Applesauce is one of those things you might not think of making yourself but the taste of homemade is amazing and so much better than the grocery store brands that you may be used to. And, it is so easy to make!
One of the big reasons I started making my own applesauce is because of a meal I had in Minneapolis years ago. I had ordered a dish that came with a side of applesauce. Normally, I would have ignored it but it had big chunks of apple it and and I loved that! It added so much texture and substance to the sauce and it just changed the whole “applesauce thing” for me. Let’s face it, some times that super smooth applesauce we are all used to just looks and tastes like baby food. Leaving some whole chunks just put it over the top for me. And once I tasted it, I knew it was homemade and I had to try my hands at making it.
Then, once I realized how easy this was to make, I started whipping up a batch or two in the fall when apples are at their best. BTW, this makes a great gift. Just put in a large mason jar, add a bow and you’ve got a great gift for your friends, neighbors and coworkers.
When it comes to apples, I like to use a mix. We all have our favorite apples and they can range from soft and sweet to crisp and tart. I find that a nice mix gives the best flavored sauce.
Any combination of the following would be great. A good rule of thumb is to buy the freshest you can find. And if watching cost, buy what’s on sale. All apples work.
. Honeycrisp Apples
. McIntosh Apples
. Granny Smith Apples
. Fuji Apples
. Cortland Apples
Now, in this recipe I used sugar substitute. I’m always looking for ways to cut calories and/or sugar without losing flavor. This recipe doesn’t suffer in taste at all. However, feel free to use real brown sugar (equal amounts) if you choose.
Let’s talk nuts. Now this isn’t the most common ingredient in applesauce but I love my texture and by adding some chopped pecans to my chunky applesauce, I get a ton of it and it is just the perfect pairing. It’s ALMOST a little side desert. Nuts are completely optionally and I usually add them as I’m using the sauce. This way, if I’m making a dish with applesauce and the nuts don’t work, I still have plain applesauce.
The same is true of the actual applesauce. If you have people in the house that won’t eat “chunky” or don’t like it, just make have the batch smooth and the other half chunky. You are in charge so make it as you like it.
Give this a try and I promised, you will be making your own applesauce on a regular basis. If you like this recipe, try it on top of my Light Healthy Oatmeal Pancakes or on my Apple Pie Waffles. It is also the perfect side dish to my Pork Schnitzel.
I ususally serve this on my Oktoberfest Menu along with Knockwurst and Sauerkraut and my German Potato Salad. No matter when you decide to try it, you are going to like it. Enjoy!
Homemade Chunky Applesauce
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 Lb. Apples, a variety peeled, cored, and cut into chunks
- 1 Cup Sugar free Apple juice or apple cider
- 1 Lemon, juiced
- 1/2 Cup Swerve brown sugar, packed
- 1 Tsp. Cinnamon
- 1/4 Tsp. Freshly ground nutmeg
- Pinch of salt
- 2+ Tbsp. Pecans, chopped (Optional)
Instructions
- Combine all ingredients except the nuts in a large pot and cook over medium heat, stirring occasionally, for 25 – 30 minutes.
- Puree in a food processor until it is slightly chunky. If you want completely smooth, continue to puree. You can do this in a blender but do it in batches and only fill the blender half way. The mixture is hot and will expand. For safety, hold a kitchen towel over the lid.
- Taste. If it needs more cinnamon or nutmeg you can add. Let cool completely and serve with nuts stirred into the mix. (if using)
- You can store in a covered storage container in the refrigerator.
