Homemade applesauce tastes fresher than store-bought and gives you complete control over sweetness, spice, and texture. Whether you prefer it plain or warmly spiced with cinnamon, smooth or slightly chunky, this simple recipe makes it easy to create applesauce that matches your tastes and the dishes you serve it with.
Beyond its easy preparation, the best thing about homemade applesauce is its versatility. It pairs beautifully with pork and poultry: this lightly spiced version—featuring cinnamon, cardamom, and vanilla—works especially well with oven-fried pork chops and pork roasts. For roast chicken or other poultry, try omitting the spices and adding fresh herbs like rosemary for a savory twist. If you serve applesauce with a favorite dish, experiment with the flavor to complement that meal.
Featured Ingredients & Substitutions
A few key ingredients make this recipe work. Quantities appear in the recipe card below.
APPLES: For classic applesauce, choose tender, slightly tart varieties that break down easily—McIntosh or Cortland are traditional choices. Honeycrisp was used here for appearance and sweetness; if you use a sweeter apple, reduce the added sugar. Mixing varieties is a great way to balance sweetness and texture.
SUGAR: Cane sugar is used in the recipe, but brown sugar can be substituted for a richer, molasses-like flavor.
CARDAMOM: Cardamom is optional but recommended with cinnamon for a warm, chai-like note. If you don’t have cardamom, increase the cinnamon slightly to compensate.
A Quick Look at Preparation
How to Make Cinnamon Applesauce from Scratch
Below are the main steps and helpful tips. Full instructions are in the recipe card.
PREP THE APPLES: Peel, core, and cut apples into roughly 1-inch pieces. Toss them in a saucepan with lemon juice to prevent browning and brighten the flavor.
COOK THE APPLES DOWN: Add water and sugar, bring to a simmer over medium-high heat, and cook until the apples release liquid and begin to soften (about 8–10 minutes). Reduce the heat, then stir in the spices, butter, vanilla, and a pinch of salt.
FINISH THE APPLESAUCE: Cover and simmer gently for 15–20 minutes, stirring occasionally, until the mixture forms a thick sauce with small tender chunks. For chunkier applesauce, shorten the cooking time and check for tenderness. For a very smooth texture, pass the warm sauce through a food mill.
COOL AND SERVE: Let the applesauce cool slightly before serving or transferring to storage containers.
Cinnamon Applesauce
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Ingredients
- 3 pounds apples, about 6 medium
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup water
- 1/4 cup sugar, or more to taste
- 1/4 teaspoon ground cinnamon, (see notes)
- 1/4 teaspoon ground cardamom, optional (see notes)
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch salt
Instructions
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Peel and core the apples and cut them into 1-inch pieces. Place them in a 3-quart saucepan, add the lemon juice, and toss to coat.
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Add the water and sugar and bring to a simmer over medium-high heat. Cook until the apples begin to break down and release liquid, about 8 to 10 minutes.
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Reduce the heat to medium and stir in the cinnamon, cardamom (if using), butter, vanilla extract, and a pinch of salt.
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Cover and continue cooking, stirring occasionally, for another 15 to 20 minutes, or until the apples have broken down into a thick sauce with small chunks.
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Remove from the heat and allow to cool before serving or storing.
Notes
- ABOUT THE CARDAMOM: Cardamom adds a floral warmth that pairs nicely with cinnamon. If you don’t have cardamom, increase the cinnamon to about 3/8 to 1/2 teaspoon, depending on taste.
- FOR CHUNKIER APPLESAUCE: Shorten the final cooking time and test large pieces for tenderness.
- FOR SMOOTHER APPLESAUCE: For baby-food–smooth applesauce, pass the finished mixture through a food mill.
- STORAGE: Cool applesauce to room temperature before sealing in a container. Refrigerate up to 3 days or freeze up to 3 months. Thawed applesauce may separate slightly; drain excess liquid if desired and stir before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Make It Your Own: Homemade Applesauce Recipe Variations
Try these simple variations to change the flavor profile.
ROSEMARY APPLESAUCE
Use the same method but halve the sugar and omit cinnamon, cardamom, and vanilla. Add 1 to 1½ sprigs of fresh rosemary while cooking, then remove before serving for a savory, herb-forward applesauce that pairs well with poultry.
HONEY GINGER APPLESAUCE
Substitute 3 tablespoons honey for the sugar and use 1/2 teaspoon ground ginger in place of the cinnamon and cardamom. Finish with a light dusting of nutmeg before serving for a warm, slightly exotic flavor.
SPICED CIDER APPLESAUCE
Replace the water with apple cider and the sugar with 1 tablespoon maple syrup. Omit cardamom and add 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and a pinch of ground cloves, or substitute 1/2 teaspoon pumpkin pie spice for a cozy seasonal variation.
Adjust sweetness and spice levels to taste when trying any variation.