Applesauce is always one of those handy ingredients to always keep in the kitchen. It’s delicious on it’s own as a raw snack and particularly indispensable for all kinds of low-fat, egg-free or vegan baking adventures, yet it’s also one of those ingredients that never makes it into my shopping basket. Why buy an expensive jar of applesauce when you can just make Instant Raw Applesauce?
“It’s fiddly!”, you might say. “It takes to long!”, you may exclaim. Well, I’m here to tell you that as long as you have a couple of apples, some apple cider vinegar (or lemon juice) and a pinch of cinnamon you’ve practically got home-made applesauce already. All it takes to make this delicious raw applesauce is a couple of minutes in a good quality blender (I recommend the Optimum range) or food processor and it’s ready to go!
While the money and time factors might be enough reason already to convert you into a home-made applesauce chef, there’s also some great nutritional advantages to making your own – apples are loaded with fibre, flavonoids and other phytochemicals, with a lot of the benefit is in the skin (so no peeling your apples!). Adding in the apple cider vinegar also introduces more fantastic, fermented foods into your diet. Dates and cinnamon contribute to blood glucose control due to their fibre and polyphenol content respectively. Try making this with your favourite organic apple variety – Pink Lady, Fuji and Sundowner are sweeter while Granny Smith are more tart.
Applesauce is a great replacement for some or all of the fat in baking recipes (I’ve got some Carrot & Applesauce Muffins coming up soon) and can also replace an egg in a pinch too. Not in a baking mood? You can eat this as a raw afternoon snack, mix some through your morning bowl of raw soaked muesli, stove top oats or yoghurt or add some to a delicious green smoothie!
- 2 large Granny Smith apples (or other variety), cored and quartered
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 medjool date, pitted OR 1tsp vanilla extract
- 1 tsp cinnamon
- Add all ingredients to the bowl of a blender or food processor and blend until smooth. Spoon into glass jars, refrigerate and use within one week.
Comments 29
Yum! I love applesauce, and I’m always using it in recipes, so I love how quick this can be whipped up. My two little girls are always eating it too, so I’ll have to try this out for them. Thanks for the recipe!
Author
My pleasure Lauren 😀 Thanks for the comment and I hope you and your little ones love the applesauce!
What a delectable recipe! I just ran out of applesauce the other day, so this recipe is perfect timing! Thanks! <3
Author
Thanks Kat! It’s so lovely to hear from you, I hope the applesauce comes in handy for all your college cooking adventures 😀
Yay!!! I love this so much! Can’t wait to make it… Thanks for another great recipe, Alison!
Author
My pleasure Colleen 😀 Thanks for the comment, lovely to hear from you and hope you like the recipe!
Yum! I’m back in a muesli mood for breakfast at the moment and this would go perfectly! I’ll have to give it a try if I get apples in my next veggie box!
Author
It’s the weather isn’t it Liz? I’ve been craving muesli and yoghurt again lately. Yay for spring and I hope you like the applesauce!
This sounds delicious! I’m thinking a little sucanat or brown sugar would bring out the flavors – and cut any too-tart-ness without becoming too sweet. Must try since I have apples!
Author
Hope you do try it, let me know how it goes with the unrefined sugar added! Thanks for the comment 😀
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Can this be frozen? I have a lot if apples.
Author
I’m sure it could be frozen, just leave plenty of headspace in your jars to allow for expansion 🙂
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Awesome recipe! How long does it stay good in the refrigerator? I’d love to make this in big batches if possible.
Author
As it has ACV in the recipe, I have found it stays good for 1-2 weeks. Mind you, it hardly ever lasts that long as I make it as needed to use in recipes. Great question Mali!
This is right up my alley… simple, healthy and versatile. Can’t wait to try this and many more recipes here.
Hello Alison, I just tried making some applesauce in my optimum blender that I recently got, and it didn’t work out at all ! I had 1.5 small apples and I put a little bit of water (I hadn’t seen your post and hadn’t thought of ACV or lemon juice). It didn’t get to the right consistency because it kept getting stuck to the walls of the jug after less than 2 sec… Do I need more or is there another problem I’m not seeing ?
Also, not about applesauce, but is it possible to chop vegetables (capsicums, carrots, zucchinis mainly) in the optimum blender ? Sorry about the diverging topic but I’m new to this blender and can’t seem to get anything right…
Thanks for your help !
Author
Hi Camille 🙂 I sometimes find that I need to use my tamper when pureeing in the Optimum blender, to help push the solid items towards the blades. It sometimes takes 30 seconds for it to really get going and puree well; I find the same issue occurs when making nut butters but after 30 seconds the ‘vortex’ effect starts to get into gear and the blades start pulling the rest of the mixture towards them easier.
Regarding chopping vegetables, as the blades are at the bottom of the jug you could possibly chop by using the pulse function, but I find a decicated food processor is better for this as the blades are located centrally. The blender is definitely best for blending over chopping as it’s harder to move the food around to ensure your chopping and not pureeing. I hope this info helps 🙂
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Great simple recipe. Found this from a recipe roundup using blenders.
Author
Thanks for the comment Anna, love your website!
Hi, Alison
This applesauce is really looking so good and I love how easy it is! I love apple cider vinegar very much. Thanks for putting it together.
Author
My pleasure! Hope you try it and love it, I use this recipe all the time!