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Homemade Applesauce - You can make it from scratch faster then going to the store

How to Make Homemade Applesauce (Bold Baking Basics)

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Hi Bold Bakers!

Applesauce is a common ingredient in baking. It is often used to replace eggs or to moisten cakes. However it is not widely available. Making your own applesauce is incredibly easy, probably more so than going out to buy it. Keep a jar of Homemade Apple Sauce in the back of the fridge or even in the freezer for all of your baking emergencies.

Applesauce makes great baby food, a low fat dessert and an egg substitute in my recipes.  My mum would stew apples like this and have it with yogurt as a snack. The warm apples on the cold yogurt is really comforting. Side note, it works great in homemade dog treats too.

Coming from Ireland, we use bramley apples to make purees, apple crumble, etc. but that varietal isn’t available here. Every country has different apples but the great thing about my Homemade Applesauce is that you can use any apple at all! That’s right, use whatever apples you have available in your country; they will all make great Applesauce.

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Store your Homemade Applesauce in the fridge for up to 2 weeks. Also, it freezes really well. You can freeze it in labeled ziplock bags or even in ice cube trays. I find it really helpful to have it closeby not only for my baking but to serve with pork for dinner. The sweet puree compliments pork really well.

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Looking for more Apple recipes? Try my Apple Pie Egg Rolls, Apple Cupcakes and Apple and Blueberry Crisp. Any of these will work great this Thanksgiving or Christmas.

5.0 from 4 reviews
Homemade Applesauce
Prep time
Cook time
Total time
Serves: 2 cups
  • 4 apples*, peeled, cored and chopped
  • ¾ Cup (6oz /180g) water
  • ¼ Cup (2 oz/55g) sugar
  1. Combine all ingredients in a medium sauce pan.
  2. Bring to a simmer over medium heat. Cover and reduce heat to low and simmer for twenty minutes.
  3. With an immersion blender, blend applesauce until smooth.
  4. Serve warm or cold. Store in the fridge for up to 2 weeks or freeze it.
*Use any variety of apple you like



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Danielle on October 9, 2017 at 12:15 pm

    Hi there! I’m making this applesauce right now and doubled the recipe so I can freeze in pouches for my little one! I did not use sugar, not sure if that’s what caused this, but it seems to be pretty watery! Do I drain the water before I blend?? Help!

    • Gemma Stafford on October 10, 2017 at 2:26 am

      Hi Danielle,
      This is probably down to the juice in the apples. Some apples are more juicy than others. I would blend it as it is, but if you decide to strain it, then do not waste the juice! you can chill it and add it to smoothies, other drinks etc.
      If you use the same apples again then reduce the water, and start the simmering really slowly, in a covered pot, then the apples will cook in their own juice.
      hope this is of help to you,
      Gemma 🙂

  2. Showiestodin on September 27, 2017 at 4:28 am

    Best applesauce ever. Fresh, smooth and the natural sugars are brought out. Easy to fix and I don’t have an immersion blender. I used a potato masher. Excellent recipe.

    • Gemma Stafford on September 29, 2017 at 3:56 am

      Thank you for this lovely review of this recipe, I appreciate it,
      Gemma 🙂

  3. Jackie Schiller on May 22, 2017 at 5:09 pm

    Love this recipe. 🙂 Made it today and just amazing!

    And apples with pork is one of my favorites!!

    • Gemma Stafford on May 22, 2017 at 9:38 pm

      delighted you like it Jackie 🙂

  4. Rishika on May 8, 2017 at 1:05 am

    Hi Gemma!
    This looks super easy – thanks so much for sharing this recipe!
    I would like to try and make this without sugar (which you’d mentioned would work just as well). But for how long can this be stored in a freezer? And what would be the best way to thaw it before use in baking?

    • Gemma Stafford on May 8, 2017 at 12:37 pm

      Hi there,
      Yes, this is an easy thing to make, and to store.
      I suggest an ice tray, wrapped in cling film, or a plastic bag. Then you can defrost little amounts at one time.
      There are lots of ways to do this, but what you need is to freeze in the amounts you will need to defrost, at any one time,
      Gemma 🙂

  5. lee martin on December 7, 2016 at 12:44 am

    hello Gemma; not to change the subject, but I have a ?, was in the store today + I saw (1st time there) rootbeer extract! at $4.00-5.00 price range of course. but how would you whip up a batch? i’ve infused booze with rootbeer, would it be the same way? thanx

    • Gemma Stafford on December 7, 2016 at 1:18 am

      Hi Lee,
      Haha!Most root beers made today contain neither sarsaprilla root, wintergreen, or cherry tree bark, and are instead made with artificial flavors. Even wintergreen extract, the preferred flavoring for many home brewers, is difficult to attain and typically is made with propylene glycol – a petrochemical! I understand that this was in its time a different thing, containing vanilla but I cannot even imagine how I would replicate it. Sorry, Gemma 🙂

  6. Sufyan Majeed on December 3, 2016 at 12:31 am

    Hi Gemma,
    Can you do a bold baking basic on corn syrup without thermometer and if it uses cream of tartar can I replace it with vinegar or lemon juice? And can you make homemade chocolates (milk,dark and white) with cocoa butter for real chocolate and without cocoa butter for compound or fake chocolate for decorations?

