Unsweetened Applesauce
A naturally sweet, silky-smooth puree made from just apples and a splash of water. No added sugar, just the pure taste of fruit. Perfect as a side for pork chops, a fat substitute in baking, or a wholesome snack straight from the fridge.
For 4 servings
- prep
Prep the apples.
1.Peel the apples with a vegetable peeler.2.Quarter each apple, remove the core and seeds.3.Chop the apples into roughly 1-inch chunks.TIPA mix of sweet varieties like Fuji or Gala with tart ones like Granny Smith gives the best depth of flavor without needing sugar. - boil · ~20 min
Cook the apples down.
1.Place the chopped apples in a medium saucepan.2.Add ¼ cup water and bring to a boil over medium-high heat.3.Reduce heat to low, cover, and simmer for 15-20 minutes until the apples are very soft and break apart easily with a spoon.TIPStir once or twice to ensure even cooking. Add a tablespoon more water if the pot looks dry before the apples soften. - mix
Mash or blend to desired consistency.
1.Remove the saucepan from heat.2.Mash with a potato masher for a chunky, rustic texture, or puree with an immersion blender for a perfectly smooth sauce.3.Stir in the fresh lemon juice.TIPThe applesauce thickens as it cools. Aim for a slightly looser consistency than you want for the final dish. - serve
Serve warm or chilled, finished with a pinch of cinnamon if using.
Ladle into bowls and serve immediately, or transfer to an airtight container and refrigerate until cold. The flavor deepens overnight.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel and chop apples uniformly so they cook at the same rate and break down evenly.
- 2Use a mix of sweet and tart apple varieties for layered flavor without added sugar.
- 3Simmer covered on low heat to steam the apples tender without scorching or drying out.
- 4Stir once or twice during cooking; add an extra tablespoon of water if the pot looks dry before the apples soften.
- 5For a perfectly smooth sauce, use an immersion blender rather than a food mill or masher.
- 6The applesauce thickens as it cools, so stop cooking when it's slightly looser than your desired final consistency.
- 7Store leftovers in an airtight container in the fridge for up to a week; the flavor deepens overnight.
Adapt it for your goals.
Spiced applesauce
Add 1/4 teaspoon each of ground cinnamon and nutmeg, and a pinch of ground cloves, during cooking. This gives a warm, aromatic flavor reminiscent of apple pie — ideal for holiday dinners or cozy fall snacks.
low acidLow-acid
Replace the lemon juice with 1 tablespoon of apple cider vinegar or simply omit it entirely. This variation is gentler on sensitive stomachs and still prevents browning due to the apples' natural acidity.
chunky rusticChunky rustic
Instead of blending or mashing thoroughly, mash only half the cooked apples with a potato masher and leave the rest in small chunks. This creates a heartier texture that works well as a side dish for roasted meats.
Why this is on our healthy list.
Rich in fiber
Apples are a good source of both soluble and insoluble fiber, which supports healthy digestion and helps you feel fuller longer.
Naturally sugar-free
This recipe contains no added sugar, relying entirely on the natural sweetness of the apples — making it suitable for low-sugar diets and those watching their glucose intake.
Low in calories
Made from just apples and a splash of water, this unsweetened applesauce is a naturally low-calorie snack or baking substitute.
Contains vitamin C
Fresh lemon juice adds a modest dose of vitamin C, an antioxidant that supports immune health and helps the body absorb iron from other foods.
Frequently asked questions
Yes, but the sauce will have a slightly thicker, more rustic texture and a duller color. Peeled apples give a silky-smooth, bright sauce.
