Homemade Cinnamon Applesauce (Without the Boiling)

Whenever possible, I try to avoid boiling foods- especially fruits and vegetables- because it takes out the nutrition. Scanning the web, I was disappointed to discover that all of the applesauce recipes I found involved boiling. Therefore, I’m really proud I thought to try this method. By freezing the apples, the applesauce was nice and cold when I was finished. Perfect, because hot applesauce just isn’t right and I hate waiting for things to cool. I added a lot of cinnamon to mine cause I’m in love with it. But If your’e not, just leave it out. Enjoy!

Homemade Cinnamon Applesauce 


3 apples (peeled, if you want. I don’t mind the skin, so I kept it on)

1 tbsp lemon juice

6 tbsp water

cinnamon (I used LOTS)


Cut the apples into small pieces, place into a container, and freeze for at least 1 hour. When frozen, place apples in a food processor and pulse (at first, the apples will fly around- but just keep going! All at once, it”ll turn mushy). Once the apples stick to the sides of the processor, scrape them down and add lemon juice and 3 tbsp of the water. Pulse until the apples again stick to the sides. This time, scrape the applesauce into a bowl. Add and mix in the remaining 3 tbsp water and desired amount of cinnamon. Mix in your sweetener if you need to.


5 responses to this post.

  1. […] 1/2 cup applesauce or homemade applesauce  […]


  2. Posted by Sarah on September 18, 2012 at 6:34 pm

    How much applesauce does this make in the end? Thanks for the good idea about freezing the apples!


  3. I’ve been considering trying to make homemade applesauce for awhile–I think you’ve convinced me. I love the idea of not boiling the apples AND leaving the peel on the apples. So much healthier and easier (and tastier, I bet). I will have to try this once I get my food processor for Christmas!


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