice and clean. Then, once you've filled them with applesauce, pop them in the oven for a bit to finish the job. Done. Easy peasy.

Why a second round of sterilization?
No sugar = no built-in preservative, so the applesauce needs that extra round of sterilizing after it's in the jars. You could totally do it in a steamer or canning pot - it all works and takes the same amount of time. But I vote oven. Way easier, and you can knock out way more jars at once (two trays at a time = like triple the recipe below, easy).

You already have a favorite method for sterilizing? Good, go for it. There's no single "right" way - just make sure everything is clean and safe.

One key tip: keep your jars warm when you fill them with hot applesauce. Cold glass + hot sauce = cracks, and we don't want that. Towels, a warm oven, or just leaving them in the boiling water until ready works perfectly.

You don't need to sterilize jars and tools if you're only storing the applesauce in the fridge or freezer. You simply need to ensure they are washed well with hot, soapy water and rinsed thoroughly.

🍽 Recipe

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Easy Applesauce Recipe (No Sugar)

Fall is upon us, and with it, apple season, so it's the perfect time to make all those apple pies, baked apples, and ... apple sauce!

Prep Time2 minutes mins

Cook Time20 minutes mins

Sterilizing in the oven (not active time)1 hour hr

Total Time2 hours hrs

Course: Sauce

Cuisine: Western

Keyword: apples, egg replacer, fall, freezer friendly, gluten-free, no sugar, vegan

Servings: 5 jars

Equipment

• 5 glass jars (350 ml / 12 oz each)
• 1 small ladle
• 1 jar funnel
• 1-2 big tablespoons
• 1 Immersion blender
• 2 large pots
• tongs
• 1-2 clean kitchen towels

Cook ModePrevent your screen from going dark

Ingredients

Metric - US Customary

• ▢ 2 kg sweet apples about 4.4 lb - roughly 10-12 medium apples
• ▢ 200 ml water
• ▢ Juice of ½ lemon
• ▢ 2 teaspoons cinnamon
• ▢ 4 whole cloves

Instructions

Step 1 - Sterilize jars & tools*

• Fill a large pot with water and bring to a rolling boil. Add the jars, lids, funnel, ladles, and other non-electric tools. Boil for 10 minutes to sterilize.
• Use tongs to remove items and place them on a clean kitchen towel. Keep jars warm until you're ready to fill them (a warm oven or the towel works).
• If you have a detachable immersion blender shaft that's rated dishwasher-safe, sanitize that piece. Do not put the motor unit in boiling water.

Step 2 - Prep the apples

• Wash the apples. Peel** if you prefer a very smooth sauce (skins can stay on for more body and nutrients).
• Core and chop apples coarsely.

Step 3 - Cook the apples

• In the large cooking pot, combine chopped apples, 200 ml water, lemon juice, cinnamon, and whole cloves.
• Cook on low-medium heat, covered, stirring occasionally, until apples are very soft and mushy - about 20 minutes depending on apple variety. Add a splash more water if the pot looks dry.

Step 4 - Blend

• Remove and discard the whole cloves.
• Purée the apples with an immersion blender until smooth. If you prefer a chunkier texture, mash with a potato masher or pulse briefly.

Step 5 - Fill jars

• Preheat the oven to 100 °C (212 °F).
• Using your ladle and funnel, fill each warm jar to about 2 cm (¾-1 inch) headspace from the top. Wipe the rim clean with a damp cloth.
• Screw lids on finger-tight (don't overtighten).

Step 6 - Process & cool*

• Place jars upright on a baking tray and bake in the oven at 100 °C (212 °F) for 1 hour - this helps pasteurize and preserve.
• When the hour is up, turn off the oven and leave the jars inside with the door closed to cool slowly - ideally overnight.

Step 7 - Check seals & store*

• Once jars are cool, press the center of the lid. If it does not pop up or click, the jar is sealed.
• If a lid does pop up, that jar is not sealed - either reprocess (repeat the oven step) or store that jar in the fridge or freezer.
• Properly sealed jars can be stored at room temperature for up to 1 year. Opened jars keep in the fridge for about 3 days; you can also freeze applesauce for longer storage.

Notes

*Not needed for cold storage. See recipe description for more information.

**You don't have to throw away the apple skins. You can freeze them and use small amounts for smoothies. Or you can dry the peels in the oven to make crunchy chips that you can use as a healthy snack or as a base for a fruity tea.

Ideas for Using Your Applesauce

• In Baking
  Pancakes, muffins, cakes, energy bars (applesauce = great egg replacer in vegan desserts)
• At Breakfast
  Stir into granola, overnight oats, or smoothies, drizzle over vegan yogurt
• In German Savory Dishes
  Applesauce is classic with vegan schnitzel or potato fritters (Reibekuchen). It also goes well with roasted root veggies for a touch of natural sweetness.

I'm always curious. Tried this easy applesauce recipe? How did it go? I wanna hear all about it. How did you serve it?

Drop the details below because we all love a fun twist or a lesson learned.

Wishing you planty of apple delights,
Ramona

♥