Choose language: Deutsch Deutsch
Choose language: Englisch Englisch

Applesauce recipe - the fastest way to do it

Make your own applesauce

Unbelievable how good apples can taste! Just harvested, freshly picked from the tree, they are full of flavor and sooo juicy as at no other time in the whole year. And so perhaps the most ordinary fruit from German lands now makes its grand appearance. Hardly a day goes by without the demand to bite into a crisp, fresh apple, enjoy apple pie in all its variations, or make our own applesauce - for pure pleasure of potato pancakes, crepes or pancakes. A high-speed blender not only makes it easier to prepare fresh applesauce, it also makes it so velvety smooth that it melts in your mouth.

Different varieties of apples at the farmer's market.

Make your own applesauce: Use whole apples

Why? You can make your own applesauce faster, if you simply skip peeling the apples, also use the core. Pureeing whole apples, is no challenge for a high-speed blender. Processing in a high-speed blender instead of with a hand mixer or blender gives the applesauce such a fine consistency that we previously only knew from store-bought applesauce. At the same time, you benefit from all nutrients, because the peel and the core also contain a lot of important nutrients.

↑ up

Applesauce with cinnamon and vanilla.

We prefer to use mild appel varieties for our applesauce. When making our own applesauce, we found out that you don't need any added sugar - the sweetness of mild apples is absolutely sufficient. If you like your applesauce a little more tart and also more acidic, we advise you to use an apple mix with enough Boskop apples.
We like to add some fresh lemon juice to our applesauce to prevent it from turning brown. If you want to ad some, flavor use cinnamon and fresh vanilla pulp. This just goes wonderfully with applesauce and gives off a wonderful aroma when steaming the apples.

Fresh applesauce

With cinnamon and vanilla
Prep Time 5 Min
Perform Time 20 Min
Total Time 25 Min
Amount 550 ml
Calories 263 kcal
Cuisine mush
Author Carla from
Make applesauce yourself: Recipe and instructions
4.79 from 1238 Reviews


  • 500 g mild apples
  • 50 ml water filtered
  • 1/4 piece of lemon
  • 1/3 vanilla bean
  • 1 pinch of cinnamon


  1. Wash the apples, cut them into quarters, removing the stems.
  2. Put the quartered apples in a pot with the water and add the juice of 1/4 lemon. Use a knife to remove the pulp from the vanilla bean and add it to the apples in the pot along with 1 pinch of cinnamon. You can also steam the scraped vanilla bean with the apples for a more intense vanilla flavor. Important: If you decided to add vanilla to the pot, please remove the rest of the vanilla beans, before putting everything into the blender.
  3. Now bring everything to a boil and then simmer the apples over low to medium heat for about 15 minutes - until they are soft.
  4. Remove the pot from the heat and allow the apples to cool down a bit before adding them to the blender - about 65 degrees. Remove vanilla bean if necessary!
  5. Now put the slightly cooled apples into the container and blend on maximum until a uniform mass or fine puree is formed.
  6. Then fill the applesauce into sterilized airtight canning jars and let cool upside down. This way, the applesauce will keep for a few weeks in a cool, dark place. We prefer jars or canning jars with swing top.

Applesauce recipe in a PDF file

Yes, I would like to subscribe to the newsletter and receive the applesauce recipes as a printable PDF file for free.

Please send me e-mails, according to the privacy policy, on a regular basis. The Newsletter contains information about kitchen appliances, utensils, recipes and preparation tips, this is revocable at any time.

↑ up

Applesauce variations: With pears, plums and mirabelles

Of course, you can also easily vary your applesauce by replacing some of the apples with one or more other types of fruit. For example, we also like apple-pear puree, which our children love simply because the pears make it a little sweeter. Of course you can also add mirabelles or plums. If there is a lack of sweetness, we like to use a little honey or maple syrup.

Make applesauce yourself: Recipe variations with pear and mirbelle

↑ up

How do you like your applesauce? Have you ever made applesauce in a blender?

We appreciate your Feedback!

Carla from

I fell in love with the first sip. In 2010 a friend of mine served me my first green smoothie. Since then, green smoothies are my absolute favorite breakfast. Quickly prepared, I start my day healthy, delicious and well nourished. I carry the feeling of this delicious healthy breakfast with me all day long - all the way through to the evening.
Nice side effect: Without renunciation or nutritional dogma, green smoothies regulate my desire for coffee, chocolate and all the other temptations.

Among other things, Carla gives workshops for beginners and also is responsible for social media and communication.

Add comment

9 | Comment(s)

Take a look at the gardens while taking a walk. Almost all owners of apple trees in their gardens throw their apples on the compost.
Just a silly question to all experienced canners... couldn't I just throw the apples in the blender, puree them, maybe add some lemon, and then fill the jars directly, seal them, and put them in the oven like when canning? Or am I missing something?
Carla von Grü
Hello Karin,

thank you for your comment. I haven't personally tried the method you mentioned for canning applesauce, so I can't say for sure if it would work or if the treatment in the oven is sufficient for preserving it when using raw apple sauce.

When I want to can applesauce, I prepare it as described in the text above and then process it in jars using a pot and water bath canning method.

Best regards,
Hello everyone,
I blended my apples without cooking them and after that I've been frozen the juice in ice cube trays. This way, I have portioned servings available for whatever I need without losing enzymes and other heat-sensitive nutrients. A good blender is worth its weight in gold.
i have prepared applesauce or compote in the blender, without cooking. Have added carob flour so that it is not too liquid. This variant I like best because the vitamins are preserved
Carla von Grü
Dear Sabine,

thank you for sharing your raw food applesauce recipe :)

Hello Günter, exactly such a way I have been looking for. I'll try it out right away. Without heating, the valuable nutrients and enzymes are preserved.
I make applesauce myself every year and then freeze it in portions. Some jars are also boiled down. I haven't tried it in the blender yet, but will definitely give it a try this year.
Carla von Grü
Dear Angelikai,

thank you for your comment. Are curious how you like the applesauce variant from the blender. Let us know with pleasure.
Best regards,