Homemade Unsweetened Applesauce

This homemade unsweetened applesauce recipe is so easy to make and it’s naturally sweet.  The only ingredients are apples and water, that’s it!  There’s an option to add cinnamon, which is super good while still warm.

There is something about homemade 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.

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 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. 

What Apples are Best for Unsweetened Applesauce

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.  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.  Of course, if you use a more tart apple the applesauce won’t be as sweet, but a combination adds another component of flavor.

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.  Leaving the peels on will make the applesauce darker in color, as well as adding the cinnamon (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 have a personal preference 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 can just stir 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 full 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.

The Amount of Water Needed for Homemade Unsweetened Applesauce

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 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.

How to Cook Unsweetened Applesauce on the Stovetop

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 mash easily.

Remove the cinnamon sticks (if using) before blending.

Use an immersion blender for a smooth consistency or a potato masher for a chunkier consistency.

How to Make Instant Pot Applesauce (No Sugar)

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 the 5 minutes of cooking time, let the instant pot release naturally.  It may take about 20 minutes to naturally release the pressure.  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 Method

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 and 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

The applesauce will last about 7-10 days in an air-tight container in the refrigerator.  Alternatively, you can freeze for 2-3 months in a freezer-safe air-tight 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.
• Replace 1 ½ pounds of apples with pears.
• Add a teaspoon of vanilla extract.
• Lots of recipes suggest adding lemon juice, 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.

I hope you enjoy this unsweetened applesauce recipe, it’s perfect for fall!  

You also might enjoy my recipe for a 5-minute apple cinnamon oatmeal, it’s also perfect for fall and when you need a quick breakfast.

Originally published on October 4, 2019, updated on September 20, 2021.

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