    • Gemma Stafford on December 3, 2016 at 1:14 am

      Hi there,
      The corn syrup one I am working on, I will get it right, but I need time.
      The science of baking, leavening (rising) a bake involves Yeast for breads, Bicarbonate of soda (alkaline) combined with an acid ( cream of tartar, lemon juice, vinegar, buttermilk, yogurt). Baking powder is a balanced version of this. What we use depends on the recipe, Irish soda bread for instance always uses bicarbonate of soda with buttermilk.
      I will probably not make chocolate, I need to pay attention to what ingredients all of the bold bakers out there can find, raw cocoa beans are hard to come by!
      Gemma 🙂

  7. Brandon on November 29, 2016 at 11:16 pm

    Hi Gemma! I was wondering if I could leave the apples unpeeled. Thanks!

    • Gemma Stafford on November 30, 2016 at 2:07 am

      Hi Brandon,
      Some people will say yes! It really depends on the apples, some have tender skins. Bramley apples, in the UK and Ireland are a cooking apple with a tough skin, this would be horrible in the sauce. I prefer a smooth sauce!
      Gemma 🙂

      • Brandon on November 30, 2016 at 7:17 pm

        Do you think unpeeled granny smith apples would be suitable for making applesauce?

        • Gemma Stafford on December 1, 2016 at 2:11 am

          Hi Brandon, this is a question of taste, I do not like peel in mt apple sauce, but some people do!
          Gemma 🙂

  8. Christabel Grima on November 26, 2016 at 12:13 pm

    how many grams of apples ? where i live we have small apples and large apples ? so how can i know how much liquid to add for the small ones and large ones ? thanks ive been adding your basic recipes to my to do list in the upcoming days 🙂 thank you so much. love from malta 🙂

  9. Rachael curtin on November 23, 2016 at 12:50 pm

    Do we have to cool the applesauce before blending it? Or would it be alright to just blend it straight from the stove?

    • Gemma Stafford on November 24, 2016 at 4:45 pm

      I never blend a really hot liquid if I can avoid it, as it can splatter and burn! cool it if you have time, otherwise be careful! 🙂

  10. Beatriz on November 22, 2016 at 1:32 am

    Hi, Gemma!
    Can I leave the sugar out in this recipe?
    By the way, I tried your pie crust recipe the other day and it turned out amazing, much better than others I had tried before!

    • Gemma Stafford on November 22, 2016 at 9:46 am

      That is great Beatriz, I am happy to hear that.
      you can eliminate the sugar, especially when using dessert apples. They are sweet enough!
      Gemma 🙂

  11. nabeel ahmad on November 21, 2016 at 11:05 pm

    is inspired home your website

    • Gemma Stafford on November 22, 2016 at 10:04 am

      Hi there,
      No, Inspired Home is not my website, though I do like it very much!
      No my next recipe does not contain applesauce, it is a useful sauce for lots of things, including egg replacement,
      Gemma 🙂

  12. nabeel ahmad on November 21, 2016 at 10:47 pm

    do your next recipe containing apple sauce

    • nabeel ahmad on November 21, 2016 at 10:48 pm

      sorry for repeating
      well do u remember me ?
      well I am nida .I have talked before with u

      • Gemma Stafford on November 22, 2016 at 10:41 am

        Hi there Nida,
        Now I am not sure if you are asking me this question! If so, yes, i do remember you, it is good to have you with us,
        Gemma 🙂

  13. Danielle Kerwin on November 21, 2016 at 10:37 am

    To flavor the sauce, you said you can use cinnamon. How much cinnamon would you recommend to add?

    • Gemma Stafford on November 22, 2016 at 10:20 am

      Hi there, for me about 1/4 teaspoon, though some people would like much more than that! a little nutmeg is gorgeous in this too.
      Gemma 🙂

      • Danielle Kerwin on November 25, 2016 at 11:45 am

        Thank you! I can’t wait to try this recipe 🙂

  14. Logjam on November 21, 2016 at 8:59 am

    Hi Gemma, we always have a surplus of apples from our trees, even after giving lots away. We have always used the same recipe, with double the sugar for canning (in Jars)them. There are 52 weeks in the year and we always process 50 jars. There’s always some left over before the next harvest. You need the extra sugar for preserving, but you can’t beat fresh made with less sugar.

    • Gemma Stafford on November 22, 2016 at 10:27 am

      Hi there, that is interesting! Where i grew up in Ireland there was no tradition of canning. The apples would be stored, in a single layer, in a cool place.
      We have a cooking apple in Ireland and the UK called a Bramley apple. This is a super sour apple, needs loads of sugar, and it would be used with blackberries to make preserves, to balance the pectin.
      Do you know of a similar apple in the US? it is large, very green, bumpy and could not be eaten in the hand as a dessert apple.
      Thank you for telling me this,
      Gemma 🙂

  15. Ann on November 21, 2016 at 8:41 am

    Hi Gemma! Thanks a lot! Always wondered how to make Apple sauce. I’m really excited for the results of the contest?when can we have them?

    • Gemma Stafford on November 22, 2016 at 10:29 am

      Hi Ann,
      I am waiting for kevin to pass them over to me, in the next day or so!
      Thanks for your patience,
      gemma 😉

      • Maxine on February 7, 2017 at 6:50 am

        Hi Gemma!!!! I was wondering what u can do if I don’t have the blender u used to smooth out the applesauce what can I use it instead?

        • Gemma Stafford on February 7, 2017 at 10:27 am

          Hi Maxine,
          Before there were blenders there was elbow grease, and a whisk! You can do this by hand if you can manage it, or use a hand held whisk either, for this it is easy,
          Gemma 🙂

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