There’s nothing like the taste of homemade cinnamon applesauce! Whether your apples are picked fresh off the tree or you’ve found the perfect apples at the market, you won’t believe how delicious applesauce is when you make it yourself.
This applesauce recipe also shows you how to can your applesauce using the hot water bath method so you can enjoy it all year round!
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What Is Applesauce?
Applesauce is a mashed or pureed compote made of apples and water, which can be sweetened or unsweetened. In America, it is often spiced with cinnamon, but can also be spiced with allspice, nutmeg, star anise, coriander, or cardamom.
Applesauce is often thought of as an American dish, but its origins are unknown. There are many references to apples in ancient Greek mythology, and applesauce is an easy and effective way of preserving the fruit, so it is likely that some form of applesauce existed as far back as 700BC.
The earliest recorded printed applesauce recipe is from Eliza Smith’s Compleat Housewife in 1769, meant to be served with duck. Early applesauce recipes were savory rather than sweet, and they were served with heavy meats as a way to balance out the fat.
Can I Make Applesauce in the Slow Cooker?
Yes!
Combine all ingredients in slow cooker, then cook on high for 3 hours or on low for 6. Then mash as you would when using the stovetop method. It will be ready to serve or can.
What About the Instant Pot?
Yes!
Combine all ingredients in the Instant Pot and secure the lid. Cook at high pressure for 8 minutes, then do a natural pressure release. Upon opening the Instant Pot, mash with a potato masher and you’re ready to can or serve your applesauce.
What Kind of Apples Should I Use?
This depends upon your taste preferences. If you like a tart-tasting applesauce, Granny Smith apples are wonderful. If you enjoy more sweetness, try Honeycrisp, Gala, or Golden Delicious.
I personally like mixing varieties of apples to get a nice combination of sweet and tart. Granny Smiths and Honeycrisp are a fantastic applesauce duo. I also like to use Golden Delicious and Red Delicious together for a well-rounded flavor profile.
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Directions
- Combine all ingredients in a large pot. Bring to a boil.
- Cover and simmer for 10 minutes. Mash with potato masher to desired consistency. Serve warm or cold, or follow steps to can your applesauce.
- To can, spoon hot applesauce into hot sterilized pint jars to 1/2 inch of the lid. Tap jar on counter to release air bubbles.
- Wipe threads of jars, then screw lids on tightly. Immerse in rapidly boiling water. There should be about an inch of water above each jar. Allow jars to process in boiling water for 20 minutes.
- Remove jars from water and allow them to sit untouched for 12 hours. You will hear popping sounds as the jars seal. After 12 hours, check to see if jars sealed by pressing the lids. If they pop up, they were not sealed properly and should be disposed. Canned applesauce can be stored in a cool, dark place for up to a year.
What Should I Serve With Applesauce?
- Enjoy it at an Oktoberfest meal along with Sausage and Sauerkraut
- Maple Pork Chops share the spotlight with applesauce wonderfully
- Simple and savory Grilled Buttermilk Chicken is a fan favorite
Easy Homemade Cinnamon Applesauce
Difficulty: Easy10
servings30
minutes20
minutes20
minutes1
hour10
minutesWhether your apples are picked fresh off the tree or you’ve found the perfect apples at the market, you won’t believe how delicious applesauce is when you make it yourself.
Ingredients
10 apples, peeled and chopped
1 cup water
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Directions
- Combine all ingredients in a large pot. Bring to a boil.
- Cover and simmer for 10 minutes. Mash with potato masher to desired consistency. Serve warm or cold, or follow steps to can your applesauce.
- To can, spoon hot applesauce into hot sterilized pint jars to 1/2″ of the lid. Tap jar on counter to release air bubbles.
- Wipe threads of jars, then screw lids on tightly. Immerse in rapidly boiling water. There should be about an inch of water above each jar. Allow jars to process in boiling water for 20 minutes.
- Remove jars from water and allow them to sit untouched for 12 hours. You will hear popping sounds as the jars seal. After 12 hours, check to see if jars sealed by pressing the lids. If they pop up, they were not sealed properly and should be disposed. Canned applesauce can be stored in a cool, dark place for up to a year.
Notes
- This recipe makes 6 half pint (8 oz) jars of applesauce.
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