Blushing Applesauce Recipe

Name: Blushing Applesauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10
Ingredients: 5 pounds Macintosh apples, quartered and cored; 0.75 cup sugar; 0.75 cup water; 0.25 cup lemon juice; 1 teaspoon cinnamon; 0.5 teaspoon nutmeg

Cook Time: 25 minutes

This easy homemade applesauce is perfect for serving as a side dish or as a snack. Simple ingredients come together for a smooth, flavorful treat.

Ingredients

5 pounds Macintosh apples, unpeeled, quartered, and cored
cup white sugar
cup water
cup fresh lemon juice
1 teaspoon ground cinnamon
teaspoon ground nutmeg

Directions

Step 1: Place the quartered apples, sugar, water, and lemon juice in a large pot. Bring to a boil over medium-high heat.

Step 2: Once boiling, reduce the heat to medium-low and let the mixture simmer uncovered, stirring occasionally. Cook for about 25 minutes, or until the apples are very soft and have lost their shape.

Step 3: Remove the pot from the heat. Let the apples cool slightly before transferring them to a food processor or food mill. Pure the apples until smooth.

Step 4: If using a food processor, strain the mixture through a sieve to remove the skins for a smoother texture.

Step 5: Transfer the applesauce to a large bowl, and stir in the ground cinnamon and nutmeg. Adjust the flavor as needed.

Step 6: Serve the applesauce at room temperature, or refrigerate it for later. It can be enjoyed cold as well!

Nutrition Facts (per serving)

Calories: 179
Total Fat: 0g (1% Daily Value)
Saturated Fat: 0g (1% Daily Value)
Sodium: 3mg (0% Daily Value)
Total Carbohydrate: 47g (17% Daily Value)
Dietary Fiber: 6g (20% Daily Value)
Total Sugars: 39g
Protein: 1g (1% Daily Value)
Vitamin C: 13mg (15% Daily Value)
Calcium: 17mg (1% Daily Value)
Iron: 0mg (2% Daily Value)
Potassium: 252mg (5% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

FAQ about Blushing Applesauce Recipe

Store the applesauce in an airtight container in the refrigerator for up to 1 week. For longer storage, you can freeze it for up to 3 months. Make sure to leave some room at the top of the container if freezing, as the applesauce will expand when frozen.

Yes, you can use any variety of apples, though tart apples like Granny Smith may result in a more tangy flavor, while sweeter varieties like Gala or Fuji will create a milder, sweeter applesauce.

No, the recipe calls for cooking the apples with their skins on. The skins help give the applesauce a beautiful blush color and add flavor. If you prefer a smoother texture, you can strain the sauce through a sieve to remove the skins after pureeing.

Yes, you can adjust the sugar to suit your taste. Many people reduce the sugar by half and find it still delicious. You can also experiment with alternative sweeteners like honey or maple syrup.

Yes, you can make the applesauce ahead of time. It keeps well in the refrigerator for up to a week, and it can be frozen for longer storage. Just make sure to cool it completely before storing.

If you don't have a food processor or food mill, you can use a hand blender or a potato masher to puree the apples. If you prefer a smooth texture, you can strain the sauce through a fine mesh sieve to remove any remaining solids.

Yes, you can add other spices such as allspice, ginger, or cloves for a different flavor profile. Some people also like to add vanilla extract for an extra layer of flavor.

If you prefer a chunkier applesauce, you can pulse it lightly in the food processor or skip pureeing altogether and mash it with a potato masher. For a smoother texture, blend it more thoroughly or strain it.

Yes, this applesauce is a great option for babies and young children. Just be mindful of the sugar content if you're serving it to very young children, and consider reducing or omitting the sugar entirely for a more natural taste.

Lemon juice helps balance the sweetness of the apples and prevents browning, but if you don’t have it, you can substitute it with a bit of apple cider vinegar or omit it altogether. The flavor might be slightly different, but the applesauce will still be delicious.

Comments

jukie

10/06/2025 01:52:54 PM

It was great! Nothing beats fresh applesauce in the fall. I recommending cutting the sugar in half, though. It was just a little too sweet.

