Homemade Applesauce

This post will be very short, I promise…I think you do not even need a recipe to make applesauce at home, but just in case, you can find my version below.

I remember while living in Denmark, it was so easy to find delicious ready-made unsweetened applesauce, however, it is not the case here in Ireland. I love using it as egg or fat substitute when baking, add it to oatmeal or some yoghurt.

You can add different spices to the apple while cooking, however, my recipe below is very simple as I needed it for some “Healthy Apple & Nut Breakfast Bars”.

You can store it in a jar or airtight container in the fridge for a couple of days, and will be a lovely addition to your meals that week.

Homemade Applesauce – perfect as egg or fat substitute when baking

Ingredients (this will make approx. 200 g sauce):

  • 4 medium size apples
  • 1 cup water
  • 1 tbsp brown sugar


  • Boil the peeled, cored and quartered apples in a sauce pan. The amount of sugar you need to add will depend on the type of apple you are using. Please adjust the amount as you need. If you are using some very sweet apples, you might even want to skip the sugar and maybe add it later if needed.
  • After approximately 10-15 minutes, remove the pan from the heat and cool for few minutes.
  • Use a blender to achieve a very smooth texture or use a potato masher if you want some chunky applesauce. I usually blend/mash it without the cooking water and add it later if the sauce is too thick. You can also add some sugar if you are not happy with the sweetness.
  • Keep it in a jar or airtight container in the fridge for a couple of days, or freeze it.


  • You can add cinnamon, lemon peel, lemon juice and/or cloves to the apples while cooking. It will definitely enhance the flavour and can be a great topping on some baked goods or oatmeal. Please remember to remove the cloves and lemon peel before blending the apples.
  • In addition to baking, you can add the apple sauce to some roasted chicken or pork, it will be absolutely delicious!

Enjoy and until next time,

Nora from My Honeycomb Kitchen

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