Awesome Paleo Applesauce - Tart and Chunky
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
We love our applesauce a bit on the tart side and quite chunky, and the boys won't even consider store bought applesauce - too bland and thin, not to mention all the added sugar. A touch of honey balances out the tartness for exceptional flavor.
Course: Snack
Cuisine: Paleo
Servings: 4 quarts
  • 10-12 pounds apples any variety okay, a mix is best - we like Fugi, Gala, Pink Lady, Granny Smith, Jazz, Macintosh
  • 1/4 cup lemon add more for additional tartness
  • 1/2 cup apple cider water can be substituted
  • 1/2 cup honey to taste
  • 3 tbsp cinnamon to taste
  • pinch sea salt optional
  1. Peel, core and quarter apples, removing any badly bruised areas.
  2. Place quartered apples into a (lidded) pot, drizzle with lemon juice and add cider or water to cover the bottom of the pot. Less liquid added will result in thicker applesauce, but you will need to keep an eye on the pot to make sure it doesn't go dry. We usually use about 1/2 cup cider or water in an 8-quart pot. If the apples are really fresh and juicy - a little less liquid. If they are older and dry - a little more liquid.
  3. Steam the apples on medium to medium high until tender, adding more liquid if needed. Apples are done when tender, but not completely falling apart, if you like a chunky applesauce. For a smoother consistency, cook longer. Different varieties of apples will cook differently, creating nice chunks in the finished applesauce!

  4. Remove from heat and begin mashing the apples with a potato masher (or a wooden spoon if no masher is available), until desired chunkiness is attained.
  5. Add honey, cinnamon,salt and more lemon if desired. Add a little at a time and keep tasting until it reaches your liking. Using a pinch of salt can really enhance the flavor, but be careful not to add too much - it may taste a little saltier when cooled. We usually add about 1/2 cup honey to our 8 quart batch, a few tablespoons of cinnamon, a pinch of salt and the juice from 2 or 3 lemons total (including the lemon added at the start).
  6. Remove to jars or other container, cool and refrigerate, or eat while still warm! We do not go through the canning process because the applesauce gets eaten right away.

Recipe Notes