Easy Homemade Applesauce with No Added Sugar
Make applesauce at home. This simple 3-ingredient recipe is healthy and delicious. It's great for babies, children, and everybody, actually! With no added sugar, it's a naturally sweet treat without the guilt.
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Nicole Lasam
2/21/20252 min read
This recipe is a child-pleaser (and an everybody-pleaser). It’s easy to make, has no added sugar, and keeps the doctor away. (Unless that doc decides to drop by for a bowl of it, that is!) Applesauce is one of my favorite homemade sweets because it’s easy to make and chock-full of nutrients. The most time-consuming bit for the busy mom is the cutting and peeling, but after that, you can leave it to cook for 20 minutes, then come back to blitz it all into the yummy sauce.
Choose medium- to large-sized apples as opposed to small ones, as you will have to peel and seed/core them. Take note also that you can use different varieties of apples for this recipe, even combining varieties of sweet and sour apples if you like. The natural sweetness of the fruits will always shine through, so you’ll never need to add sugar.
When stored correctly, the applesauce should last in the refrigerator for two weeks, although I doubt that it lasts longer than two days—it will be eaten up all too quickly, especially if, like me, you have many little ones at home.
Easy Applesauce
Yields 2 cups or 500 mL
Equipment
Instant pot or stock pot
Blender
Ingredients
6 pcs Apples, quartered, peeled, and seeded
1 cup Water
1 stick Cinnamon
Procedure
1. Place all ingredients into the pot and cover with lid. If using the Instant Pot, set to Sauté for 20 minutes. If using a regular stock pot, use a medium to low heat and cook for 20 minutes.
2. Remove from heat. Pick out the cinnamon stick with tongs or a spoon.
3. Put the cooked apples (including any remaining liquid from cooking) into the blender and blend till smooth. If the applesauce is too thick, add a little water to get the desired texture.
Let cool in an airtight glass food keeper (keep the lid off while cooling). Once cooled, the applesauce is ready to eat—although I suggest keeping it first for two hours in the refrigerator, as it is best served chilled.
