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    Home » Desserts

    The Best Small Batch Applesauce

    Oct 11, 2019 · 13 Comments

    Jump to Recipe

    It’s so easy to make a small batch of homemade applesauce. This recipe includes brown sugar and cinnamon but you can skip those if you’d like. 

    Half pint of applesauce sitting on a counter

    Today’s recipe isn’t so much a recipe as it is a method for making a small batch of applesauce. Often when we think about making applesauce, we think about making a lot. While that’s great, I rarely want a lot of applesauce. There’s no kids in our house; so applesauce isn’t something we eat on a regular basis. So when I do crave it, I want it to be good.

    No, not good, amazing.

    And you can make amazing applesauce with only a few apples.

    How to Make Small Batch Applesauce

    Four apples on a white cutting board.

    1. Start with four or five apples.

      It might surprise you when I say that I don’t care what kind of apples you use. While some apples break down into sauce more easily than others, it doesn’t really matter as long as you own a fork or potato masher. Sweet apples, like Honeycrisp,  give you a sweet sauce and tart apples, like granny smith, give you a tart sauce. It’s really that simple. 

      I usually use the apples that have been kicking around my fridge for too long or the bruised apples that sometimes come in the peck of apples I buy at the farmers’ market. 

    2. Peel, core, and cut.
      Chopped apples in a pan.

      Peel the apples, core, and cut into large pieces. There’s no need to be fussy about this. One inch cubes are a nice size.  

    3. Add water or juice.

      Place the apples in a small saucepan. This is key. Since we’re working with such a small amount of apples, the pan needs to be small. If it’s too large, the apples can scorch as they cook.

      Add about 1/2-inch of water to the bottom of the pan. It’s hard to say just how much water you’ll need because it depends on the size pan you use. I needed about one cup of water. Some recipes call for apple juice or apple cider when you’re making applesauce. I avoid this for two reasons. The first is simple: I rarely have apple juice or cider in the house. The second is because apple juice and cider, even no-sugar-added varieties, are rather sweet. The sugar cooks along with the apples and can give a caramelized flavor to the sauce. While this is nice, it’s not usually what I want.

    4. Cook.

      Place the pan on the stove and heat, uncovered, over medium-low heat. When the water begins to boil, turn the heat to low. It’s a good idea to give the sauce a stir at this point. 

    5. Add sugar and spice
      Cut apples in a small pan with brown sugar.

      Sometimes I like my applesauce with a bit of sweetness. (Warm applesauce over vanilla ice cream makes for a lovely dessert.) Add up to one tablespoon of dark brown sugar. The brown sugar contains a bit of molasses that goes well with the flavor of cooked apples.

      If you like spice in your applesauce, this is the time to add it. I like to add a little cinnamon. And the key here is a little. I don’t want the cinnamon to overwhelm the sauce. But I want a whisper. Somehow it makes the apples taste more, well, apple-y.

    6. Stir and mash.
      Mashing apples in a small pan.

      Cook until the apples are soft, stirring occasionally. If you notice that the pan looks dry, add a splash more water. Sometimes older apples are dry and can burn.

      When the apples are nice and soft, it’s done. You can either mash the applesauce with a potato masher or leave it alone. (Or if you like smooth applesauce, like the kind you get at the grocery store, puree it with an immersion blender.)

    7. Spoon into a jar.
      Overhead view of applesauce in small jar.

      This recipe, unlike my pickled jalapenos, isn’t suitable for canning. It makes about a 1/2 pint–but the yield varies depending on the size of your apples. Spoon the applesauce into a clean jar and store in the fridge. That’s it. You’ve made applesauce!

     

    Empty half pint jar with two spoons.

    Overhead view of applesauce in small jar.
    5 from 8 votes
    Print

    Small Batch Applesauce

    It's so easy to make a small batch of homemade applesauce. This recipe includes brown sugar and cinnamon but you can skip those if you'd like. 

