Simple Pink Lady Applesauce: A Sweet Homemade Recipe (Print Version)

Pink Lady Applesauce is a sweet, tangy homemade treat. Learn my simple recipe for a comforting, easy-to-make condiment you'll love.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Vegan, Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 3 lbs Pink Lady apples, peeled, cored, and chopped
02 - 1/2 cup water

→ Flavor Boosters

03 - 1 cinnamon stick
04 - 1 tbsp fresh lemon juice
05 - Pinch of salt

→ Optional Sweetener

06 - 1-2 tbsp maple syrup (or to taste)

# Instructions:

01 - First things first, let's get those beautiful Pink Lady apples ready. I usually give them a good wash, then peel them. You can use a peeler or a sharp paring knife – whatever feels comfier for you. Then, core them and chop them into roughly 1-inch pieces. Don't stress too much about perfection here; they're all going to break down anyway! I sometimes leave a bit of peel on for extra fiber and a rustic look, but my kids aren't usually fans, so I mostly peel.
02 - Now, grab a large, heavy-bottomed pot. Toss in your chopped apples, the water, and that lovely cinnamon stick. Give it a good stir. Pop the lid on and bring it to a gentle simmer over medium heat. Once it's simmering, reduce the heat to low and let it cook for about 15-20 minutes. You want those apples to get really soft, almost falling apart. I usually peek in after 10 minutes, give it a stir, and make sure nothing’s sticking to the bottom – I've definitely had a few close calls!
03 - Once the apples are super tender, take the pot off the heat. Pull out that cinnamon stick – it's done its job! Now, stir in the fresh lemon juice and that tiny pinch of salt. If you're opting for maple syrup, now's the time to add it. Give it a taste. This is where you get to be the chef, adjusting to your liking! Sometimes I think it needs a bit more zing, so another tiny squeeze of lemon goes in.
04 - Time to get mashing! You can use a potato masher, a large fork, or even a whisk for a chunkier texture. I personally love a slightly chunky applesauce, so I don't go crazy with the mashing. If you prefer it super smooth, you can carefully use an immersion blender or transfer it to a regular blender (but be careful with hot liquids!). I once tried to use my immersion blender and splattered apple all over my kitchen cabinets, so now I usually just stick to the masher. Live and learn, right?
05 - Let your homemade applesauce cool down in the pot for a bit before transferring it. It'll thicken up a little more as it cools, which is exactly what we want. The aroma filling the kitchen at this point? Honestly, it’s the best part. I usually sneak a spoonful (or two, or three) while it’s still warm. It’s irresistible!
06 - Once it's completely cooled, spoon your delicious applesauce into airtight containers or jars. It's ready to enjoy! It should look beautifully pale pink, smell sweetly spiced, and taste like pure apple goodness. It’s so much better than anything you can buy, I swear. Your kitchen will thank you, and so will your taste buds.

# Notes:

01 - Always use a heavy-bottomed pot to prevent scorching; I learned this the hard way!
02 - Don't over-mash if you prefer a chunkier texture, it adds to the homemade charm.
03 - Taste and adjust sweetness and tartness at the end, as apple varieties can vary.
04 - Homemade applesauce keeps well for 7-10 days in the fridge in an airtight container.

# Equipment Needed:

01 - Large heavy-bottomed pot
02 - vegetable peeler
03 - knife
04 - potato masher (or fork/whisk)

# Nutrition (Per Serving):

Calories: 100
Total Fat: 0.5g
Total Carbohydrate: 25g
Protein: 0.5g

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