Traditional recipes

Sarah's Homemade Cinnamon Applesauce

Sarah's Homemade Cinnamon Applesauce

This seriously easy recipe makes delicious homemade applesauce in no time.MORE+LESS-


lbs sweet apples such as honeycrisp, pink lady or fuji

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  • 1

    Peel and core the apples. Then, cut into 1 inch chunks.

  • 2

    Combine the apple chunks, lemon juice, cinnamon, nutmeg and water in a medium saucepan.

  • 3

    Cover and cook the apple mixture over medium heat for about 25 minutes, stirring occasionally, until the apples are soft. Use a potato masher (or the prongs of a fork) to mash the apples to further break them down. Stir, and cook two more minutes. Remove from the heat

  • 4

    Serve warm from the pan or store in the refrigerator for up to one week.

No nutrition information available for this recipe

More About This Recipe

  • For our Facebook fans: This is Homemade Cinnamon Applesauce. It's easy, flavorful and has no added sugar in the recipe. This is Part 1 in our Apple Series this week.

    One of my earliest memories is sitting at the kitchen counter in my grandparents' home, helping my aunt peel, chop and cook up a fresh batch of applesauce. The intoxicating smell of apples cooking would permeate through the house while we cooked. She would boil it on the stove before mashing the apples and serving it with fresh potato pancakes.

    Aren't food memories the best? Just talking about that, I feel like I am back in that kitchen, knees pressed to the caned stools, waiting to take a bite of the tender potatoes and sweet applesauce. And it's like my grandmother will just walk in the door again, with my grandfather right behind her, both home from church.

    I can't go back to that time, and I can't recreate that scene, but I can fill my home with the familiar, comforting scent of cooking homemade applesauce -- and give my children happy food-related memories.

    The applesauce pictured is my Homemade Cinnamon Applesauce, which is actually (added) sugar-free. When my son was an infant, I started making homemade applesauce -- for the first time since my childhood -- and I discovered that if you start with sweet apples (sweet-tart is good too, as long as they are more sweet than tart), then you don't need to add any sugar.

    This applesauce is flavorful and sweet with tart notes. I love eating a bowl of warm applesauce, just out of the pan. It's amazing. But it's also great to have a stash of this in the fridge for breakfast time (or lunch or whenever!).

    To make this, you peel and core the apples, then cut them into chunks and mixed with some seasonings, lemon juice and water. The applesauce is cooked, covered, for 25 minutes or so, until the apples are tender. But it's important that you stir it during that time -- so it doesn't stick or burn. Then you mash the soft apples, stir and cook a teeny bit more, before serving.

    It's super easy. Really.

    Looking for a sweetened applesauce? Check out the Applesauce recipe from Betty Crocker.

    Watch for Part 2 in our Apple Series, coming up soon.

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.

Cinnamon Applesauce Muffins


This Cinnamon Applesauce Muffin recipe has a happy ending but the road to that ending was a bit rough. After making them a couple of times and feeling fairly confident that I had a solid recipe ready to post, my mom made them and after tasting them again, we both agreed they were still lacking!

Ugh. Unpublishing a post that has already been sent out is no fun. I constantly feel the push (internally) to post recipes here regularly, but there are times when I just have to tell myself to focus on quality rather than quantity and hold off. This tension is especially strong when I look at all the other amazing bloggers around me posting left and right, and that comparison trap lures me right in.

It always helps me to recognize that in most aspects of life, there are seasons. Some seasons are for focusing on building a business, some for growing it strong, and some for maintaining the momentum you’ve worked hard to build.

As the new school year has started, I feel pulled in quite a few directions… Keeping my home, pouring into friendships, homeschooling, mothering, and being a wife are my callings. My sacred callings.

Blogging, recipe development, and photography are the cherry on top. What a gift it is to be able to share my endeavors in the kitchen with such a supportive community. I always feel so thankful to have such a sweet and encouraging family of followers here!

What’s to Love about Cinnamon Applesauce Muffins…

So here’s to second (and even third) chances! I always strive to post my best work here, and these Cinnamon Applesauce Muffins are good to go! They are lighter, sweeter, and are more flavorful than the first round. I actually had to just scratch the first recipe framework and used the ratio of wet and dry ingredients that works so well in my Best Ever Pumpkin Muffins. Have you tried those yet? They are no doubt my most popular recipe!

They aren’t as sweet as cupcake as they are muffins, but there’s just enough sweetness to carry the flavors from the applesauce and cinnamon without falling flat. Here’s an interesting article I found on the difference between muffins and cupcakes, in case you are wondering.

