Grammy’s Homemade Cinnamon Applesauce
There are some dishes that are so ingrained in what we’ve come to expect from a holiday meal that it simply would feel wrong not to include them.
Enter Grammy’s cinnamon applesauce. It is mandatory at both Thanksgiving and Hanukkah, and for good reason. It’s got four simple ingredients: apples, cinnamon, lemon, and a tiny bit of sugar.
Homemade applesauce could not be simpler to make! Whole, unpeeled apples get cored and quartered, then steam with water on high heat in a microwave until soft enough to pass through a foley mill. Leaving the skin on is what gives the cinnamon applesauce it’s signature red color!
And don’t even try to compare this to Mott’s applesauce. This applesauce recipe is about 1000x better, pinky promise!
Ingredients For Cinnamon Applesauce
Doesn’t take much to make the world’s best cinnamon applesauce! Grab the following ingredients:
- Apples (our top varieties for applesauce listed below!)
- Ground cinnamon
- Granulated sugar
Other than some water to help the apples steam along with the above, that’s it!
Special Equipment For Making Applesauce
We inherited our foley mill from my husband’s grandparents over 10 years ago. It is a work horse, and I couldn’t imagine using anything else. If you don’t already own a foley mill (also known as a ricer), definitely look into purchasing one! Not only are they great for applesauce, but they make the creamiest mashed potatoes you’ve ever had in your life!
How To Make Cinnamon Applesauce
The process is straightforward: Core and cut 6-8 medium apples, place them in a large bowl with water, lemon slices, and ground cinnamon to taste. Microwave on high for 10 minutes, tossing once in the middle, then transfer to a foley mill and process.
How To Freeze Applesauce
Homemade applesauce freezes exceptionally well! We frequently make a double or triple batch, freeze them in small containers, then pull them out as needed.
And if you didn’t know the perfect condiment for our famous latkes, well, this is it!
Have leftover applesauce? We never do (seriously lol), but homemade applesauce bread sounds amazing!
Best Apples To Use For Homemade Applesauce
Our top picks, in order of prefernce:
- Macoun apples
- Cortland apples
- Macintosh apples
Cinnamon applesauce is one of those simple recipes you never knew you needed until you make it at home. If you’ve got 15 minutes to spare, a microwave, and a foley mill, this can all be yours!
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For more holiday side dishes, check out the following recipes:
- Roasted brussel sprouts
- Cheddar biscuits
- Mashed butternut squash
- Focaccia stuffing
- Herby mashed potatoes
- Foley mill
- 6-8 medium Macoun apples (can substitute Cortland or Macintosh)
- ⅔ cup water
- ¾ cup sugar optional
- 2 thin slices lemon
- cinnamon to taste
- Wash but do not peel apples. Cut in quarters and remove core, then place in a large microwave-safe bowl. Add cinnamon, water, and lemon, then microwave on high 5 minutes. Stir, then cook on high another 5 minutes. Depending on the size of your bowl, you will likely have to do this twice.
- Using a slotted spoon, put apples through the foley mill (we use the insert with the medium-size holes). As apple skin accumulates and blocks the holes, remove and throw away. Continue processing apples until all are processed.
- Add sugar to taste — make sure to try it before adding any in case your apples are sweet enough without! Then add a few tablespoons at a time, test, and reassess. Add lemon juice if necessary (I usually don't). Cool in refrigerator until needed.
This recipe was originally posted in December 2017 and has since been updated to provide better instructions, making it easier for you to recreate at home!