Soy Free Classic Applesauce
There is something deeply satisfying about making applesauce from scratch, and this version is the kind of simple, wholesome recipe that earns a permanent spot in your rotation. A mix of tart Granny Smith and sweet Honeycrisp apples creates a beautifully balanced sauce ā bright, lightly spiced, and far more flavorful than anything that comes out of a jar. A squeeze of fresh lemon juice keeps the flavors lively while a touch of cinnamon and just enough sugar round everything out without making it cloying. The whole thing comes together in a single saucepan, and you control the texture ā leave it a little chunky or mash it smooth, depending on your mood. Store-bought applesauce can be surprisingly tricky to vet, with additives and natural flavors that aren't always what they seem, so knowing exactly what went into your pot is a genuine relief. Serve it warm alongside pork chops, spoon it over oatmeal, or eat it straight from the bowl ā honestly, no judgment here.
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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.
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