Everyday kitchen · Easy
Smooth cinnamon applesauce
Peeled apples simmered with a little water and ground cinnamon until very soft, then blended with all their cooking liquid into a silky, unsweetened applesauce. Serve it warm or cold, or spoon it over oats and yogurt.
- Prep
- 15 minutes
- Total time
- 68 minutes
- Portions
- 8
Estimated nutrition
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 54 kcal | 436 kcal |
| Protein | 0.3 g | 2.5 g |
| Carbs | 14.5 g | 116 g |
| Fiber | 1.6 g | 12.5 g |
| Sugars | 11.4 g | 90.9 g |
| Added sugars | 0 g | 0 g |
| Fat | 0.1 g | 1.2 g |
| Saturated fat | <0.1 g | 0.2 g |
| Sodium | <1 mg | 5 mg |
| Cholesterol | 0 mg | 0 mg |
How these estimates work
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimate includes all peeled apple, water and cinnamon, divided into eight portions. Sugars are natural apple sugars only. Apple variety and ripeness change sugar and the trimming yield, so values are approximate. A fruit component or side, not a meal.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Apples, raw, without skin · 900 g in the original batch
USDA food referenceBeverages, water, tap, drinking · 120 g in the original batch
USDA food referenceSpices, cinnamon, ground · 1.5 g in the original batch
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidancePer portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimate includes all peeled apple, water and cinnamon, divided into eight portions. Sugars are natural apple sugars only. Apple variety and ripeness change sugar and the trimming yield, so values are approximate. A fruit component or side, not a meal.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Let’s make it
Steps at a glance 4 steps
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Kitchen scale that reads to 0.1 g · Vegetable peeler · Cutting board and knife · Medium saucepan with lid · Immersion blender or countertop blender · Shallow covered containers
- 1
Prepare the apples
Wash hands and wash the apples before peeling. Peel, quarter and core them, cutting away any bruises, then chop into even chunks. Weigh 900 g prepared apple.
- 2
Simmer until very soft
Put the apples, 120 ml water and 1.5 g ground cinnamon in a saucepan. Cover, bring to a simmer over medium heat, then cook gently 15 to 20 minutes, stirring every 5 minutes, until a fork crushes the pieces with no resistance.
- 3
Rest, then blend smooth
Take the pan off the heat and rest 10 minutes. Blend everything, including all the cooking liquid, until completely smooth: use an immersion blender with the blade fully submerged, or a countertop blender filled no more than halfway with the lid vent open and covered by a folded towel.
- 4
Cool and store
Serve warm, or divide into shallow containers, cool about 15 minutes, then cover and refrigerate or freeze within 2 hours of cooking.
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Make it work for you
For kids & different preferences
Completely smooth and soft. Serve cool or lukewarm, stirring and checking the temperature first. Children can wash apples and help stir cold ingredients with supervision; adults peel, cut, cook and blend. Not age-specific feeding guidance; check individual needs.
Storage & packed lunches
Refrigerate in shallow covered containers at 40°F / 4°C or colder within 2 hours of cooking (within 1 hour above 90°F / 32°C) and use within 3 days. This is not a canning recipe; do not store jars at room temperature.
Freezing & reheating
Freeze cooled portions in covered containers with headspace for up to 1 month. Thaw in the refrigerator and stir.
Serve cold, or warm gently while stirring until steaming throughout and 165°F / 74°C; let it cool to a comfortable temperature and stir well before serving to avoid hot spots.
If something looks different
If the sauce is thin, the apples were very juicy; simmer uncovered a few minutes after blending, stirring, to thicken. If it is thick or pasty, the apple variety was dry or mealy. Fibrous bits mean the apples needed longer cooking or blending.
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Updated 2026-10-29
Bethany’s Kitchen · /recipes/smooth-cinnamon-applesauce · Original instructions and generated food illustration. General culinary practice informed the method; no third-party prose or photograph copied. Not physically kitchen-tested or human-reviewed.