Citric Acid Free Classic Applesauce
Homemade applesauce is one of those simple pleasures that store-bought versions never quite nail, and this recipe is a perfect reminder of why making it yourself is so worth it. The combination of tart Granny Smith and sweet Honeycrisp apples creates a beautifully balanced sauce with natural depth of flavor that no jar from the shelf can replicate. For anyone avoiding citric acid ā a preservative that sneaks into a surprising number of commercial applesauces ā cooking a batch from scratch is genuinely the easiest workaround. Fresh lemon juice handles the brightness here, so you get that gentle tang without any processed additives. A touch of cinnamon and a pinch of salt round everything out, making this taste far more complex than its short ingredient list suggests. You control the texture too, whether you prefer it rustic and chunky or silky smooth, just adjust how much you mash. It's equally good warm off the stove, chilled from the fridge, or spooned over oatmeal, pork chops, or a stack of pancakes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
- 3 lbs apples (about 6 medium; a mix of granny smith and honeycrisp works well), peeled, cored, and cut into 1-inch chunks
- ā cup water
- 2 tbsp fresh lemon juice
- 2 tbsp granulated sugar
- Ā½ tsp ground cinnamon
- ā tsp kosher salt
Instructions
- 1
Combine the apple chunks, water, lemon juice, sugar, cinnamon, and salt in a large saucepan. Stir to coat the apples evenly.
- 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover, and cook for 18ā22 minutes, stirring occasionally, until the apples are completely tender and collapse easily when pressed with a spoon.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!