Applesauce can actually take quite a while to make, mainly because the apples have to be peeled and cored, and if you don't have a handy machine for that, it can easily take half an hour to an hour every time you need to process 4 to 9 pounds of apples.

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On top of that, there's the cooking time, and if you don't sweeten your apples (which I never do), it takes longer because you don't get the rapid osmosis that sugar creates — it draws the liquid out of the apples faster and forms a syrup at the bottom of the pot that distributes heat more efficiently than the air gaps between the pieces.

So, applesauce without added sugar means no outside help, which means it takes longer to make, but that's definitely preferable if you ask me, since added sugar in applesauce is a no-go.

When the cell walls and pectin in the apples break down, the applesauce thickens naturally, but depending on the variety you're using, that process can take more or less time and the result can be quite different. It doesn't mean you can't make applesauce from any apple, though — just that the texture will vary a lot depending on what you pick.

I often choose to mix two varieties — a firm, slightly drier, sweeter one and a juicier, more tart one — since that creates a nice balance between tartness and sweetness. It improves both the flavor and the texture. Using a single variety that's well-suited for applesauce is perfectly fine, too, but it's not always possible to find one or grow it in your own garden. Plus, mixing varieties creates a more nuanced flavor profile, making the applesauce feel more like gourmet food and less like baby food.

Of course, the varieties you use also affect how long you have to stand there watching the pot, which can be frustrating if you're juggling several things in the kitchen (which I often am) — so I've created this 'Lazy Kitchen' version of something that used to take me over an hour to make, depending on how many apples you're doing.

This way, I don't have to stand over a pot for a long time — I use my slow cooker for this, and the result is a smooth, deeply spiced applesauce. The long cooking time lets the spices meld into the apples, so the Ceylon cinnamon, vanilla, and ginger build a deep, warming flavor that's hard to get any other way. A taste of fall.

This delicious applesauce can be eaten straight, with oatmeal, or just spooned over yogurt, or with a dollop of whipped cream.

But it can also be used in a wide variety of desserts, cakes, and condiments, which I think is absolutely wonderful!

Well, let's get started!

Unsweetened Applesauce with Cinnamon, Vanilla, and Ginger

My go-to applesauce, with no added sugar and full of wonderful, warming spices. It's perfect as a base for trifle, tiramisu, layer cake, on top of pancakes and oatmeal, in yogurt, or simply as a dessert with whipped cream.

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Prep Time: 30

Slow Cooker: 4

Total Time: 4 30

Course: Preserves Kitchen

Cuisine: Sweet

Keyword: Apples, Ginger, Cinnamon, Unsweetened, Vanilla

Equipment

1 Crockpot(or another slow cooker)

Ingredients

2-3 kg (4 to 7 pounds) Apples
1 stick of Vanilla (I use a vanilla bean with seeds scraped out)
1 stick of Ceylon cinnamon
1 slice Ginger (about 3/4 inch in diameter and 1/4 inch thick)
250 ml / 1 Cup of Filtered water

Instructions

Rinse, peel, and core the apples.
Cut them into large cubes and put them in the slow cooker.
Pour the water over the ingredients and stir in the whole spices. (If you want a more pronounced ginger flavor, you can grate it instead of adding it as a whole piece, as I do.)
Set the slow cooker on high for 4 hours.
Stir the apples with a wooden spoon every 30 minutes for the first two hours. Don't expect much to happen in the first hour, but stir anyway — it helps the apples get evenly coated with the spices.
After 2 hours, the applesauce looks like this, stir about 3 times an hour, from now on.
After 4 hours, the applesauce is ready to be poured into jars. You can store applesauce in the fridge, freezer, or pantry; I've included a guide in the notes that explains how.
Apple sauce should ideally have a pH between 2 and 4; anything below 4.6 is safe, but I've never measured a pH higher than 3.5 in apple sauce, so that's well within the safe range.
I love my jam funnel—it’s invaluable when you’re cooking a lot from scratch, so I highly recommend buying one, and yes, a stainless steel one is definitely preferable to a plastic one.
Once you've poured your applesauce into jars, all that's left to do is enjoy it!

Notes

The applesauce can be stored in the refrigerator for up to a week.

If you want to store it for a longer period, you can freeze the applesauce in glass jars (make sure they're freezer-safe first). Pour the applesauce into the jars, leaving about 1 to 1.5 inches of headspace at the top, and make sure it has cooled completely before placing it in the freezer. It will keep for 8 to 12 months.

If you want to store the applesauce in the pantry or at room temperature, process it using my guide below.

First, you need to prepare your jars; I always sterilize them in the oven, which you can read more about in this Post!

Place a large soup pot filled with water on the stove and bring it to a boil.

Fill the warm jars with applesauce, leaving about 1/2 inch of headspace at the top. Use a jam funnel to avoid spilling the applesauce down the sides of the jars..

Once you've filled all the jars, wipe the rims of the jars with a little vodka or rubbing alcohol, then put the lids on.

Place the jars upright in the large pot once the water is boiling. Make sure the jars are covered with at least 1 inch of water.

Let the jars boil for 15 minutes if using half-pint or pint jars, and for 20 minutes if using quart jars.

You can easily adjust the cooking time to create different versions of this applesauce.

For example, a compote is ready after just 2–3 hours, with whole pieces of fruit still remaining—which is precisely what characterizes a compote.

If you want to make apple butter, you can let the applesauce cook for 5–6 hours; this gives it more caramelization, color, and thickness. But it's important to remember to stir a little more often (4–6 times per hour), since there's significantly less liquid left, which makes it more prone to burning.

You can always leave a comment below if you have any questions or if you've tried making this super-easy applesauce recipe — I'd love to hear from you!

Have a blessed day.

Love

P.S. All posts on this blog are written and photographed by Belle Frost; no AI was used to generate content, and all copyright belongs to Maison Frost.

Unsweetened Applesauce with Warming Spices