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Sugarless Applesauce

Sugarless Applesauce

By Ellen Fruchtman, President


3 pounds apples such as Honeycrisp or Pink Lady
1 teaspoon cinnamon (or 2 cinnamon sticks)
Pinch nutmeg
1 ½ cups water
2 thin lemon slices
¼ teaspoon salt


  1. Peel and core apples (I prefer to leave the skin on a few of them because I like the taste and texture). Cut apples into approximately 1-inch cubes.
  2. Add all ingredients to pot and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly.
  3. Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices and cinnamon sticks.
  4. Mash with a potato masher or use a food processor for a smoother consistency. Serve warm or at room temperature.
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