Apple Sauce


  • 6 whole apples peeled, cored, and chopped
  • 1 cup water
  • 1/8 cup brown sugar
  • 1/2 tsp cinnamon (ground)

Recipe from Jamie Glaude

This applesauce is delicious! Depending on the sweetness of the apple you are using, the sugar is optional, but we find the apple sauce to be a bit better with just a bit of brown sugar added. It can be made to be enjoyed right away or made in larger batches to can for enjoyment all year long! I hope you enjoy our recipe.

Prep Time:20 min
Cook Time:20 min
Ready In:40 min
Servings:4 bowls


  1. In a saucepan, combine apples, water, sugar, and cinnamon.
  2. Cover, and cook over medium heat. Once brought to a boil, cook for 12 minutes, or until apples are soft.
  3. Blend in a blender for best results, you can also just mash with a fork or potato masher.
  4. Cool and serve.

    Apple sauce is good for a week in the fridge or it can be canned to preserve for up to a year. 


Blending the apple sauce in a blender gives the best taste and consistency, however if you like it lumpier you can mash with a fork or use a food mill. Apple sauce is best preserved by canning in a hot water bath (do not pressure can). Place apple sauce in the sterilized jars while it is still hot. Fill your canner to 1 inch above the the jars. Can for 20 minutes in boiling water. Remove from heat and allow to sit in the canner off the heat for an additional 10 minutes. Then remove from canner and allow to cool on a tea towel. If the lids have snapped down once cooled, it should be good for a year! 6 large apples will fill 2 - 500mL wide mouth jars (I generally make a triple batch at a time to fill my canner)