Make this chunky applesauce in just 25 minutes! Sweet and simple, with a homestyle feel. If you like your applesauce chunky, this is the recipe to make.
How to Make Chunky Applesauce
- Boil it: Add the apples, cinnamon, sugar, and water to a pot. Stir to combine. Cover and cook the apples on medium for 15 to 20 minutes until they are tender. Remove from the heat.
- Add the nuts: Stir in the chopped pecans. Use immediately or refrigerate until ready to use.
Storing and Freezing Instructions
To Store: Applesauce stores really well. Just let the newly cooked batch cool to room temperature, scoop it into a jar or container that closes properly, and store it in the refrigerator for up to a week. Alternatively, scoop the hot applesauce into a jar and close it tightly. Let it cool upside down with the lid in a bit of water to seal, and store it in the refrigerator for up to a month.
To Freeze: For longer storage, consider freeing your applesauce. First, let the batch cool, then spoon the applesauce into ice cube trays. Freeze until solid. Pop the applesauce cubes out of the trays and put them in freezer bags labeled with the date and type of applesauce.
Recipe Variations
No-sugar-added applesauce: For a healthier version, omit sugar and use naturally sweet apple varieties like Gala or Fuji. This makes the applesauce naturally sweet without added sugars.
Spiced applesauce: Add a teaspoon tip full of nutmeg, cloves, or ginger to your usual cinnamon seasoning for a spiced version that brings a warm, aromatic twist to the applesauce.
Berry applesauce: After cooking, stir in a cup of mixed berries, such as blueberries, raspberries, or chopped strawberries, for a fruity flavor boost.
Pumpkin spice applesauce: Mix in half a teaspoon of pumpkin pie spice to add warm, spiced flavors to your applesauce.
Chunky Applesauce
Ingredients
- 4 medium apples, peeled, cored and coarsely chopped
- ¼ cup water
- 3 tbsp sugar
- ½ tsp ground cinnamon
- ¼ cup chopped pecans
Instructions
- Add the apples, cinnamon, sugar and water to a pot.
- Stir to combine.
- Cover and simmer over medium heat for 15-20 minutes or until the apples are tender.
- Remove from the heat.
- Stir in the chopped pecans.
- Use immediately or refrigerate until ready to use.
- To freeze, allow the applesauce to cool completely.
- Spoon the applesauce into ice cube trays.
- Freeze until solid.
- Pop the cubes out of the trays and transfer them to freezer bags labeled with the date and the contents.
Notes
- Cooking technique: To get that perfect chunky texture, cook your apples on a low and slow simmer. This method helps the apples to become tender without disintegrating too quickly, allowing them to retain some structure, which is a must-have for chunky applesauce.
- Adding sugar: Introduce sugar only after the apples start to soften. This helps the sugar to dissolve quickly and enhances the flavor without burning.
- Lemon juice: Adding lemon juice not only brightens the flavor but also acts as a preservative. This helps in maintaining the color and freshness of the applesauce.
- Peeling the apples: While peeling the apples is common, leaving the peels on can increase the nutritional content and add a more rustic texture to the sauce. If you prefer a smoother texture with nutritional benefits, you can blend the cooked applesauce to mix in the skin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
