Maple Spice Applesauce is a Delicious Twist on a Classic!
This maple spice applesauce is lightly sweetened with real maple syrup and spiced up with a sprinkle of cinnamon and nutmeg. If you are looking for a tasty way to use your apple harvest, this recipe is sure to satisfy your sweet tooth without over-indulging.
Use this homemade applesauce to top pancakes, waffles, vanilla ice cream, or add some granola and try it for breakfast. I like it with Greek yogurt or with a graham cracker crumbled on top for a quick and easy snack.
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Make a Small Batch or Make a Lot!
I have 2 bushels of apples on order from the Amish this fall. I’m looking forward to canning a big batch of this applesauce for our winter pantry! In the meantime, I found a bag of discounted Honeycrisp apples at the store. Some had bruises or scrapes on them but I knew they would be great for a small batch of maple spice applesauce.
If you decide to make a big batch, the extra may be frozen or canned for later. For canning instructions, check out my post How to Make Homemade Applesauce – 2 Easy Recipes and Canning Instructions. You’ll also find instructions there for making a quick batch of microwaved applesauce – super easy!
What Kind of Apples Should I Use?
That’s a good question! You can use any variety of apples you have on hand to make your own applesauce. If you are using sweet apples, add about 2 or 3 tablespoons of lemon juice for every 8 cups of apples. This will enhance the flavor and give the finished applesauce a sweet-tart taste. If you are using a tart apple, increase the amount of maple syrup in your recipe.
Adjust This Maple Spice Applesauce Recipe to Suit Your Tastes
There really aren’t any rules for making applesauce. Just make sure you wash the apples well, peel them (unless you want the peels included), and remove the cores. Adjust the amount of maple syrup (or other sweeteners) and spices to suit your taste.
I like chunky style applesauce, so I don’t cook the apples down for very long. If you like a smooth texture, cook your apples longer or puree them after the sauce cools down.
Here’s the Recipe…
Maple Spice Applesauce
- 8 cups tart apples coarsely chopped
- 1 cup water
- 1/4 cup maple syrup
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- Wash, peel, core, and chop apples.
- Add 1 cup of water and apples to a large saucepan and place on a medium burner.
- Bring the pot to a low boil, stirring occasionally. Reduce heat to low. (Be careful not to burn the apples on the bottom.)
- Simmer until apples are soft and water has evaporated somewhat. Cook less for chunky applesauce or cook longer for a smooth texture.
- Remove from heat and allow to cool.
- Add maple syrup and spices and stir to combine. For very smooth applesauce, puree the finished product in your blender in small batches.
- You may add a little more maple syrup and spices to taste. Add in small increments to prevent over-sweetening. For a more sweet-tart flavor, add 2 or 3 tablespoons of lemon juice and combine.
- Cool and refrigerate for up to 1 week or freeze for later. Ladle into freezer safe containers. Leave 1-inch headspace, label and freeze for up to 1 year.
Did You Know How Versatile Maple Syrup Is?
My cousins make maple syrup and every year they share some with us…it’s such a treat! They tap sweet maples on my Dad’s land in Western New York. In return, they are sure to give our family some of the rewards of their labor. It’s a pretty sweet deal for us!
We use real maple syrup on our pancakes, French toast, and in oatmeal. Sometimes I sweeten my homemade granola with it. It also works really well as a sugar substitute in baking and cooking. I’ve tried the fake stuff and let’s just say, I’m not a fan! I’d rather not have any syrup if it isn’t the real deal. 🙂
Check out my review, Sweet Maple by Michelle Visser is a Sweet Read!
Now, if you’re anything like me and you don’t want to wait, you can preorder the book Sweet Maple by Michelle Visser and you’ll get $75 worth of extras in addition to the printed copy! Now that is one sweet deal!
Michelle will have other sweet deals leading up to the release of her book and you can find out all about them by following her on her website Souly Rested!
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In addition to writing for her own websites, Lisa has contributed articles to The Prepper Project and Homestead.org.
The author lives outside of Chicago with her husband, son, 2 dogs, 1 cat, and a variety of poultry.
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