Homemade Pink Lady Applesauce: Sweet & Simple (Print Version)
Sweet Pink Lady Applesauce, made from scratch. Learn my easy recipe for a naturally delicious, comforting fruit side or snack.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Dairy-Free
# Ingredients:
→ Main Ingredients
01 -
6-8 Pink Lady apples, peeled, cored, and chopped (about 6 cups)
02 -
1/4 cup water
→ Flavor Boosters
03 -
1 tablespoon fresh lemon juice
04 -
1 cinnamon stick
05 -
Pinch of sea salt
→ Optional Extras
06 -
1/4 teaspoon freshly grated nutmeg
07 -
1-2 tablespoons maple syrup (optional, for extra sweetness)
# Instructions:
01 -
First things first, get those Pink Lady apples ready. I usually peel them because I like a super smooth applesauce, but if you're into a more rustic, skin-on vibe, go for it! Just make sure to core them properly – learn from my mistake! Then, chop them into roughly 1-inch pieces. They don't have to be perfect, honestly, just similar in size so they cook evenly. This step always makes my kitchen smell like a fresh orchard, which I love.
02 -
Grab a medium-sized saucepan, something with a lid. Toss in your chopped Pink Lady apples, that splash of water, the lemon juice, and your cinnamon stick. Give it a quick stir. Cover the pot and set it over medium heat. You want it to come to a gentle simmer, not a rolling boil. This is where the magic starts; the apples will begin to soften and release their own juices. I always peek in too early, but resist the urge for a few minutes!
03 -
Let the apples cook, still covered, for about 15-20 minutes. You're looking for them to get really, really tender. Like, easily pierced with a fork tender. Give them an occasional stir to prevent sticking. If it looks a little dry, add another tablespoon or two of water, but usually, the apples release enough. This step makes my kitchen smell absolutely incredible, a warm, sweet aroma that fills the whole house. It's truly comforting!
04 -
Once your apples are super soft, remove the cinnamon stick – don't forget it in there! Now, grab a potato masher and start mashing right in the pot. If you like it chunky, a few good presses will do. For a smoother consistency, mash a bit more vigorously. I sometimes use an immersion blender for a super silky texture, but honestly, a masher gives it that homemade charm. Be careful, it's hot!
05 -
This is the fun part! Give your Pink Lady applesauce a taste. If your apples were sweet enough, you might not need anything else. If you like it a bit sweeter, you can stir in a tiny bit of maple syrup or a pinch of sugar. Add that pinch of sea salt now too, if you haven't already. If you're using fresh nutmeg, grate a little in. Adjust until it's just right for your palate. This is where you make it truly *yours*.
06 -
Once you're happy with the taste, remove the pot from the heat and let the applesauce cool down completely. As it cools, it will thicken up a bit more. I usually just leave it on the counter for an hour or so, stirring occasionally. It's hard to wait, I know, but trust me, it tastes even better when it's had a moment to settle. Then, it's ready for storing or serving!
# Notes:
01 -
Always taste your applesauce before adding sweetener; Pink Ladies are naturally sweet!
02 -
Store any leftovers in an airtight container in the fridge for up to a week.
03 -
Try swapping Pink Lady apples for Honeycrisp or Fuji for a sweeter profile.
04 -
Serve warm with a dollop of yogurt and a sprinkle of granola for a cozy breakfast.
# Tools You'll Need:
01 -
Medium saucepan with lid
02 -
vegetable peeler
03 -
knife
04 -
cutting board
05 -
potato masher (or immersion blender)
# Nutrition Facts (Per Serving):
Calories: 110
Total Fat: 0.5g
Total Carbohydrate: 29g
Protein: 0.5g