Cynthia S.: "yummy! Used the juice of one large lemon and half…" Read More


  • 4 pounds apples (about 7 to 10 apples, depending on the size, peeled, cored, and quartered*, use apples varieties that are good for cooking such as Granny Smith, Pippin, Gravenstein, Mcintosh, Fugi, Jonathan, Jonagold, or Golden Delicious)
  • 4 strips lemon peel ( , use a vegetable peeler to strip 4 lengths, zest only, not the pith)
  • 4 tablespoons lemon juice (more or less to taste)
  • 3 inches cinnamon stick
  • 1/4 cup dark brown sugar
  • 1/4 cup white sugar
  • 1 cup water
  • 1/2 teaspoon salt
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    NutritionView More

    Sodium13% DV310mg
    Protein0% DV0g
    Carbs30% DV91g
    Fiber36% DV9g
    Calories340Calories from Fat
    Total Fat
    Saturated Fat
    Trans Fat
    Calories from Fat
    Total Carbohydrate91g30%
    Dietary Fiber9g36%
    Vitamin A6%
    Vitamin C50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Cynthia S. 7 days ago
    yummy! Used the juice of one large lemon and half the sugar (brown only). keeper in the family recipe book and kid approved!
    BoldCulinaire 16 days ago
    Easy and Delicious! Would definitely make this again
    Kristin Olaveson 16 days ago
    This was a very yummy applesauce recipe.
    Felice H. 23 days ago
    Made 2 batches and they were kids-approved. Recipe was easy to follow.
    Veronica Thomas 3 months ago
    This came out perfect! Because I like a more tart applesauce I used lemon zest instead of lemon peel & left it in the final product. I used 6 large Granny Smiths because I love their balance of tart & sweet. I actually didn’t use any additional sugar outside of the premixed McCormick’s cinnamon sugar (pictured). I think that if I added any additional brown or white sugar it would have destroyed the applesauce by making it entirely too sweet (& it probably would have ended up in the trash). I never thought about eating hot applesauce until I tasted it while making it & I was today years old when I could finally understand where the “pork chop & applesauce” eaters were coming from. If I hadn’t recently started abstaining from pork I would have certainly thrown a pork chop on the stove to try with it. I would definitely make this again & would recommend that anyone preparing this wait until the very end to add any sugar.
    Paulie 10 months ago
    Great recipe, however, I would leave the sugar out completely until you have taste-tested your boiled down apples. I used Gala apples, and did not taste it first, and ended up with OMG too-sweet apple sauce! oops. So, I like the addition of lemon rind for flavour and to counteract some sugars, but I opted to grate the exterior of the lemon instead, this way the lemon zest just disappears into the apple sauce. If you have less-sweet apples, you may not want any lemon at all. The cinnamon stick is a great idea for just a hint of flavour! Maybe add other festive spices depending on the time of year. I will try some different fruit combined with apples next time, but I will be watching the natural sugar levels to make sure they don't go thru the roof! I'll try pairing a sweet apple with a sour cherry or cranberry, then I'll taste-test for sweetness!! Thanks for sharing your family recipe!
    This turned out great. For the future i would use less sugar .
    Aliyah Robinson a year ago
    very tasty. i added more cinnamon and brown sugar
    Adrianne Kinzie a year ago
    I used less sugar to start as suggested and it turned out delicious!
    Mary Ann Pyszcz a year ago
    Delicious! Because my tree produces sweet apples I didn’t need any sugar
    Nasser 2 years ago
    Better than I expected the only thing I didn’t do was mash the apple after stewing and used a cinnamon stick as a whole not grounded as suggested.
    Amy 3 years ago
    always awesome! I always use up older apples with this recipe and everytime I make it everyone loves it! And it makes the the house smell sooo good