I hope you enjoy, and always, thanks for reading.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

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Cinnamon Applesauce Recipe | Quick, Easy & Very Delicious

I&rsquove spent the last 5 years consuming Mussleman&rsquos apple sauce, but today I decided that enough was enough and decided to make my own cinnamon applesauce recipe.

Who knew applesauce was this easy to make? If I had known how easy it was to prepare, I would have started making my own cinnamon applesauce recipe a long time ago. Thankfully, it&rsquos never too late and I&rsquom so glad I realized this sooner.

To be honest with you, the first time I discovered applesauce was at summer camp in 2016. I was a camp counselor (my first job ever) and we had to serve the little kids applesauce as their midday snack. And being the exhausted camp counselor that I was, I decided to try kid food.

Turned out to be the best thing I had ever tried since sliced bread. It was so good that I stopped buying apples completely.

That being said, this recipe is super easy to make. However, you will need to exercise some patience because your cook time would be quite long. If you have a slow cooker, then feel free to toss this is your slow cooker while you go about your day. The longer you leave the apples to boil, the softer it will become, making it easy to mash eventually.

By the way, although this recipe calls for cinnamon, keep in mind that it&rsquos optional. You can eat apple sauce without cinnamon and still find it delicious. However, the cinnamon gives it an extra kick that I find appetizing.

One tip I would recommend to you is to select really sweet apples. There are a variety of apples that are just plain sour in my opinion. Therefore, make sure you pick the right kind. And hey, don&rsquot forget to peel off the skin before preparation.

To make the dough for these, just mix 2 cups of applesauce and two cups of cinnamon (plus a tablespoon of glue if you like.)

The dough should be fairly stiff, or it’ll be too sticky to roll out. So if it seems too wet, just mix in a bit more cinnamon.

Dust your countertop with cinnamon, and roll the dough out, just like you would if you were making real cookies.

Use your favorite cookie cutters to cut out shapes. I wouldn’t choose anything too large because the possibility of breakage is higher with a large ornament.

Incidentally, I’m so used to snitching small bits of cookie dough, I very nearly ate this dough several times because it looks like a delicious sort of ginger cookie. Fortunately, I caught myself in time.

Place the ornaments on a cookie sheet, and reroll the scraps to make more ornaments.

Use a toothpick or a straw to make a hole at the top of the ornaments. Make the hole bigger than you think it should be, since the ornaments will shrink some as they dry.

I just wiggled the toothpick around until the hole was large enough.

Now, several of the recipes I came across suggested baking these at 200 ° F for 2.5 hours, but on the day we made these, we didn’t have time for that.

So, we just left ours on the baking sheets to dry at room temperature (which does take longer, but you don’t have to actually be involved in the process!)

This took a few days, but of course, that can vary a lot depending on how dry the air in your house is.

I didn’t find it necessary to put ours on racks, and I didn’t turn them until the very end, when they were quite firm and there was just a small wet spot on the bottom.

Menus & Tags

Delicious, easy, and only four ingredients! The perfect way to get rid of apples that are about to go off.

I made this using some leftover chopped apples that I had after making apple dumplings. My 4 year old son loved it. The only thing I did different is decrease the recipe (since I was using leftover apples), used white grape juice instead of water, and I used splenda baking blend instead of sugar.

I make this every fall. A trick my mom always did. when the apples are done cooking, throw several old fashion red hots in and let them melt, stir. Gives a pretty color and a little more taste.

This is sooooo good. Made 2.5 times the original amount, and I just ate way too much in one sitting. It's such a pain to peel all those apples, and I feel like you lose a lot of good apple, so I just cored them, cut them in quarters, and cooked them that way. Once it cooled, I used my hands to squeeze the peels away from the apples. That worked pretty well.

Delicious! I doubled the recipe and brought it on a ladies' weekend trip they raved about it. I made this recipe using 1/2 macintosh apples(sweet) and 1/2 granny smith apples(sour). I only put in 3/4 of the amount of sugar requested in the recipe (this was just the right amount). The cinnamon makes the applesauce look dark, so put in a smaller amount or sprinkle on top. I used my apple-peeler-corer and I did not have to mash.

I have never made applesauce until a couple of days ago and this recipe is delicious and I will be making it over and over mom in law was eating it and said this is great applesauce tastes like simple and not a lot of ingrediants and that is what I love in a recipe..thanks for submitting. )

I like to use Granny Smith apples in this recipe along with brown sugar and a full teaspoon of apple pie spice. This recipe doubles and triples well. Excellent way to use banged up/discounted apples and this makes a great fill-in for oil/eggs to lighten up your baking.

