Cinnamon Applesauce

Recipe for Cinnamon Applesauce


8 assorted apples (mix of any varieties)
1 tablespoon fresh lemon juice
1 cup sweet apple cider
1/2 cup granulated sugar
1 cinnamon stick
2 tablespoons apple or pear brandy (optional)


Peel and core apples; cut into big chunks. In a medium-size saucepan, toss apples with lemon juice. Add cider, sugar, and cinnamon; bring to a boil.

Reduce to a simmer and cook until tender, about 15 minutes. Let cool 20 minutes. Discard cinnamon.

Mash to the consistency you prefer.

Stir in brandy.

Cool to room temperature; then cover and refrigerate.


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!