Spiced Healthy Applesauce
50 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
vegan,
vegetarian
Recipe by Eunice
Introduction
This spiced healthy applesauce tastes like fall in a bowl, with maple, cinnamon, and vanilla lifting a mix of Fuji, Gala, and Granny Smith; clean, cozy, and way better than anything in a jar.
Serve it warm with pork chops, swirl into yogurt or oatmeal, or pack it for snack time; it is naturally sweetened, bright with lemon, and that pinch of sea salt makes the flavors pop.
Ingredients (8 servings)
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Ingredients
- 3 medium Fuji apples, peeled, cored, chopped Fuji apples 3 ct medium
- 3 medium Gala apples, peeled, cored, chopped Gala apples 3 ct medium
- 3 medium Granny Smith apples, peeled, cored, chopped Granny Smith apples 3 ct medium
- ½ cup water water
- 2 Tbsp pure maple syrup pure maple syrup 2 Tbsp
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- 2 tsp fresh lemon juice lemon 0.22 ct (for fresh lemon juice)
- 1 tsp lemon zest lemon 0.07 ct (for lemon zest)
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- pinch sea salt sea salt 0.01 oz
How to Make Spiced Healthy Applesauce
-
Prep the apples and aromatics
Peel, core, and chop all apples into 3/4 inch chunks for even cooking.
Zest the lemon, then juice it, and measure out maple syrup, cinnamon, nutmeg, vanilla, and a pinch of sea salt.
If you move slowly, drop chopped apples into a bowl of cold water with 1 tablespoon lemon juice to prevent browning, then drain before cooking.
-
Start the cook
Add apples, 1/2 cup water, and a pinch of sea salt to a wide, heavy pot over medium heat.
Cover and cook, stirring every 3 to 4 minutes, until the apples release juices and turn tender, about 12 to 15 minutes.
-
Mash or blend to your texture
Uncover and mash with a potato masher for rustic texture or use an immersion blender for silky smooth.
Keep the heat on low to prevent sputtering while you blend or mash.
-
Season and reduce
Stir in maple syrup, cinnamon, nutmeg, lemon juice, lemon zest, and vanilla, then simmer uncovered on low until thickened to your liking, 5 to 10 minutes.
Taste and adjust with a pinch more salt to make the flavors pop or a splash more lemon for brightness.
-
Cool and store for fridge or freezer
Cool quickly by spreading the sauce in a shallow glass container, then refrigerate up to 7 days or freeze up to 3 months.
Press parchment directly on the surface if storing smooth sauce to prevent a skin.
-
Canning hot-pack method
This applesauce is perfect for canning because it is high-acid and hot-packed.
Wash jars and lids, keep jars hot in simmering water, and keep lids ready per manufacturer directions.
Bring a large canning pot with a rack to a steady simmer and ensure at least 1 to 2 inches of water will cover the jars.
Ladle hot applesauce into hot jars leaving 1/2 inch headspace, de-bubble with a clean utensil, wipe rims, apply lids, and screw on bands fingertip-tight.
Process pints or quarts in a boiling water canner for 15 minutes at 0 to 1000 ft altitude, 20 minutes at 1001 to 3000 ft, 25 minutes at 3001 to 6000 ft, or 30 minutes above 6000 ft.
Turn off heat, let jars rest 5 minutes in the canner, then remove to a towel and cool 12 to 24 hours before checking seals.
Label and store sealed jars in a cool dark place up to 12 to 18 months, and refrigerate any unsealed jars for immediate use.
Substitutions
- Fresh lemon juice -> bottled lemon juice for canning
- Bottled lemon juice has standardized acidity that keeps the pH safely in the canning zone while delivering the same bright flavor and color protection.
- Maple syrup -> date syrup or blended soaked dates
- Dates add caramel notes, fiber, and gentle sweetness that keeps the sauce lush without refined sugars while maintaining a natural fruit-forward finish.
- Water -> apple cider or unsweetened apple juice
- Cider layers in deeper apple intensity and mild sweetness so you can often cut back added sweetener while keeping the sauce vividly apple-y.
Tips
- Use a wide pot for faster, cleaner reduction
- More surface area means quicker evaporation and a thicker sauce without cranking the heat and risking scorch.
- Salt is your quiet superstar
- A small pinch of sea salt does not make it salty but sharpens fruit flavor and balances sweetness like a pro.
- Control texture like a boss
- Mash for a rustic, spoonable sauce with personality or blend silky smooth for a kid-friendly finish, and mix the two if you want balanced body.
- Nonreactive cookware only
- Use stainless steel or enameled cast iron so lemon and apples do not pick up a dull metallic taste.
- Hot pack means hotter jars and fewer siphon issues
- Keep applesauce and jars hot, de-bubble thoroughly, and give jars a 5 minute rest in the canner with heat off to reduce liquid loss.
- For canning, skip thickeners
- No starches or pureed add-ins like pumpkin should go into canned applesauce because they slow heat penetration and mess with safety.
Nutrition Facts *
| Energy | 167 | kcal |
|---|---|---|
| Protein | 0 | g |
| Total Fat | 0 | g |
| Carbohydrates | 41 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My applesauce turned brown, what happened?
- Oxidation happens fast, so either work quickly or park chopped apples in lemon water, and always add lemon juice to the pot for color insurance.
- The sauce is too thin, how do I fix it?
- Simmer it uncovered in a wide pot on low, stirring often, until it sheets gently from a spoon, and do not add more sweetener until it is reduced.
- Can I keep the peels on?
- Yes if you blend completely smooth with an immersion blender, but note the color will deepen and the texture can be slightly nubbly unless fully pureed.
- How do I make it unsweetened?
- Skip the maple syrup, use apple cider or a sweeter apple mix like Pink Lady with Fuji, and rely on a pinch of salt and lemon to keep it lively.
- I do not own a canner, can I still can this?
- Use a deep, lidded stockpot with a rack or folded towel on the bottom, ensure 1 to 2 inches of water over the jar tops, and follow the same processing times and headspace.
- Is vanilla extract safe for canning?
- Yes in these small amounts because it is added to a high-acid product and hot-packed, and the alcohol content dissipates during heating.
Serving Suggestions
Breakfast loves a warm scoop over oatmeal or Greek yogurt with toasted pecans and a dusting of extra cinnamon for crunch and aroma.
Dinner plays nice when you serve it alongside pork chops or roast chicken, or swirl in a touch of fresh grated ginger for a spicy New York attitude.
More pairings:
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