Very delicious! My thirteen year old daughter is my applesauce "expert" and taste tester. She loves cinnamon so we added quite a bit more. This applesauce is wonderful served warm with a nice pot roast dinner.

I am seriously sitting here trying to figure out why I buy applesauce. This is EXCELLENT!! I mean for as much as we hemmorage through it, (which is the reason I sought this recipe, I was out. and whats a pork chop without applesauce) I always have apples thanks to my apple tree out back & now I will never be without, thanks!!

I have my grandbaby visiting this weekend from Minneapolis and wanted to make him some homemade applesauce. (I didn't even do that for my OWN kids!) So I chose this recipe, but only as a reference. Because it was for an infant not quite six months old I knew I would add no sugar or cinnamon. But I'll tell you, even if I wanted to, thereɽ be no way Iɽ add this much sugar (a tablespoon per apple?) no matter what size the apples were. Also, knowing apples give off a lot of liquid, 3/4 cup of water seemed a lot. I cut that back to 1/2 cup, and could have used even less - I think 1/4 cup would have been fine. But that's 2/3 less than the recipe calls for! I chunked rather than chopped the apples, so I could do a good fork test on a chunk of apple to make sure it was cooked until tender. Again, because this was intended for a baby, I ran it through the food processor (blender would have worked fine too) rather than mashing it. So two stars as written because of the overload of both sugar and water, even tho' it ended up pure and delicious. I can't wait to see how little Andrew likes it!

I doubled this recipe and made it in my slow cooker. Took about 3-4 hours on high, no need to mash the apples, they mushed on their own.. yummy!

Cozy Cinnamon Applesauce.

Can you believe that I had never made applesauce until last week? My mom made it when we were little, my mother-in-law makes it every year, but I had never tried making it on my own. And the main reason is because I don’t have a food mill. What’s a food mill, you ask? It’s a pretty neat contraption that allows you to easily puree foods. A handle and some discs make it easy to grind the food down and make the puree thinner or thicker according to your preference.

Anyway, I don’t have a food mill. But, I started thinking that I could probably do what I did when I made baby food for my boys: Just use a fine mesh strainer and a large spoon. So I tried it, and it did require a little more elbow grease, but it made the smoothest, most delicious cinnamon applesauce I’ve ever had. It was worth the little bit of extra work. If you don’t own a food mill, don’t let that stop you!

This homemade cinnamon applesauce is so good, you won’t want the store bought version after you taste this recipe.

I used organic Gala apples, and was happy with the taste – they are not too tart. You can use whatever apples you want, but you may have to adjust the amount of sugar to your taste.

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Easy, Fun and Quick.I love it! It's so good! The first time we did it, we accidentally added cumin!!In the end, it turned out great! I REALLY like it! My mom helped me with it.Anyway, I really liked it.

If you want a slightly thicker applesauce, decrease water to 3/4 cup. I also simmered uncovered for about 5 minutes longer. There was still a decent amount of liquid left, but once I used the immersion blender to blend it, the applesauce turned out fine. So much better than store bought!

I ended up having to pour out the extra liquid after simmering it for about 10 minutes. There was too much extra liquid to just let it evaporate. After squeezing the lemon juice and adding the cinnamon, I decided to add some nutmeg, cloves, and a touch of ginger as well. It has a really good holiday flavor. Would recommend!

Good applesauce. Use a food mill for a soother/consistent texture.

Easy and not too sweet. The lemon is a must.

Delicious! I will be making this with fall apples again and again. P.S. I also had to boil off the liquid for much longer than five minutes!

Man, this was excellent! I decided to make it because I like a chunk cinnamon applesauce and can't find them in the store anymore. I used a mixture of apples, sweet and sour, to make this and it worked out very well.

I used about half the sugar and a tablespoon of lemon along with the half teaspoon cinnamon. But instead of going through the hassle of peeling the apples, I cored them with one of those great easy kitchen tools that takes the core right out, and then I cut them in quarters and threw them in a Dutch oven at 250 for about 2 hours with the lid on. I used a food mill to remove the skin and creates the consistency that I like. I like it chunky, so I use the large holed food mill but you can use the fine holed food mill if you like it smooth. Then I cook it down for about 15 minutes, adding the other ingredients, with the apple liquids from the Dutch oven, no added liquids otherwise. Delicious, and super fresh. If you like fresh apple sauce, invest in the tool to core the apples quickly and a food mill, and there's hardly any work to it at all.

