No Sugar Chunky Applesauce Recipes

QUICK HOMEMADE APPLESAUCE - NO SUGAR ADDED

Steps:

• 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.
• 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.
• Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices.
• Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.

CHUNKY HOMEMADE APPLESAUCE

Steps:

• Preheat the oven to 400°F.
• Place the apples in a 9x13-inch baking dish. Scatter the brown sugar and chunks of butter evenly over top. Cover tightly with aluminum foil and bake for 45 to 50 minutes, tossing once halfway through, until the apples are very tender.
• Mash the apples with a potato masher or fork. Taste; if the applesauce is too tart, add more brown sugar little by little until the flavors are balanced. (Note that no two batches will ever be the same; the flavor will depend on the tartness of the apples you use.)
• Make-Ahead/Freezer-Friendly Instructions: The applesauce can be made up to 3 days ahead and refrigerated or frozen in an airtight container for up to 3 months.

CHUNKY APPLESAUCE

Steps:

• In a Dutch oven, combine apples, brown sugar and cinnamon. Cover and cook over medium-low heat 30-40 minutes or until apples are tender, stirring occasionally. Remove from heat; stir in vanilla. Mash apples slightly if desired. Serve warm or cold.

NO-SUGAR CHUNKY APPLESAUCE

Steps:

• Place apples and water in a large kettle. Cover and cook over medium-low heat for 30-40 minutes or until apples are tender; remove from the heat. Using a potato masher, mash apples to desired consistency. Stir in cinnamon and sweetener. Serve warm or cold.

EASY CROCKPOT APPLESAUCE RECIPE: NO SUGAR ADDED

Steps:

• Throw your prepared apples, cinnamon, and water into the slow cooker.
• Let cook for 3-4 hours on high or 6-7 hours on low. Stir and mash occasionally.
• Let cool and blend if desired.
• Store in the fridge for up two weeks, or two months in the freezer. Makes about 2 cups of applesauce.

3-INGREDIENT APPLESAUCE (NO SUGAR ADDED)

Steps:

• To a medium saucepan (see notes for Instant Pot instructions) add peeled chopped apples, cinnamon, a dash of water (~2-3 Tbsp / 30-45 ml as original recipe is written), and lemon juice or apple cider vinegar. Stir.
• Cover and cook over medium heat until it simmers, then reduce heat to low / medium-low and continue cooking until the apples are very tender and slightly caramelized - about 15-20 minutes. Stir occasionally.
• Use the back of a wooden spoon or potato masher to mash into a loose sauce. You could also blend with an immersion blender, in a food processor or high-speed blender for smoother texture (optional) - a helpful step if you left the skins on. Add a dash of maple syrup or sugar of choice to sweeten (optional - depends on sweetness of your apples).
• Enjoy fresh, or store cooled leftovers in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Enjoy cold or reheated in the microwave or on the stovetop over low heat until hot (add more water as needed if dry).

NO-SUGAR-ADDED CANNED APPLESAUCE

Steps:

• Place your canning jars in the dishwasher on the high heat setting without soap to sterilize them. If you don't have a dishwasher, you can boil them in a pot of water for 10 minutes.
• Clean all of your supplies, including your lids and rings in hot, soapy water. Note that in the past the lids would be boiled, but Ball recently changed their product. If you boil Ball lids, it can damage the seal.
• Wash your apples in cold water.
• Remove the seeds and core, and roughly cut-up the apples.
• Add the apples to a large pot with a small amount of water to prevent sticking until the apples begin to release their juice. Depending on the apple variety you may need to add more or less water, so frequently give your apples a stir and add more water if the are beginning to stick to the pot. Bring to a simmer.
• Continue simmering until the apples are soft and falling apart. Place the cooked apples into a food mill and process until all you have remaining are the skins. Discard or compost the apple skins.
• Add your applesauce back into a large pot and heat until the applesauce reaches boiling point- 212ºF. Stir every couple of minutes to prevent burning.
• Wash your hands well before beginning to fill your jars.
• Remove your hot, sterile jars from the dishwasher.
• Using a funnel, ladle the super hot applesauce into your hot jars leaving about ¼ inch of head space.
• Dip a paper towel into boiling water and use it to clean the rims of your jars.
• Place the lids on the jars, using a magnet, without touching the inside of the lid or the jar.
• Screw the rings onto each jar until resistance is felt and then loosen about ⅛ of an inch. This is important if you want your jars to seal.
• Place your jars into boiling water, also called a waterbath. "Process," or boil, for 20 minutes.
• After 20 minutes, remove the jars from the pot of water and place them someplace they can cool and seal undisturbed for 24 hours. You'll notice a "popping" noise as the jars seal. If any jars don't seal, then store in the fridge for up to a week, or reprocess with a new lid within a few hours of your first attempt.
• After 24 hours, remove the rings from the jars and store.