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Homemade Applesauce

Homemade Applesauce
8 votes, 3.75 avg. rating (75% score)

Yield: About 1-1/2 quarts



  • 8 large Macintosh apples, peeled, cored, and quartered
  • 2-1/2 cups water
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup seedless raisins


Place the apples in a large Dutch oven. Add water, sugar, and cinnamon. Set on medium -- low heat and simmer until tender, stirring occasionally. Remove from heat and puree with a rotary beater on slowest speed to the desired consistency.

Stir in the raisins. When the sauce has cooled, pour it into a glass or plastic container and store in the refrigerator. Serve either warm or cold.

Updated Tuesday, April 30th, 2013
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4 Responses to Homemade Applesauce

  1. Christine Richard October 8, 2002 at 11:38 am #

    Directions are great. Simple to make and great tasting.

  2. Anonymous October 23, 2002 at 8:17 pm #

    It was awesome!! Very origional taste. I loved it!

  3. MARSHALL BROWN August 22, 2009 at 4:18 am #

    I love it with raisins.

  4. Sarah September 12, 2013 at 7:50 am #

    Growing up with a dairy farmer father and a school teacher mother meant that Dad did a lot of the prep and cooking of the food we raised and gathered.
    We never peeled the apples for applesauce. We gathered them, washed them and quartered and cored them, put them in a covered kettle with a little water and simmered until soft. Then this was put through the cone shaped food mill set up-how I loved that thing moving the wooden pestle around and seeing the pink sauce emerge from the tiny holes.
    Made this way the sauce has a lovely color and often does not need sugar at all. The hens loved the pomace too.

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