Return to Content

Homemade Applesauce

Homemade Applesauce
14 votes, 3.86 avg. rating (77% score)
Print Friendly

Yield: About 1-1/2 quarts

This homemade applesauce recipe is easy to prepare, and the raisins add an extra depth of flavor.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo



  • 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 (optional)


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, September 15th, 2015

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

6 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.

  5. Barbara October 2, 2014 at 8:04 pm #

    I wash, quarter and put the apples in a large pan with water, sugar, cinnamon, and nutmeg…simmer until soft. I use a foley food mill to separate skin, and seeds from the apple sauce…..Here again, lovely pink color little to no effort. All the good stuff cooked with the apples….more vitamins and nutrition this way. Once you make your own apple sauce….anything else is substandard.

  6. Melissa November 10, 2014 at 10:04 am #

    I, too, leave the peels on while cooking and run the apples through a food mill once cooked. My favorite apple variety for making applesauce is Ida Red: sauce made from this variety takes on the prettiest pink color you could ever imagine. Sugar is optional but cinnamon is a must. I purchased my food mill for less than five dollars at a garage sale, but Williams and Sonoma makes a nice one, but it’s pricey. It will pay for itself, however, when you factor in the cost of jarred applesauce you won’t have to buy.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111