Autumn Applesauce


Autumn Applesauce

Yield: Approximately 4 pints

Autumn Applesauce


  • 5 pounds mixed apples, washed, peeled, cored, and chopped
  • 1/2 cup unsweetened apple juice or water
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 2 tablespoons lemon juice
  • sugar (optional)


  1. If canning, prepare a waterbath and 4 pint jars
  2. Place apples in a large, nonreactive pot with enough apple juice/water to prevent sticking.
  3. Cover and bring to a simmer over medium-high heat, stirring often.
  4. When apples have softened, use an immersion blender or a potato masher and process to desired consistency.
  5. Add spices and lemon juice. Taste and add sugar if desired.
  6. Return to simmer. If canning, keep on simmering while filling jars. Leave 3/4-inch headspace. Place in prepared waterbath canner and process for 20 minutes.
  7. If not canning, let cool and then refrigerate or freeze.


I love making applesauce. I usually don't "spice it up," but I wanted to make at least one version. I named this Autumn Applesauce because, well, apples are their best in autumn. Plus, the spices remind me of autumn and some of my favorite dishes of the season.

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