This recipe is a keeper! I used granny smith apples, decreased the water to 3/4C, omitted the lemon juice and added cinnamon period to cooking. The applesauce is so delicious and what an easy recipe!

Fill a large salad bowl half full with water and add lemon juice to water.

Peel apples and core. Cut into large chunks. I use an apple slicer and then cut the slices into chunks. Keep the apple pieces in the lemon water to prevent browning until ready to use. Drain before cooking.

Put in a 5-quart pan with about 2 inches of water. Cook on medium heat until apples begin to break down. Add sugar and cinnamon. Reduce heat to low and continue cooking to reduce the liquid until desired consistency. If you don't want chunky sauce, eliminate the Granny Smith apples.

Fills about 10 1-pint jars. Process in water bath for 20 minutes. Water bath canning instructions can be found online.

6 Creative Ways to Use Applesauce

Preheat oven to 350ºF. Line cookie sheets with parchment.

Whisk flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt. Set aside.

Cream butter and sugar until light and fluffy. Beat in egg, applesauce, and vanilla bean paste until combined. Add the flour mixture and mix on low until combined. Scrape down bottom and sides of bowl.

Portion onto prepared sheets using a 2-tablespoon cookie scoop. Bake for 12 minutes or until the tops bounce back when lightly pressed. Remove to a wire cooling rack.

Once completely cooled, make the glaze. Whisk powdered sugar, milk, and vanilla bean paste. The mixture will seem thick at first, then it will loosen. Spoon or pipe over the cooled cookies.

Have you had a chance to try our Instant Pot applesauce yet? I don&rsquot want to be dramatic, but it&rsquos changed my life. I&rsquom now craving applesauce with every meal&mdashand that didn&rsquot happen when I was buying those little cups.

So, we&rsquove all heard of &ldquopork chops and applesauce&rdquo a la Peter Brady, but how about some ways to use applesauce that maybe you&rsquove never considered?

1 - Ice cream sundae sauce

Heat 1/2 cup applesauce with 1 tablespoon light brown sugar and 1/8 teaspoon cinnamon. Once warm, spoon over vanilla bean ice cream and top with chopped toasted pecans. It rivals apple pie&mdashand that&rsquos saying something.

2 - Cheese board accoutrement

Add a little ramekin of homemade applesauce (no cinnamon, please) to your next cheese board. It&rsquos just the right amount of unexpected sweetness paired with cheese and crackers.

3 - Applesauce cookies

Yes, applesauce can be used as a fat replacement in recipes (I think the best application for replacement is in muffins), but what about really letting the applesauce shine? Applesauce cookies are light, fluffy, and soft with a mild apple flavor. Perfect for fall outings!

4 - Potato pancake topping

You haven&rsquot lived until you&rsquove eaten a potato pancake with applesauce and sour cream. Trust me on this one. Make Meseidy&rsquos potato pancakes (they&rsquore the base for this recipe) you can even use instant mashed potatoes! Hint: make the potato pancakes ahead of time and reheat in a skillet or the oven just before serving.

5 - Oatmeal stir-in

Oh, oatmeal really doesn&rsquot get cozier than this! Cook up oatmeal using your favorite method, top with a generous swirl of applesauce and chopped pecans. Comfort food breakfast for fall!

6 - Peanut butter spread

Stir equal amount peanut butter and homemade applesauce until smooth. Spread on toast, bagels, crumpets, graham crackers, you name it. I actually prefer this to straight peanut butter toast. It&rsquos so light and delectable!

Homemade Cinnamon Applesauce

It’s just after the first few days of fall, and already I’m aching to dive headfirst into apple picking, leaf raking and pumpkin pie baking. Two of those things I’ve done already… sort of. My husband Mark and I spent this past weekend planting yellow mums all around the yard, and a few days before I pulled a warm spiced pumpkin cake out of the oven, only to have it be entirely devoured three days later. But what I haven’t done yet is apple picking, and boy am I determined to find an orchard full of my favorite crisp, juicy fruit to pluck from a tree plump with them.

In the meantime, though, I think I’ll keep making homemade applesauce from apples picked from the overflowing bushels at local markets. There really is nothing quite like the taste of homemade applesauce, and nothing more pleasing than filling your home with that amazing aroma of simmering apples, cinnamon, sugar and comforting, warm fall spices.

