Farmhouse Applesauce

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Ah, the delights of sumptuous, sweet, juicy, homemade Farmhouse Applesauce. If you have one of those handy-dandy apple peeler-corer-slicer tools, this job gets done in a hurry. And you’ll have lots of peels and cores to add to your garden’s compost pile. This sauce freezes beautifully, so go ahead and buy a bushel of apples from your farmers’ market. Cook a big batch to freeze, and enjoy until next year’s apple crop comes in. That’s what we do.

farmhouse applesauce

Farmhouse Applesauce

By September 29, 2014


  • 12 medium - apples, peeled, cored, and chopped
  • 1/4 cup - apple cider or water
  • 1 cup - turbinado sugar


  1. In a large stockpot, over medium heat, combine the apples, cider, and sugar. Cover and cook for 15 minutes.
  2. If the apples are soft enough to mash with a potato masher, remove them from the heat, and mash until you reach your desired consistency. We like ours chunky, as you see in the picture.
  3. If the apples are not soft enough to mash with a potato masher, continue cooking, in 10 minute increments, covered, until soft enough to mash. Check that the apples are not sticking to the bottom of the pot. Add a little more cider or water if necessary to prevent sticking.
  4. Once the apples are mashed, taste and sweeten with more sugar if desired. The amount of sugar you add will depend on your preferences and the type of apple you use.


You can make this applesauce sugar-free if you like. The longer you cook the apples, the sweeter the sauce will be. But don't cook too long or you'll end up with apple butter! A delicious creation, but perhaps not what you were aiming for.

You can use just about any apple to make apple sauce. I grew up with my grandfather's apple orchard in my back yard, and I tried many varieties to make applesauce. Sweet apples, such as Golden Delicious, may need a splash of lemon juice during cooking to add a little tartness. Tart apples, like Granny Smith, don't need it, but they'll probably need more sugar. Experiment with different varieties, or a blend of varieties, to create your own signature sauce.

While our prefered applesauce is chunky-style, I also make one big batch of smooth, unsweetened sauce that I use in cooking, such as in pancakes. Freezing it in quart jars ensures that we have a steady supply long after our apple harvest has come and gone.

Nutrition Information

Nutrition (per serving): 96 calories, 98% calories from carbohydrates, <1% calories from protein, 1% calories from fat, 1.3g fiber.

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