Quick Homemade Apple Sauce Recipe for Autumn

This homemade Queen of Quick apple sauce recipe is easy, nutritious and has the added benefit of creating a fall aroma in your home! Apples are a great source of fiber and Vitamin C and help reduce inflammation. In Traditional Chinese Medicine (TCM) they are considered sweet and sour and help strengthen immunity. Like they say, “An apple a day!”.

For this recipe, you can either use an immersion blender like this one if you want it to be on the smoother side or a normal blender.

I only recommend products that I actually own and use. Some of the links you click on are what’s known as “affiliate links”. So if you do buy something I’ll probably earn a few bucks!

East Meets West Nutrition of Apples

Queen of Quick Cooking – Homemade Apple Sauce

Quick and nutritious homemade apple sauce with cinnamon.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course: Breakfast, Dessert, Side Dish, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4-5 large red delicious, Fuji or any sweet crispy apple⁠
• ¾ cup water⁠
• Juice of lemon⁠
• 3-4 cinnamon stick⁠
• 1-2 Tbsp ground cinnamon ⁠
• 1 Tbsp vanilla⁠

Method

 

1. Cube unpeeled apples (skin has good fiber)⁠
2. Add water, cinnamon sticks, cinnamon, vanilla and juice of lemon⁠
3. Bring to soft boil and simmer covered for 20 minutes⁠
4. If there’s too much water after simmering, uncover and continue to simmer until most of the liquid has been absorbed.⁠
5. The applesauce is a chunky style. If you prefer a smoother applesauce, use an immersion blender to puree.⁠

Notes

I do not add any sugar, but you can use orange juice or unsweetened apple juice instead of water.⁠ ⁠ Or you can add any dried fruit of choice for added sweetness but you may need to add more water as the dried fruit will absorb the liquid. ⁠ ⁠

*I do not peel the apples as I prefer to keep the outer peel for added soluble fiber ⁠

Queen of Quick^TM
Queen of Quick Cooking^TM

Sources: Healthline.com, Healing with Whole Foods by Paul Pitchford

Share on Facebook

Save