Homemade Applesauce with Cinnamon and Orange
Applesauce is a versatile, naturally sweet condiment made by cooking down apples with minimal sugar and spices. What sets this version apart is the combination of orange peel and cinnamon for warmth, plus optional rose water for floral complexity—and the choice to leave skins on during cooking for deeper color and nutrition before blending. The result is silky, vibrant, and more nuanced than standard recipes. The balance of salt and vinegar brightens the apple flavor without making it sour. Perfect for anyone seeking a simple, clean recipe with real fruit as the star. Serve alongside pork and duck, swirled into yogurt or oatmeal, or spooned over roasted vegetables. This method respects the apples' natural sweetness and acidity, requiring no pectin or long canning process.
Ingredients
- 4 pounds mixed apples, cored, unpeeled, sliced and chopped into 1/2- to 1/4-inch pieces
- 3 ½ ounces sugar, plain or toastedhoney or maple syrup100g sugar to 80g honeysweetener
adds viscosity and changes flavor profile; may require less apple cider for thinning
Full guide → - ½ teaspoon Diamond Crystal kosher salt
- 1 ounce apple cider vinegar
- 1 strip (3-inch) orange peellemon peel or omit1 stripcitrus
lemon is brighter and more tart
- 1 stick (3-inch) cinnamon stickground cinnamon3-inch stick to 1/4 tsp groundspice
ground adds more intensity; add near end to avoid bitterness
Full guide → - apple cider, to adjust consistency(optional)
- ¼ teaspoon rose water(optional)vanilla extract or omit0.25 tsp rose water to 0.125 tsp vanillaaromatic
vanilla adds warmth instead of florality
Instructions
- 1
Core apples without peeling, then slice and roughly chop into 1/2- to 1/4-inch pieces.
- 2
Transfer prepared apples to a 5-quart Dutch oven with sugar, salt, apple cider vinegar, orange peel, and cinnamon stick.
- 3
Stir to combine, cover, and place over medium heat until apples have wilted and begun to bubble in their own juices, about 15 minutes. Increase heat if the process seems slow.
- 4
Continue cooking, stirring occasionally, until apples are fall-apart tender, about 10 minutes more.
- 5
Remove orange peel and cinnamon stick.
- 6
Puree to desired consistency using an immersion blender or food processor.
- 7
Thin with apple cider if needed to adjust consistency.
- 8
Season with rose water if desired for more intense apple flavor.
- 9
Transfer to glass jars and refrigerate or freeze.
Tips
Leave apple skins on during cooking for deeper color, better nutrition, and more complex flavor. The skins break down during pureeing and integrate seamlessly into the sauce.
Use a mix of sweet and tart apples (like Honeycrisp, Granny Smith, and Cortland) for balanced flavor. A single variety often produces flat, one-note results.
Don't overfill freezer containers. Applesauce expands significantly when frozen and will crack or overflow glass jars if left no headspace.
Good to Know
Refrigerate in glass jars up to 3 weeks. Freeze in containers with headspace to allow for expansion; thaw in refrigerator before serving.
Make up to 1 week ahead and refrigerate, or freeze up to 3 months.
Serve alongside pork, duck, or roasted vegetables. Stir into yogurt, oatmeal, or smoothies. Use as a topping for vanilla ice cream or swirl into baked goods.
Common Mistakes
Overfill freezer containers to avoid cracking glass jars or overflow as applesauce expands when frozen.
Add ground cinnamon too early in cooking to prevent bitterness; better to add during blending or serve with a whole stick removed.
Skip the orange peel and cinnamon to avoid losing the warm, complex flavor that distinguishes this version from basic recipes.
Substitutions
ground adds more intensity; add near end to avoid bitterness
Full guide →lemon is brighter and more tart
vanilla adds warmth instead of florality
adds viscosity and changes flavor profile; may require less apple cider for thinning
Full guide →FAQ
Can I make this applesauce without a food processor or immersion blender?
Yes. Push the cooked apples through a fine-mesh sieve or food mill, working in batches. This takes longer but produces the same silky texture. A potato ricer works for smaller batches.
What if I don't have Diamond Crystal kosher salt?
Table salt is denser and saltier by volume. Use about half as much by volume (1/4 teaspoon) or the same weight in grams (1g). Regular kosher salt falls between the two; measure by weight if possible.
How long does homemade applesauce keep in the freezer?
Frozen applesauce keeps for up to 3 months in airtight containers. Thaw in the refrigerator overnight before serving. Once thawed, use within 1 week, or refreeze if needed.