This applesauce is very simple, absolutely delicious for kids and adults alike, and relatively low in sugar, requiring only 1/4 cup. Whether you enjoy it as is, mixed into oatmeal, yogurt, or a favorite recipe (try it as an ingredient in my Pumpkin Chocolate Chip Granola Bars), you will never go back to the store bought stuff. Wholesome, quick to make and cozy as a warm treat on a cool day, this applesauce is the good stuff that you’ll find yourself craving again and again this holiday season!

Applesauce with Vanilla and Cinnamon

When I think “apple picking,” I picture cool fall days, sweaters, hot cider, and crunching leaves on the ground. I do not imagine 95 degree weather, storm clouds blowing in violently, and getting caught in a torrential downpour.

But remember a few weeks ago when I wrote about NOT taking the kids peach picking ? Well, my mom was in town visiting last week, and when she’s here we have to up our game a bit. She’s not one to just laze around, so on one of the hottest, grossest days of the summer we decided to pack the kids in the car and drive an hour away to go…peach picking. Yeah, that didn’t turn out so well. If you hadn’t noticed, it’s September now and peaches should have been picked around a month ago. So to satisfy the 3 year old in our midst, we managed to pull around a dozen unripe green peaches from the fruitless trees, and my vision of homemade peach ice cream for dessert that night was promptly shattered.

But luckily there was a silver lining to this ridiculous outing. Honeycrisp apples are in season now in New Jersey! We hadn’t intended to apple pick this early, (in fact, I didn’t even know it was possible,) but it was the saving grace to our day, and we hauled out 13 pounds of gorgeous crispy tart apples. We’re an apple family, and Pink Ladies and the ones we got are our favorites. Because we go picking every October, we’ve always been way too late for Honeycrisps, which happen to be one of the earliest varieties available. So this really did feel like a bonus, and made our entire crew happy. (And let me tell you, we needed a dose of happy because there was a whole lot of crank going on.)

I want to tell you that my first thought was “Apple Pie!” But here’s my confession: I’ve never made one before. I know, you’re probably thinking, “how can I possibly be reading this woman’s food blog if she’s never made an apple pie? Isn’t that one of the most basic things people in this country make?” Well, yeah, it might be. And around a dozen years ago I marked a recipe for this amazing sounding Apple Pie with a Cheddar Cheese Crust, and went so far as to make the dough and stick it in the freezer, but I never actually got around to baking it. (It’s a bit embarrassing.) So no, you’re not getting an apple pie post here. I’m sorry.

My first thought was actually, “Applesauce!” Because applesauce is one of my ultimate comfort foods, and it takes such little effort to make it homemade. It’s something my mom loves, and so I’d frequently find it on her stove when I was a kid. Especially at Hanukkah, when it was mandatory to have sweet fresh applesauce to serve with the salty crisp potato latkes she would fry up. When my kids were first eating solid foods, I would make it all the time, but I admit that I buy the little pre-packaged cups at the market way too often these days to stuff in lunchboxes. There’s nothing particularly wrong with them. There’s no added sugar, or funky ingredients, but it’s a waste of money and plastic and I never feel really good about it.

Because I know homemade applesauce, with just a touch of vanilla and cinnamon, tastes ten times better than anything you can buy in the store.

Really. It’s just so easy to make. Crazy easy, that posting a recipe seems a little silly. But then again, I am always surprised when people tell me they’ve never had it homemade before! So if it hasn’t been on your radar, maybe this will inspire you to peel some apples and let them simmer on your stove, filling your whole house with the smells of warm apple pie, but without all the work. The vanilla and cinnamon aren’t very obvious, but give a hint of sweetness and fall that just makes you feel cozy. Healthy, with no extra sugar, there’s just no way to mess this up. I love it straight from the pot, but you can also pack your own little containers for lunches, or throw a few into the freezer to have on hand.

Sometimes it’s the simple things that bring the most comfort.

*Oh, by the way, it wasn’t such a tragedy to skip the peach ice cream, so don’t go worrying about me or anything. Because I decided to make some chocolate ice cream that night instead. And yes, I have a recipe to share with you, but since I seem to be posting chocolate , chocolate , chocolate and more chocolate on here lately, I think I may wait a few weeks to share it. For the sake of balance and all. Then again, can there ever be too much chocolate? Not in my world.

Watch the video: Εύκολα Μπισκότα με μυρωδιά κανέλας και κομμάτια μήλου σε ελάχιστο χρόνο (December 2021).