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30-Minute Homemade Stovetop Applesauce

A small-batch, lightly spiced stovetop applesauce made with fresh apples, brown sugar, and lemon. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Side Dishes
Cuisine: American
Calories: 19
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 pounds mixed apples (about 680 g) choose a mix such as Honeycrisp, Gala, and Granny Smith
  • 1/2 cup filtered water
  • 2 to 4 tablespoons packed light brown sugar
  • 1 to 2 tablespoons fresh lemon juice Meyer lemon if available
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1 pinch fine sea salt

Method
 

  1. Peel, core, and cut the apples into 1/2-inch chunks. You should end up with about 3 cups of prepared apple.
  2. Put the apple chunks in a medium saucepan with the water and lemon juice. Cover, set over medium heat, and simmer for 10 minutes, stirring from time to time, until the apples are tender and starting to fall apart. Firmer apple varieties may need a little extra time.
  3. Stir in the brown sugar, cinnamon, cardamom, and salt, starting with the smaller amount of sugar and adjusting to taste.
  4. For chunky applesauce, leave the apples in the pan and mash them with a potato masher to your preferred texture.
  5. For smooth applesauce, pass the apples through a food mill fitted with a coarse disc. If you do not have a food mill, pulse them in a food processor just until saucy, being careful not to turn the sauce into a drinkable puree.
  6. Return the applesauce to the saucepan over medium-low heat. Simmer gently, stirring often, for 3 to 5 minutes, or until it turns thick and glossy; simmer a little longer if you prefer a dense texture. Taste, then adjust with extra sugar, spices, or lemon juice as needed.
  7. Cool the applesauce to lukewarm, spoon it into jars or airtight containers, and refrigerate for up to 2 weeks. For longer storage, freeze for up to 2 months.

Nutrition

Calories: 19kcalCarbohydrates: 4gSodium: 5mgSugar: 4g

Notes

Use a mix of sweet and tart apples, like Honeycrisp, Gala, and Granny Smith, for the most balanced stovetop applesauce.
Start with 2 tablespoons of brown sugar and add more after cooking: some apple varieties are naturally very sweet.
For a smoother sauce, use a food mill; a food processor can quickly turn applesauce gluey if overdone.
If the sauce looks watery at the end, simmer it uncovered for a few extra minutes and remember it will thicken as it cools.
You can replace brown sugar with maple syrup or honey, but cut the water by about 1 tablespoon to keep the texture thick.
Keep the sauce in an airtight jar in the refrigerator for up to 2 weeks or freeze in small containers for up to 2 months.
Serve warm over oatmeal or pancakes, or chilled alongside pork chops and roasted chicken.

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