Fall is the perfect season for Chunky Cinnamon Applesauce. My simple recipe combines Fuji apples, some fresh lemon juice, a few tablespoons of sugar, and cinnamon. We love this applesauce warm, but it’s great cold out of the refrigerator too!
One of the things I miss most about living up north is the apple orchards. As kids, we’d go pick our own apples quite often. I have vivid memories of roaming the apple orchard, picking, and eating at the same time.
Mom and Dad had an apple tree that finally started producing after we’d grown up and left the house. But they had several years of good harvests and Mom loved to cook with them.
- Apple Crisp
- Apple Pie.
- slightly sweet (but not too much)
If you like a sweeter applesauce, just add more sugar!
Tips for making chunky applesauce:
- If you have one of those fancy apple peeler/corers, use that. I prefer to use my very dull pari knife to peel them.
- Use ten LARGE apples for this Chunky Cinnamon Applesauce. Apples cook down a lot, so while it looks like way too much, don’t worry. You will end up with only about eight cups of applesauce.
- Feel free to use any good baking apple. There are so many to choose from, especially if you live in the land of apple orchards.
- There is very little sugar in my recipe. You may want to use at least twice as much, especially if you prefer a sweeter taste.
- Resist adding more water to the apples. Once they begin to cook down, there will be much more liquid in the pan.
- This applesauce is great served warm or cold.
Surprise a friend or neighbor with a mason jar of chunky applesauce! Just tie some twine around the top, and you’ve got a sweet homemade gift to give. 😀
Make this apple recipe next: Apple Cinnamon Cobbler
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Fall is the perfect season for Chunky Cinnamon Applesauce. My simple recipe combines Fuji apples, some fresh lemon juice, a few tablespoons of sugar, and cinnamon. We love this applesauce warm, but it's great cold out of the refrigerator too!
- 10 large apples - I used Fuji
- 1 cup water
- 1/2 large lemon - freshly squeezed
- 2 Tablespoons brown sugar
- 2 Tablespoons white sugar
- 1 Tablespoon cinnamon
Peel, core, and slice apples in 1/4 inch slices.
Place apple slices, freshly squeezed lemon juice, and water in large stock pan. Heat to boiling, and then reduce heat to medium. Simmer until apples are soft, stirring often, for approximately 35 - 40 minutes.
Remove from heat, and add sugars and cinnamon. Stir well, and pour into large bowl or storage container.
Serve warm or cold.
- Use any good cooking apple for your applesauce.
- Avoid adding too much water when cooking the apples. They will naturally break down, providing more liquid.
- If you like a sweeter applesauce, add more sugar.
- This applesauce stores well in the refrigerator for up to five days.
- Give it as a gift, in a mason jar tied with twine!