Maple-Cinnamon Applesauce

Maple-Cinnamon Applesauce

7 Reviews
From: EatingWell Magazine, September/October 2009

Turn fresh fall apples into delicious maple-and-cinnamon-spiked homemade applesauce with this easy recipe.

Ingredients 7 servings

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Original recipe yields 7 servings
Nutrition per serving may change if servings are adjusted.
  • 6 McIntosh or other tart apples, peeled and cut into 1-inch pieces
  • 2 Golden Delicious or other sweet apples, peeled and cut into 1-inch pieces
  • ¼ cup water
  • 2 tablespoons pure maple syrup
  • ½ teaspoon ground cinnamon


  • Active

  • Ready In

  1. Combine apple pieces and water in a large saucepan. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring once or twice, until the apples are very soft and falling apart, about 30 minutes. Mash the apples to the desired consistency and stir in maple syrup and cinnamon.
  • Make Ahead Tip: Refrigerate for up to 2 weeks or freeze for up to 6 months.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 104 calories; 0 g fat(0 g sat); 2 g fiber; 27 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 22 g sugars; 3 g added sugars; 70 IU vitamin A; 7 mg vitamin C; 17 mg calcium; 0 mg iron; 1 mg sodium; 179 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fruit

Reviews 7

October 20, 2012
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By: EatingWell User
I wouldn't peel the apples... Nor would I boil them down. If you have a good blender, you can also pop the apples (peels and all!) into it and let it run, if it doesn't have a speed setting, then you can just pulse it if you're afraid to make them puree. It might just be me, but they definitely lose some of their flavor when they're boiled down or cooked in any way. But, if I were to make it for other people who aren't as nit picky about their food, they would probably love it (if I managed to not burn it, I burned mashed potatoes once...). So, all in all it's a good recipe, but it really depends on preference.
October 16, 2010
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By: EatingWell User
This is delicious! LOVE it!!! Try is with a tablespoon of almond butter or a little cheddar cheese!
September 17, 2010
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By: EatingWell User
Why peel an apple??? Color = antioxidants and awesome phytochemicals! Buy organic--- they cost more, yeah, but if you don't lose the peel and the apple that comes off with it, you have more per penny spent, and more taste and nutrition. Apple peel makes the sauce a beautiful color. If you put the apples in a food processor, you can make the peel very small pieces. I like the recipe, but I would never peel an apple, a pear, a grape, a peach, a plum, or a potato---only oranges and grapefruit.
June 15, 2010
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By: EatingWell User
January 10, 2010
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By: Happy Chick
Very good applesauce and very easy to make. The maple syrup added just enough sweetness. I left out the cinnamon because hubby doesn't like it. He's very picky about applesauce, and LOVES this recipe!
October 16, 2009
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By: EatingWell User
This is okay but you can't taste the maple at all so it's not a real exciting applesauce.
September 21, 2009
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By: EatingWell User
Excellent fresh tasting. Maple flavor is very subtle. Great after work/school snack.
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