I often make applesauce with several different apples all in the pot together, but this Granny Smith applesauce is pure Granny Smith–applesauce that celebrates the tart green apple!

If you’re looking for more ways to use Granny Smith apples, might I suggest this apple and green tomato chutney? It’s delicious and full of tart GS apples.

For ease of browsing, you can find all my condiment and jam recipes in one place. Thanks so much for visiting.

Granny Smith Applesauce in a jar with 3 Granny smith apples.

Applesauce Time

Apples do not sing of Spring. They sing of crisp Autumn Days; of long cold evenings; of trees that blaze red, yellow and orange.

I’m not really sure why my mind went to applesauce on a lovely spring day. Bright blue sky. Warm sun. Cool breeze. Windows thrown open. For me, a perfect day.

It could be that, taken by itself, yesterday could also have been a glorious Autumn day. Bright blue sky. Warm sun. Cool breeze. Windows thrown open.

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In North Carolina, we are fortunate to have four distinct seasons, although I’m pretty sure the summers are a bit longer and hotter than they used to be while the winters are a bit shorter and milder.

A mixing bowl of Granny Smith applesauce with a white spatula in it.
Granny Smith applesauce is the perfect mix of tart and sweet. An easy-to-make applesauce for any occasion.

Spring and Fall are my favorites though. Change is in the air. In the Autumn, nature gets itself ready for bed. In the Spring, it goes about its morning routine.

And even though gloriously perfect Autumn days inevitably lead to colder days and longer nights while gloriously perfect Spring days lead to the longer, hotter, humid days, I savor them both. Rather than anticipate the days that follow with just a bit of dread, I choose to live in the moments of those perfect Spring and Fall days.

And that, my friends, is why I ended up making Granny Smith applesauce.

Ingredients

A magic applesauce with a short ingredient list and big flavor.

A winning combination!

Here’s what you’ll need:

Labeled images of the ingredients needed to make Granny Smith applesauce: Granny Smith apples, apple juice or apple cider, salt, sugar (whote or brown), and baking spice/s of choice (optional).
  • Granny Smith apples: If using a food mill (see below), you won’t need to peel or core them. Try to get organic to minimize pesticide exposure
  • Apple juice or cider: I like to give fruit a little liquid to help it start cooking and softening, so why not intensify the apple flavor by using apple juice or cider? NOTE: not hard cider, just sweet apple cider
  • Salt: Adds dimension to the flavor. Please don’t leave it out.
  • Sugar: Adds sweetness and some keeping qualities. You can use white or brown sugar
  • Spices (optional): A little baking spice is nice in applesauce, but it is optional. Choose your favorite. Apple pie spice is particularly nice.

Make Applesauce with a Food Mill

Collage of four images of making applesauce: sliced apples with cinnamon in a pot, pressing cooked apples through a food mill, a food mill with green apple skins left behind from pressing and a bowl of applesauce sprinkled with cinnamon.
Leaving the skins on the apples adds extra pectin to help thicken up your sauce, and using a food mill ensures nothing but the cooked apple pulp ends up in your finished applesauce.

Easy, Step-by-Step How to Make Granny Smith Applesauce

Hands down, my favorite way to make applesauce, Granny Smith or otherwise, is this:

  1. Cook down the apples, skins, seeds, and all, until the apples are very soft.
  2. Run the cooked pulp through your food mill.
  3. If the sauce isn’t as thick as you’d like, you can then cook down a bit farther to reduce the liquid. Otherwise, you’re done!
My Favorite Food Mill
OXO Good Grips Food Mill
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The OXO food mill is well-made, easy to use, easy to clean, and dishwasher safe (I wash all the parts in the dishwasher except the grinding discs). Speaking of, it comes with 3 discs for fine, medium and coarse. There is no better tool for getting a consistent texture and also removing skins and seeds without having to peel or core anything before hand.

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07/22/2024 06:54 am GMT

Other Fruits You Can Add to Applesauce

There is no reason that you can’t add other fruits to your applesauce, so don’t feel bound by convention to just stick to apples.

