How to Make Unsweetened Applesauce

There is something about making your own applesauce.  It’s beyond comparison to the store-bought stuff and incredibly easy to make.  It has a richer apple flavor but without the added sugar.  Honestly, buying a container of applesauce is a lot easier, but for those special occasions (or because you love applesauce) try it homemade.  Enjoy it as a side dish or as a healthy snack.

You have control of the texture and sweetness, and you can change it with different variations.  Try cinnamon or pumpkin pie spice.  Mash it for a chunkier version or blend it with an immersion blender for a smooth version.  Use all the same types of apples or use a mix of several different types.

So you have options, I included instructions for the instant pot, stovetop, and slow cooker. Have leftover applesauce? Try it in applesauce overnight oats, vegan baked oatmeal with apples, or vegan cranberry orange bread.

Recipe features

• The homemade applesauce recipe only needs one simple ingredient, apples! 
• Prefer it smooth or chunky?  You can adjust the texture.
• Making it from scratch lets you adjust the flavor.  Use different kinds of apples or add cinnamon for spice or fresh lemon juice for a little tang.
• Serve it warm or cold.  Warm cinnamon applesauce in the fall is the best!
• The healthy applesauce recipe also freezes well!

What apples are best?

A variety of apples or a combination of apples can work.  I predominately use Gala apples because they’re a good price at my store and they’re sweet.  Other apples that work great are Jonagold, Fuji, Honeycrisp, Pink Lady, and McIntosh. 

If you use a tart apple like Granny Smith apples, the no-sugar applesauce won’t be as sweet.  If it's too tart you can add a sweetener like maple syrup or use a combination of tart and sweet apples.  Using a combination will also produce a lovely applesauce since each variety has its own distinct flavor. The softer varieties do break down easier during the cooking process. 

To peel or not to peel apples

There is no need to peel the apples, the skins will break down and begin falling apart during the cooking process.  Peeling the apples will make for a smoother texture.  Leaving the peels on will make the applesauce darker in color, adding cinnamon does this as well if you choose to do so.  

Not peeling makes prep work easier and retains more of the fiber found in apples.  Of course, if you prefer to avoid apple skins, then simply peel them. 

1. Applesauce made with peeled apples.
2. Applesauce made without peeling apples.
3. Cinnamon applesauce.

Blending applesauce

Once the apples are done stewing, use an immersion blender for a smooth consistency and to puree the apple skins (if you kept them) with the apples and their juices.  A potato masher works well if you’ve peeled the apples and prefer chunkier applesauce.  The instant pot breaks down the apples so much that if you peel them, you may just need to stir them for a chunkier consistency.

If you don’t have an immersion blender, transfer the apples and their juices to a blender.  Only fill it halfway when blending hot liquids.  Vent the feeder cap to release any pressure from the hot liquid and use a clean towel over the opening of the feeder cap to prevent splattering.  Alternatively, let the apples cool completely before pureeing.

I haven't used a food processor or a food mill to blend the no sugar applesauce, so I can't say for sure how well they work.  

How much water is needed?

The amount of water needed is going to depend on your own personal preference for how thick or thin you like your applesauce and how hot your slow cooker or instant pot gets. Some slow cookers run hotter than others and some instant pots are more prone to a “burn warning.”  

You may be wondering how to fix this with the slow cooker, well that’s easy.  Start with ¼ cup of water for a thicker consistency and ½ cup for a thinner version.  Check halfway through, there may only be a little liquid at the bottom of the pot. That’s okay, there needs to be a bit of liquid.  

Check the second time about an hour out (for the low setting) or about 45 minutes out (for the high setting) from being done.  The apples should be releasing more liquid as they continue to cook, but if it’s too dry at this point add another ¼ cup of water.  

For the instant pot, if you know yours is prone to a “burn warning” try adding ¼ cup of water.  I use the Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 quarts.  I don’t add water to my instant pot with the apples, because I prefer a thicker sauce.  This may cause a burn warning for some pressure cookers.  While testing, a ¼ cup of water created thinner applesauce for me.  

Tips

• Cutting the apples into uniform pieces helps to cook the apples evenly.
• The cinnamon is optional.  If you use cinnamon sticks, be sure to remove them before blending.

Stovetop instructions

Peel or don’t peel your apples (your call), core them, then chop them into about 1-inch pieces.

Combine the apples, ¼ cup water, and cinnamon (if using) in a large pot. Bring to a boil, then reduce to a simmer. Cook covered, stirring occasionally for about 20-30 minutes or until the apples have softened and can be mashed easily.

Remove the cinnamon sticks (if using) before blending.

Use an immersion blender for a smooth applesauce or a potato masher for a chunky applesauce.

Instant pot instructions

Peel or don’t peel your apples (your call), core them, then chop them into about 1-inch pieces.

Add the apples, water, and cinnamon (if using) to the instant pot.  Stir to combine.

Some models may be more sensitive to a “burn warning” when there’s not enough liquid in the instant pot.  My instant pot did fine with ¼ cup of water, but it came out too thin for my preference.  So I prefer adding no liquid for a thicker consistency. 

Turn the vent valve to sealing and cook on manual or high pressure for 5 minutes. Turn off the keep warm function.

It may take about 10 minutes for the instant pot to come to pressure. 

After 5 minutes of cooking time, let the instant pot release naturally.  It may take about 20 minutes to release the pressure naturally.  Remove the cinnamon sticks (if using). 

Then just stir to combine or use an immersion blender if you kept the peels on.

If there’s too much liquid, the sauté function can be used to get rid of the excess liquid.  Turn the sauté function on and stir frequently to encourage evaporation.  This method can be messy from the applesauce splattering.

Slow cooker instructions

Add the apples, water, and cinnamon (if using) to a slow cooker.  I prefer thicker applesauce, so I only add ¼ cup of water.  If you prefer a thinner applesauce use ½ cup of water.

Cook on low for 6 hours or high for 3 hours.  Check two times during the cooking process.  Check about halfway through for liquid, the apples should be releasing their juices, but there may be very little the first time you check. 

That's okay, just make sure there is some. Check the second time about an hour out (for the low setting) or about 45 minutes (for the high setting) from being done.  There should be more liquid; if not, you may need to add some water. 

Remove the cinnamon sticks (if using) before blending.

Use an immersion blender for a smooth consistency (or if you keep the skin on) or a potato masher for a chunkier consistency.

Storage

Let the homemade unsweetened applesauce cool before storing. Then, store for 7-10 days in an airtight container in the refrigerator.  Alternatively, you can freeze for 2-3 months in a freezer-safe airtight container.  Leave at least 2 inches from the top of the container when freezing to allow for expansion.

Recipe variations

• Replace 1 teaspoon of ground cinnamon with pumpkin pie spice.  The pumpkin spice mix is a blend of cinnamon, nutmeg, ginger, cloves, and sometimes allspice.
• Add a teaspoon of vanilla extract.
• Lots of recipes suggest adding lemon juice, but after taste testing, I prefer it without.  The lemon juice will cut through the sweetness, but since there is no added sugar it’s not overly sweet.
• I like lots of cinnamon, so I use 2 teaspoons of ground cinnamon.

More apple recipes

Recipes that use applesauce

• Vegan pumpkin muffins (oil-free)
• Pumpkin peanut butter muffins
• Vegan cranberry orange bread