How to Make Homemade Applesauce
Cook chopped apples (cores in, skins on) with a little water until soft, then pass through a food mill to leave skins and seeds behind. Sweeten and spice to taste. No peeling needed.
Homemade applesauce is one of the easiest wins with a food mill: cook the apples whole-ish, mill out the skins and cores, and you have silky sauce with almost no prep.
The method
- Chop apples roughly, no need to peel or core.
- Cook with a splash of water until soft and collapsing.
- Mill through a food mill; smooth sauce passes through, skins and seeds stay behind.
- Sweeten and spice to taste, a little sugar, cinnamon or lemon.
Storage
Refrigerate for a few days or freeze in portions. For shelf-stable jars, use a tested water-bath recipe, see water-bath canning. A ricer works in a pinch, compare tools in best food mills & ricers, and for potatoes see perfect mashed potatoes.
Frequently asked questions
Do I need to peel apples for applesauce?
Not if you use a food mill, it removes skins and cores for you. The skins even add colour and flavour during cooking.
What apples make the best applesauce?
Softer, sweeter varieties break down easily and need little sugar; tart apples add brightness. A mix of both gives balanced flavour.
How long does homemade applesauce keep?
A few days to a week refrigerated, or freeze for months. For shelf storage, follow tested canning guidance.