Homemade Apple Sauce
This homemade apple sauce is one of my go-to classics! You can flavor it however you like and enjoy it on its own, swirled into yogurt, over overnight oats, or even as an apple tart filling… Honestly, I never get tired of it!
Which Apples are best for Apple Sauce?
The choice of apples really makes all the difference! Depending on the variety, your apple sauce can turn out sweet, tangy, or perfectly balanced.
Here are my go-to varieties depending on the effect you want:
- For a naturally sweet apple sauce: Try Honeycrisp, Fuji, Gala, or Golden Delicious. They break down easily and give a lovely mellow taste.
- For a tangier sauce: Granny Smith, Braeburn, or McIntosh are great options, they add a refreshing zing.
- For a nice sweet-tart balance: Pink Lady (also known as Cripps Pink), Jonagold, or Cortland work beautifully.
Personally, I love mixing two varieties: one sweet and one a little tangier, for an apple sauce full of flavor!
Ingredients for Apple Sauce
You don’t need much for this basic apple sauce, but of course, you can totally make it your own. That’s the fun part! As always, the exact quantities are in the recipe card at the bottom of the page.
- Apples: Use the ones you love, but make sure they’re nice and ripe, they’ll bring the most flavor.
- Vanilla extract: Just a splash adds a lovely, comforting sweetness.
- Sugar (optional): I only add it if the apples are really tart. It’s totally optional, but it does help the sauce keep a little longer.
- A splash of water: Just enough to get the cooking started without sticking.
Tip: You can flavour the apple sauce with a little cinnamon, nutmeg or even a star anise. I also like to add a few dried fruits like raisins or dried apricots, and of course fresh seasonal fruits like rhubarb, strawberries or pears.
How to Make a Homemade Apple Sauce
Start by peeling the apples (or not, if they’re organic!), remove the seeds and cut them into small pieces. The smaller they are, the faster it cooks!
Put everything in a large saucepan with a base of water, a little vanilla and, if you like, a little sugar. Cook over a low heat, uncovered, for about 35-40 minutes, stirring occasionally.
Once the apples are nicely melted, it’s up to you to choose the texture: mashed with a fork for a rustic version, completely blended for a smooth result, or, like me, an in-between with a few melting pieces left.
Let cool a little before eating! Store compote in a tightly-sealed container in the fridge.
How to Store Apple Sauce ?
- Refrigerate: 4 to 5 days in an airtight jar.
- In the freezer: Up to 3 months, in individual portions for greater convenience.
Storage tip: add a drizzle of lemon juice at the start of cooking to extend shelf life and prevent browning.
Tip: Always use a clean spoon to avoid contamination. That way, your apple sauce can keep for up to one or even two weeks (if there’s any left). As long as there’s no mould and the apples don’t smell of fermentation, it’s all good! If in doubt, however, it’s best to throw it out.
How to Serve Apple Sauce ?
You can eat it as is, of course. But here are a few ideas I love:
- With a little plain yogurt and crushed nuts for a quick snack.
- On a bowl of oatmeal in the morning (my autumn treat, try this recipe!).
- As a base for a classic French Apple Tart.
- With rice pudding for a sweet, fruity touch (check out my rice pudding recipe, it’s delicious!).
More fruity dessert recipes
If you like simple fruit recipes, here are some other ideas you might like:
Frequently Asked Questions
It all depends on the taste you’re looking for! Golden or Pink Lady for a sweet version, Granny Smith for more acidity.
Up to 5 days in the fridge, or 3 months in the freezer. I put it in a tightly-sealed jar.
Yes, no worries! Once cooled, you can put it in jars or freezer bags. It keeps well for 2 to 3 months.
Just use naturally sweet, ripe apples. A drizzle of lemon juice is enough to balance the taste.
Recipe Card
Homemade Apple Sauce
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Ingredients
- 2.2 lb of apples 1 kg
- ⅓ cup of sugar optional, 75 g
- 1 teaspoon vanilla extract
- 1 tablespoon water
Instructions
- Peel the apples, remove the core and seeds, then cut into equal-sized cubes.
- Place the apple cubes in a saucepan. Add the sugar, tablespoon of water and vanilla extract.
- Cook over medium-low heat for 35 to 40 minutes, uncovered, stirring occasionally.
- Once the apples have melted, mash them lightly with a fork for a rustic compote, or blend them (fully or partially) for a smoother texture using an immersion blender.
- Let cool and enjoy!