    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 2 people

    Ingredients

    • water
    • 4-5 large apples
    • 1 tablespoon brown sugar see note
    • ½ teaspoon ground cinnamon see note

    Instructions

    1. Prepare the Apples

      Add 1-inch of water to a small saucepan. Peel, core, and cut apples in cubes, about 1-inch. Place apples into the pan.

    2. Cook

      Heat over medium heat until the water begins to bubble. Stir. Add sugar and cinnamon, if using. Stir to combine.

    3. Reduce heat to low. Stir applesauce every five minutes or so. If the pan seems dry, add additional water.
    4. Mash

      When apples are tender, mash with a potato masher. Spoon applesauce into a small jar. Enjoy warm or store in the refrigerator for up to five days.

    Recipe Notes

    Sugar

    Add as much or as little brown sugar as you'd like to the applesauce. I never use more than a tablespoon but the amount used is totally up to you. 

    Reader Interactions

    Comments

    1. Rhonda Cline says

      July 16, 2020 at 11:07 am

      5 stars
      This is my first time making apple sauce. You’re instructions are easy to follow. Thank you for sharing your recipe. My Apple sauce tastes great

      Reply
    2. Laura says

      July 21, 2020 at 1:26 pm

      5 stars
      Just finished making this and it was so easy and tastes great! Wish there was a place to post a picture.

      Reply
      • Elizabeth says

        July 21, 2020 at 4:04 pm

        Glad you enjoyed it!

        If you’re on Instagram, you can tag @CookFastEatWell.

        Reply
    3. Charlotte says

      July 26, 2020 at 12:06 pm

      May I ask why this recipe isn’t suitable for canning? I’m searching for a small batch canning recipe. I’d love to try it out if you have one.

      Reply
      • Elizabeth says

        August 10, 2020 at 11:19 am

        Hi Charlotte,
        For safe canning, I only recommend recipes that have been tested for proper ph. This recipe has not undergone any testing. Therefore, it is not safe for canning. Sorry!

        Reply
        • Yo says

          May 18, 2021 at 3:52 pm

          Oh that sucks so do u

          Reply
          • UrRude says

            October 29, 2022 at 1:11 pm

            5 stars
            Bruh why you gotta be like this

            Reply
    4. Judy says

      September 19, 2020 at 11:52 am

      I have always made applesauce to freeze as well as rhubarb sauce. They freeze well in small containers and are a great addition to toast. Remove from freezer defrost in microwave and presto you are done.

      Reply
    5. Diana Nault says

      October 26, 2020 at 4:41 pm

      5 stars
      I was wondering this morning what to do with the apples no one ate!I came across your recipe. It was so easy. I love it. I make maple syrup, I added that instead of brown sugar. Taste awesome. I agree on the cinnamon, I would probably put a little less in next time. Thank you for sharing.

      Reply
    6. Kim says

      November 13, 2020 at 3:46 pm

      5 stars
      First time making this, very simple and no long stories before getting to the recipe. Came out great.! Thanks

      Reply
    7. KRYSTYN says

      April 12, 2021 at 12:38 am

      5 stars
      Great, easy recipe! My farmers market always has giant bruised fruit boxes for 3 bucks so I found myself with like 20 apples to use! Great use of them! I’ll freeze a bunch for later. Thank you!

      Reply
    8. Charles says

      April 15, 2021 at 7:01 pm

      5 stars
      Very Nice Recipe,I’ll Be Using The Applesauce;For Applesauce Cookies! Thank You!

      Reply
    9. Dodi says

      October 21, 2021 at 12:40 pm

      5 stars
      This was excellent but I found an inch of water for the 5 apples was way too
      much and would start by cutting that in half. Otherwise very tasty!

      Reply

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    Elizabeth Barbone

    Elizabeth Barbone is the founder and recipe developer behind Cook Fast, Eat Well. A food writer for over 15 years, she's built a reputation for creating easy recipes that work.

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