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Adventures in food for curious cooks.

Homemade Applesauce


Homemade Applesauce

Lynley Jones

This recipe was originally created for our Make Your Own Lunch cooking class.

Serves 4-6


Homemade applesauce made in the Adventure Kitchen

½ cup of water

4 3-inch cinnamon sticks (or 2 longer ones broken in half), optional (see notes)

5 medium-sized flavorful apples, cut into chunks with the skin on

Pinch of salt


1.   Put the water in a medium-sized pot and add the cinnamon sticks if you are using them. Bring to a boil over medium-high heat with the lid on. When the water is boiling, add the apples and turn the heat down to medium.

2. Let the pot simmer for 25-35 minutes with the lid slightly askew. You wan to allow just a bit of steam to escape, but not too much. Do not allow the pot to dry out.  If the apples begin to stick to the bottom of the pan, add another splash of water. Apples are done when they can be easily smashed with a fork.

3. Remove the cinnamon sticks and transfer the apples into a blender (or alternatively, use an immersion blender). Add a pinch of salt and blend the apples thoroughly into applesauce.


I like to leave the skin on to make applesauce. The skin has a lot of the nutrients and fiber of a whole apple. Plus, depending on the color of the apple skin, your finished applesauce may even look a little pink at the end! But if you'd rather remove the skin, be my guest.

I think cinnamon is delightful in applesauce! But if you don't share that opinion, please by all means feel free to leave it out.

Store covered in the refrigerator for weeks or freeze. You can also try eating it warm, right out of the pot, for a special treat.

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