Home-made sugar-free applesauce is a family favorite. It is very easy to make and when you use a mix of fall apples, the only ingredient that you need is … Apples…no sugar is needed.
Every fall, I make enough to store in the freezer that will last us through the winter and into spring. Because there is no sugar in my homemade applesauce, it is frequently a side dish for many of our dinners throughout the cold months.
On a recent trip to a local apple and pumpkin farm I bought two 1/2 bushel bags of seconds for $8.00 a bag. A 1/2 bushel bag of regular apples was $12, but when I saw that the seconds were in really good condition, it was a no-brainer. My kids helped me sort through the bins and fill the bags full with Ginger Gold, Yellow Delicious, Honey Crisp, Gala, McIntosh, Fuji, Jonagold.
I brought them home and got started on the applesauce right away. I also made a pie, but it was gobbled up before I thought about taking a picture.
I have to admit my way of making applesauce is made easier because of this handy gadget: Roma Food Strainer and Sauce Maker for Fresh Fruits and Vegetables. Mine is a hand-me-down from my mom and it makes the job easy and fast. If purchasing new isn’t an option, I have seen them at yard sales or check thrift stores.
How to Make Homemade Sugar-Free Applesauce
1. Soak and wash the apples with white vinegar and rinse with water. Cut the apples into quarters. I don’t peel or worry about the seeds…you’ll see why below.
2. Put the apples in a big soup pot and add a little water in the bottom of the pot so that the apples don’t scorch. Cover and cook on medium until they are mushy. Stir often to also avoid scorching.
3. When the apples have cooked soft and mushy, remove from the stove and start to process through the food mill. Be careful – the apples are HOT! Put the cooked apples in the funnel and turn the handle. The applesauce just slides through a screen and down into the bowl.
The funnel on the left in the picture below is the waste funnel. All of the skin and seeds are pushed through that funnel and into my garbage bowl.
This is a picture of the peels. They can be tossed in the trash or compost.
4. Allow the finished applesauce to cool and then put into freezer containers.
My applesauce doesn’t need an ounce of sugar because I use a blend of apples that range from sweet to tart. In the past I only used one variety, Ginger Gold, because it is my favorite apple for pies, but when using them for applesauce I felt it needed a little sugar in to sweeten a bit. But the secret to making delicious applesauce is using a blend of your favorite apples.
Do you make your own applesauce? What are your favorite apples to use?
Disclosure: I am an Amazon Associate, and if you make a purchase through my link, I earn a small percentage–at no cost to you! You can read the site’s full disclosure here.