35 Minute Unsweetened Applesauce Recipe

Make this four ingredient unsweetened applesauce recipe from scratch while you’re literally tidying up or getting ready for bed. It’s that easy!

This applesauce recipe is part of the cool weather 5×5 meal plan. Choose 5 key ingredients and mix and match them to create 5 or more meals and snacks.

The five ingredients used are kale, spicy Italian sausage, apples, garbanzo beans, and tortillas. The idea is to help reduce food waste, save money, and get creative in the kitchen.

Get the full list of recipes and all details here.

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I’ve never been a plain apple fan really, but this homemade unsweetened applesauce recipe is so so good! And there’s no peeling involved. Automatic win!

It’s much healthier than any store bought version, and bonus– there’s no waste at all! The appleseeds and core can be composted, and there’s no plastic container or jars to recycle.

The other great thing is that apples are naturally sweet, so no additional sweetener is needed.

Best Apples for Making Unsweetened Applesauce

The better question is what apples aren’t good for applesauce. You really can’t go wrong here. For sweetness and flavor, the following varieties are recommended:

• Golden delicious
• Fuji
• Pink lady
• McIntosh

It’s perfectly fine to mix and match whatever apple types you have on hand.

How to Make Applesauce from Scratch

For this recipe, you’ll need the following ingredients and a food processor. I use a Nutribullet, but any old processor will do because the apples will already be mushy.

• 4 pounds of apples (about 4 to 6, depending on size)
• lemon juice (to help slow oxidation and prevent browning)
• ground cinnamon
• vanilla flavoring

First of all, no peeling necessary! Because if there was, I wouldn’t be making it. Who has time for that!?

The peel contains all the fiber. Leaving it on will keep you fuller longer, aid in digestion, and it’s just healthier all around. It will also give the applesauce a blushy, pink hue.

To start, slice the apples in half and use a small spoon or melon baller to remove the core and seeds.

Transfer all the ingredients to a pot, along with a half cup of water. Simmer on low to low/medium heat for 30 minutes and that’s it! The apples should be soft and mushy by that time, and ready for processing.

Storing Applesauce

Glass mason jars are my favorite storage method. Homemade applesauce can last in the fridge for about five days. But let’s be real. It probably won’t last for two, because it’s that good!

Freezer storage: Applesauce freezes well. Fill jars up to 2/3 to 3/4ths of the way full, so the applesauce has room to expand.

When ready to eat, simply thaw it in the refrigerator for a day or two for best results.

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