Consider these options. Just add them to the pot along with your apples and you are good to go.

  • Cranberries
  • raspberries
  • strawberries
  • pears
  • blueberries
  • blackberries

Other Applesauce and Apple Butter Recipes

Ever wondered what the difference between applesauce and apple butter is? I can help with that.

Once you get the differences down (spoiler: it’s a matter of degree), here are some other recipes you may enjoy:

Questions?

If you have any questions about this post or recipe, I am happy to help.

Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.

If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.

Please Take a Moment to Rate and Review

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Granny Smith Apple Sauce

Jennifer Field
Four ingredients. It couldn’t be easier to make this applesauce. Use whatever apples you have on hand. Feel free to change up the spicing however you see fit and also sweeten to taste.
4.50 from 22 votes
Tried this recipe?Please give it a star rating!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Condiments and Jams
Cuisine American
Servings 16 servings
Calories 145 kcal

Ingredients

  • 4 pounds Granny Smith apples washed and sliced (peeling and coring not necessary if you’re using a food mill)
  • 1 ½ cups Apple juice or apple cider or enough to fill your pan by about 3/4″.
  • ¼ teaspoon Fine sea salt , to taste
  • ½ cup sugar (brown or white), to taste

Optional

  • a sprinkle of your favorite baking spices (I used “Baking Spice” from Savory Spice Shop)

Instructions
 

  • Place the apples, salt and optional spices into a heavy-bottomed pan large enough to hold all the apples.
  • Pour in the apple juice or apple cider.
  • Bring up to a boil and then turn the heat down to maintain a simmer. You will have to stir occasionally to make sure all the fruit has a chance to cook in the juice in the bottom of the pan.
  • When all the fruit is cooked and very soft, remove from heat and run through a food mill fit with the medium die.
    Applesauce being passed through a food mill into a bowl.
  • Taste the applesauce and add sugar to your taste if it is needed. If you use very sweet apples, you might not need any at all. I used 100% Granny Smiths, so I definitely had to add some.
  • Taste again and adjust seasonings.
  • Let cool then refrigerate.
  • Use within a week to ten days.

Did You Make Any Changes?

Notes

If you don’t have a food mill, you can mash your apples with a potato masher, run them through a ricer or even use your blender or immersion blender for very smooth sauce. If using one of these methods, go ahead and peel the apples before cooking.

Nutrition

Serving: 1gCalories: 145kcalCarbohydrates: 35gProtein: 1gSodium: 48mgFiber: 5gSugar: 28g
Keyword applesauce recipe, Granny Smith applesauce
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Enjoy the Granny Smith Applesauce, friends.

Thank you for spending some time with me. Have a lovely day.

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11 Comments

  1. This turned out delicious! One question – my applesauce had a very soft, almost pudding-like texture. Did I cook the apples too long? I’m not mad about it – it’s delicious on top of pancakes. 😀 Thanks for a great recipe!

    1. Hey, Jenny! (I love coffee too 🙂 ) It’s possible you could have cooked them so long the juices and apple itself began to caramelize, turning your applesauce into more of an apple butter. There’s no real definite line between the two, so you can call what you ended up with apple butter if that feels like a better name/description of it. I’m really glad you’re enjoying it!

    1. Hey, Chelsea! I am not sure, because I personally am not a canner. I know sugar content and pH are both important for food safety, so I would start with a recipe optimized for canning, maybe from the Ball Blue Book.Im not saying it can’t be, but I wouldn’t want to give you misinformation.

  2. How much is a serving size? I am planning on canning about 24 or so quarts and trying to figure out the amount of apples I will need.

    1. Great question. I figure a serving is about 1/2 cup, give or take, so if you’re wanting to put up 24 quarts, you’ll need 1x the recipe per 2 quarts. Scale it all up accordingly: 12x the recipe for 24 quarts. It will cook down a lot, but you’ll need some big old pots! Please let me know how it turns out–would love to hear your review!

4.50 from 22 votes (21 ratings without comment)

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