Monique Ferranto

07/19/2015 05:08:00 PM

Great recipe! I actually use a variety of apples to achieve a more blushed look (and for taste). I only cook for about 15-20 and use my NutriBullet to puree, as we prefer a more solid texture. If you use apple juice instead of water, you can cut the sugar a bit. I've done it both ways and both work out just fine. I add extra cinnamon because my kids love it.

skybird1941

01/31/2017 11:59:02 PM

I made this exactly by the recipe except that I used Gala apples. I left the skins on and when the apples were tender, I pureed them, skins and all, with my stick blender. So easy and absolutely delicious, even cold the next day. I will definitely make this again!

ShinyCocoa3203

08/27/2023 06:15:39 PM

This is so easy and amazing! The hardest part is cleaning the peels out of the food mill, which is WAYYYY easier than peeling apples. I just processed 20 pounds of apples from our tree, and it was a cinch. I made 2 batches exactly how recipe is written and I made 2 batches with 1 tsp. of pumpkin pie spice. I like the pumpkin pie spice better, my husband prefers the cinnamon! WINNING! I'm glad that applesauce freezes well! Oh yeah, this stuff is a gorgeous pink! Recipe is definitely a keeper, thanks!!!

Cora Lynn

12/19/2017 10:30:33 PM

This was a big hit! As someone opposed to peeling fruits and vegetables in order to retain more fiber and nutrients, this recipe was great. I also found it to be sweet enough with half the sugar recommended.

Jennifer S Perkins

08/23/2018 10:33:49 PM

I did half cup sugar and a tablespoon cinnamon since I was out of nutmeg. It was beautiful and delicious!

Dorothy

10/06/2018 10:29:44 PM

I left out the sugar, cinnamon and nutmeg for a pure applesauce. Tuned out delicious!

Ruth A Bernstein

09/30/2011 01:10:54 PM

This is very similar to my recipe. However the point of home made applesauce is to reduce sugar intake! Cook the apples for about an hour over low heat, or until fruit is mushy. Use food grinder to puree fruit and remove skins. Add cinammon while warm then refrigerate for best taste.

Kovax

09/04/2016 08:15:19 PM

This is great I used my prairie sun apples off my trees . No need to sieve , skin is so thin .I also added the nutmeg and cinnamon into the pot once the apples we mush before I blended them in my food processor

Julie Hailparn Ginns

10/02/2015 08:41:36 PM

Very similar to applesauce I make all the time. Use whatever apples are on sale. Use my grandmother's Foley Mill, Sometimes replace sugar with Splenda, add a little vanilla and cinnamon. Nothing better than home made applesauce!!!

Peter Cartella

09/13/2018 01:00:02 PM

Easy, very good. I did add a cup or so of raisins!

Rachel Moore

11/29/2024 01:55:00 PM

I’m so happy I found this recipe.

Frances McAllister Babbino

07/31/2021 05:06:55 PM

The taste was awesome. After it was cooled, I puréed it to make it smooth instead of chunky. I will make this over and over again. Thank you!

Sharon Fischer

03/07/2015 12:33:38 PM

I really recomend this for peolle who have kids!! Its really really awesome!!!

Jsolari85

11/02/2013 05:23:54 AM

I love leaving the skins on when making applesauce. I did cut the sweetener, adding honey instead of sugar. I think real maple syrup would work well too.

Florimel

11/09/2011 01:37:46 PM

I always have and always will cook the apples with their skins on and then put them through a foley mill to finish. It's the way my mother made it and I have never liked applesauce made without the skins, whether home made or bottled store bought. I've used many different varieties of apples this way. The finished color varies with the type of apple used and the color of its skin.

Beckey Shiflett-Mead

01/16/2010 08:38:08 PM

this was soo good. I did however only use 1/2 cup of sugar, which was just enough! Yummy!

Angie

09/29/2007 05:01:25 PM

Absolutely Fantastic!!! I didn't even add the cinnamon and nutmeg. It didn't need it. And the sweetness is just perfect. We ate it warm right after I made it.

Cook Time: 10 minutes