This applesauce is a pretty shade of pale pink because the apples are cooked in their skins.

Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place apples in a large pot with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very soft and lose their shape, about 25 minutes.

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  • Remove the apples from the heat and allow to cool slightly. Puree apples in a food processor or food mill. If using the food processor, strain the apples through a sieve to remove the pieces of apple skin.

  • Stir in the cinnamon and nutmeg. Serve at room temperature or refrigerate and serve cold.

Nutrition Facts

179 calories; protein 0.6g 1% DV; carbohydrates 47.1g 15% DV; fat 0.4g 1% DV; cholesterolmg; sodium 2.9mg. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/23/2007
It was great! Nothing beats fresh applesauce in the fall. I recommending cutting the sugar in half, though. It was just a little too sweet. Read More
(19)

Most helpful critical review

Rating: 3 stars
09/30/2011
This is very similar to my recipe. However the point of home made applesauce is to reduce sugar intake! Cook the apples for about an hour over low heat or until fruit is mushy. Use food grinder to puree fruit and remove skins. Add cinammon while warm then refrigerate for best taste. Read More
(16)
25 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/23/2007
It was great! Nothing beats fresh applesauce in the fall. I recommending cutting the sugar in half, though. It was just a little too sweet. Read More
(19)
Rating: 3 stars
09/30/2011
This is very similar to my recipe. However the point of home made applesauce is to reduce sugar intake! Cook the apples for about an hour over low heat or until fruit is mushy. Use food grinder to puree fruit and remove skins. Add cinammon while warm then refrigerate for best taste. Read More
(16)
Rating: 5 stars
09/29/2007
Absolutely Fantastic!!! I didn't even add the cinnamon and nutmeg. It didn't need it. And the sweetness is just perfect. We ate it warm right after I made it. Read More
(14)
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Rating: 5 stars
01/21/2010
this was soo good. I did however only use 1/2 cup of sugar which was just enough! Yummy! Read More
(10)
Rating: 5 stars
11/09/2011
I always have and always will cook the apples with their skins on and then put them through a foley mill to finish. It's the way my mother made it and I have never liked applesauce made without the skins whether home made or bottled store bought. I've used many different varieties of apples this way. The finished color varies with the type of apple used and the color of its skin. Read More
(8)
Rating: 3 stars
09/05/2011
This is not my favorite applesauce recipe though it was acceptable. I reduced the sugar by half and it was still VERY sweet. I think the extra step with the skins was too much labor for no blush. After I added the cinnamon it turned a bit brown. If you like a very sweet applesauce this would do it though. Thanks for sharing. Read More
(5)
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Rating: 5 stars
07/19/2015
Great recipe! I actually use a variety of apples to achieve a more blushed look (and for taste). I only cook for about 15-20 and use my NutriBullet to puree as we prefer a more solid texture. If you use apple juice instead of water you can cut the sugar a bit. I've done it both ways and both work out just fine. I add extra cinnamon because my kids love it. Read More
(2)
Rating: 4 stars
11/02/2013
I love leaving the skins on when making applesauce. I did cut the sweetener adding honey instead of sugar. I think real maple syrup would work well too. Read More
(2)
Rating: 5 stars
02/01/2017
I made this exactly by the recipe except that I used Gala apples. I left the skins on and when the apples were tender I pureed them skins and all with my stick blender. So easy and absolutely delicious even cold the next day. I will definitely make this again! Read More
(1)