Cinnamon Applesauce

Homemade Applesauce

Homemade applesauce with cinnamon



8 assorted apples
1 tablespoon fresh lemon juice
1 cup apple cider or water
1 cinnamon stick (3 inches)
Optional: 1/2 cup granulated sugar or brown sugar
Optional: 2 tablespoons apple or pear brandy


  1. Peel and core apples; cut into big chunks.
  2. In a medium-size saucepan on the stovetop, toss apples with lemon juice. Add liquid (cider or water) and the cinnamon stick; bring to a boil.
  3. Reduce to a simmer and cook until apples are tender about 20 minutes. Let cool 20 minutes. Discard cinnamon.
  4. Mash to the consistency you prefer. (If you want a smooth applesauce, puree using a blender or food processor.)
  5. Optional: Taste the sauce. If you want a sweeter sauce, return applesauce to pan. Stir in brown sugar and continue to cook, uncovered, until the applesauce thickens, about 10 minutes.
  6. Optional: Stir in brandy.
  7. Cool to room temperature; then cover and refrigerate.

Serve warm or cold!

How to store applesauce

  • Store in refrigerator in airtight container up to 2 weeks.
  • To freeze applesauce, cool completely and then put into quart or gallon sized freezer bags. Store it for up to 2 months. Do not refreeze the applesauce once you have thawed it.
  • You may also can this applesauce to store in the pantry up to a year. See how to can applesauce


4 cups

Preparation Time

30 Minutes

Total Time

1 Hour

Reader Comments

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Making applesauce

I have a mixture of honey crisp and northern spy apples. Can I make applesauce from them


The Editors's picture

You can make applesauce from any apple, really, though the two that you’ve listed aren’t considered the best varieties for it. Honeycrisps are best eaten raw, while Northern Spy apples are best in a pie. See our Best Apples for Baking and Cooking page for a list of which apples make the best applesauce!