This No-Sugar-Added House-made Applesauce is the easiest recipe you will ever make! All you need are apples and a little water to make this smooth, evenly sweetened applesauce!

Why this bake works

If you're on the fence about whether or not to try this house-made applesauce recipe, don't hesitate a single minute more, and here are four reasons why!

No Sugar Added! No sugar, no preservatives, no anything! Besides the apples and a little bit of water, the only other ingredient you might want to add is cinnamon for house-made cinnamon applesauce, but that is it!
Skins Stay On. To make this no-sugar-added applesauce even easier, we keep the skins on, which are rich in nutrients! They can also give the color of this applesauce a hint of pink.
Easy to Freeze. You can buy several pounds of apples to make months' worth of house-made applesauce, which keeps nicely in your freezer!
The Taste. This applesauce recipe has the best flavor using Cortland apples! You honestly do not need any sweeteners whatsoever!

What goes in

Yes, the ingredient list for this no-sugar-added house-made applesauce recipe is very short! It's also especially straightforward to mix, too!

Ingredients in various size bowls labeled as ground cinnamon, water, and cortland apples on a white marbled background.

Cortland Apples. You'll need 4 pounds of Cortland apples. That's the amount that worked evenly with the 10.5-quart stockpot. You can go for more apples if you have a deeper stockpot to cook them in.
Water. 1/2 cup of water gets added to the bottom of the stockpot before adding the apples. If you want thicker applesauce, reduce the amount of water to 1/3 cup.
Ground Cinnamon. Add only if you wish to make the house-made applesauce cinnamon flavored. I used Vietnamese cinnamon from King Arthur Baking for this method, but use what you have available.

For quantities and instructions, please see the method card below.

Three quarts of cortland apples in green molded paper produce baskets on a white background.

The Look and Taste of Cortland Apples

Cortland apples are a cross between McIntosh and Ben Davis apples, developed in New York in 1898. They are mildly tart in flavor and especially juicy, with crisp white flesh and thick, crisp skin that is primarily red. They're a strong match for eating, baking apple desserts like my House-made Apple Pie, Apple Coffee Cake, or Apple Bundt Cake, and cooking—like making house-made applesauce!

Visit my FAQs section below for alternatives to using Cortland apples in house-made applesauce.

How it comes together

Below is a quick overview of how to make this easy, no-sugar-added house-made applesauce recipe. For the full printable recipe, with US customary or metric measurements, visit the method card below.

Step 1. Wash and quarter your Cortland apples. I wash all the apples in my sink filled with water. Give them a quick dry and then quarter them, removing the stem, core, and seeds.

Quartered cortland apples in a covered stockpot on a light grey background.

Step 2. Add the water and apples to a stockpot. Bring the water and apples to a boil, then immediately reduce to a simmer and cover with a lid.

Stirring cooked and softened cortland apples in stockpot with a slotted wooden spoon.

Step 3. Stir the apples every 5 minutes until softened. The apple skins should have either slid off or be about to.

Blended cortland apples in a blender with the lid off on a white background.

Step 4. Blend the softened Cortland apples in your blender. I fill my Vitamix to the 64-ounce mark, then start on the lowest setting and gradually increase the speed.

Step 5. Add in the ground cinnamon. But only if you like to make this house-made cinnamon applesauce. I add two heaping teaspoons to my Vitamix with 64 ounces of applesauce.

Step 6. Transfer the applesauce. Spoon the no-sugar-added house-made applesauce into your favorite food storage containers, then cool to room temperature before adding the lids. Label the lids with a permanent marker with the date it was made.

Storage

You can store house-made applesauce in the refrigerator in well-sealed containers for up to 10 days, or in the freezer for 3-4 months (but honestly, I've had it keep longer than that).

Baker notes

Discarded apple cores (including stems, cores, and seeds) can be added to a compost bin.
Cooking apples until they're softened means that the apple skins have either slid off or are about to. Another good indicator that your apples are evenly softened is when you can easily push the apple flesh with a spatula.
Ensure you have a robust blender (like a Vitamix or Blendtec) that can easily blend apple skins and apples into smooth, creamy applesauce.
If you love cinnamon applesauce, then adding the ground cinnamon is a no-brainer. If it's not your thing, it's very easy to leave out.
Ensure your house-made applesauce has cooled completely to room temperature before adding the lids.
I also recommend labeling the lids with a permanent marker, noting the date it was made.
To make this easy house-made applesauce recipe without the apple skins, see the method card notes below. Your applesauce might be a little chunkier, but it will still be flavorful!

Questions on this bake

Have a question about this house-made applesauce recipe, but don't see it below? Leave your question in the comment section below the method card.

What are some alternatives to Cortland apples?

McIntosh, Ambrosia, and Empire apples are great alternatives to the Cortland apples. McIntosh is more tart, so a little sugar may be added if you prefer. Empire is a sweeter, less tart version of McIntosh, so no sugar may be needed. Ambrosia apples are known for being sweet and less acidic, making them less likely to brown.

Do I have to leave the skins on when making applesauce?

No, of course not! To make this easy house-made applesauce recipe without the apple skins, follow the instructions through step 3, then run the softened apples (including the skins) through an applesauce food strainer. Your applesauce might be a little chunkier, but it will still taste flavorful!

How should I store my apples before making applesauce?

If you get your apples days before making house-made applesauce, it's best to keep them in a cool, dark place. Or if they're kept in the refrigerator, they should be placed in the humidifier/fruit compartment.

Is it best to store house-made applesauce in the refrigerator or freezer?

You can store house-made applesauce in the refrigerator for up to 10 days or in the freezer for 3-4 months (but honestly, I've had it keep longer than that).