Spiced Healthy Applesauce
50 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 30 min | 50 min |
Introduction
This cozy spiced healthy applesauce is packed with fresh apple flavor and warm cinnamon, nutmeg, and vanilla.
It is lightly sweetened with maple syrup, so it tastes like dessert but still feels totally guilt free.
Serve it warm or chilled for snack time, meal prep, or as an easy make-ahead side for fall dinners and holidays.
Ingredients (8 servings)
Ingredients
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How to Make Spiced Healthy Applesauce
-
Prep the apples and tools
Peel, core, and roughly chop all the apples into similar size pieces, about 1 inch chunks.
Set out a medium saucepan, a wooden spoon, and a potato masher or immersion blender.
-
Start cooking the apples
Add the chopped apples, water, maple syrup, cinnamon, nutmeg, and a pinch of sea salt to the saucepan.
Stir to coat the apples evenly, then cover the pan with a lid.
Bring to a gentle simmer over medium heat, then reduce heat to low.
Cook for 20 to 25 minutes, stirring occasionally, until the apples are very soft and falling apart.
-
Mash and flavor the applesauce
Turn off the heat and mash the apples directly in the pan to your desired smoothness.
For very smooth applesauce, blend with an immersion blender, being careful of hot splatters.
Stir in the lemon juice, lemon zest, vanilla, and adjust maple syrup or spices to taste if needed.
-
Cool and refrigerate
Let the applesauce cool to room temperature, uncovered, so steam can escape.
Transfer to airtight containers and refrigerate for up to 7 days, or freeze for up to 3 months.
-
Can the applesauce for shelf storage
For canning, always follow current USDA or local extension guidelines for water bath canning applesauce.
Wash jars, lids, and rings, then sterilize jars by simmering them in hot water until ready to fill.
Reheat the applesauce until hot but not boiling, then ladle into hot jars, leaving 1/2 inch headspace.
Run a clean utensil around the inside of each jar to release air bubbles, then wipe rims clean.
Center lids on jars, screw bands fingertip tight, and process in a boiling water canner.
Process pints for 15 minutes and quarts for 20 minutes, adjusting for altitude per trusted canning charts.
Let jars cool undisturbed for 12 to 24 hours, then check seals before labeling and storing in a cool pantry.
Substitutions
- Replace maple syrup with honey
- Use the same amount of mild honey instead of maple syrup for a slightly floral sweetness that still feels wholesome.
- Replace water with unsweetened apple cider
- Swap the water for unsweetened apple cider to deepen the apple flavor and add natural sweetness without extra sugar.
- Replace Fuji apples with Honeycrisp apples
- Honeycrisp apples keep the same sweetness level as Fuji but add a brighter, juicy snap to each spoonful.
Tips
- Use a mix of apples
- Blending sweet, mild, and tart apples gives balanced flavor and natural sweetness, so you can keep added sweetener very light.
- Prevent scorching
- Keep the heat low once the apples start softening and stir the bottom of the pan often to avoid sticking.
- Adjust texture at the end
- Mash less for chunky applesauce, or blend fully for baby smooth texture, and stop as soon as you like it.
- Warm the jars before filling
- Place clean jars in hot water or a warm oven so they do not crack when you add hot applesauce.
- Label with details
- Write the batch date and variety mix on each jar, which helps you remember favorite combinations for the next season.
Nutrition Facts *
| Energy | 157 | kcal |
|---|---|---|
| Protein | 0 | g |
| Total Fat | 0 | g |
| Carbohydrates | 38 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My applesauce turned out too thin. How can I thicken it?
- Simmer the applesauce uncovered over low heat, stirring often, until some liquid evaporates and the texture thickens. Next time, start with slightly less water, since juicy apples release a lot of moisture while they cook.
- My applesauce is too tart. How can I fix the flavor?
- Stir in a little extra maple syrup or honey, tasting as you go, until the tartness feels balanced. You can also add a pinch more cinnamon, which softens sharp acidity without adding more sugar.
- Can I leave the apple peels on for more fiber?
- You can leave the peels on, then blend the applesauce very smooth, but the color will look darker and more rustic. If you prefer a lighter color, cook with peels, then press the sauce through a food mill.
- How long does canned applesauce stay safe on the shelf?
- Properly processed and sealed jars keep their best quality for about 12 to 18 months in a cool, dark place. Always check that the lid is firmly sealed, with no bulging, leaking, or off smells before eating.
- Is this applesauce safe for canning without added sugar?
- Yes, applesauce is a high acid food, so you can safely water bath can it without extra sugar. Still, always follow current tested guidelines from trusted sources, since processing times or headspace may change over time.
Serving Suggestions
This cozy applesauce tastes lovely warm with a spoonful of Greek yogurt and a sprinkle of toasted granola on top.
It also pairs beautifully with roast pork or stirred into morning oatmeal and muffin batters for gentle natural sweetness.
Canned jars make easy last minute desserts when you warm the sauce with extra cinnamon and serve over vanilla ice cream.
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