Basic Unsweetened Applesauce


by: It's Not Easy Eating Green

This is a very basic recipe for unsweetened applesauce. I use it all the time in the kitchen. I add it to pancakes, muffins and breads. Using sweetened applesauce just won’t do when baking. I like to add my own sugar in my own way when cooking. The kids usually like a little sugar in their applesauce though, so when they want some to eat, I stir a little sugar into the already made unsweetened version. I can’t be bothered with peeling apples. Since I use organic apples, I just don’t. If your apples are low spray or conventional apples, peeling the apples is an important step to prevent pesticides from ending up in your applesauce. This recipe is fast and easy, and it tastes of apples and autumn and nothing else.


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serves: 24

12 cups apple quarters

1 1/2 cups water

1 tablespoon lemon juice

Nutrition Facts
Basic Unsweetened Applesauce

Servings Per Recipe: 24

Amount per Serving

Calories: 27

  • Total Fat: 0.1 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0.3 mg
  • Total Carbs: 7.1 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 5.6 g
  • Protein: 0.2 g

how is this calculated?

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1.  Wash, core and quarter the apples. If you do not have an apple corer, quarter the apple and slice the cores out by cutting off the inside point of each apple quarter. Use a large measuring cup to determine how many cups of apple quarters you have. For every four cups (1 quart) add 1/2 cup of water and a teaspoon of lemon juice to a large pot along with the apples. Bring the apples to a simmer over medium heat, stirring the apples every few minutes until the apples have cooked down so that all the apples are under the liquid line. Continue to simmer the apples until very soft, about 30 minutes. When the apples are very soft and falling apart, remove from the heat and force through a strainer, food mill or potato ricer. Discard the solids. Store apple sauce covered tightly in the refrigerator for a week or two. Apple sauce can also be frozen in small containers for many months.

2.  For sweetened apple sauce add 2 tablespoons of white or brown sugar to every cup of apple sauce. For cinnamon apple sauce, stir in a 1/4 teaspoon of ground cinnamon for every cup of apple sauce.

Cooks' note:
This is an original recipe by Rebecca Richmond. It fist appeared on my blog at:

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