Applesauce | Recipes | Cook For Your Life


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4.1 out of 5 stars (based on 28 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 5 ingredients

In the words of our founder, Ann: “When I was recuperating from my kidney cancer surgery, I couldn’t eat any raw foods. My insides had taken a beating, and raw foods were too hard to...

“At breakfast in the winter, I still eat applesauce nearly every day, usually with a dollop of Greek yogurt. I make mine with tart Braeburn or Pink Lady apples, though you can use your favorite. Just go easy on the syrup if you use one of the sweeter varieties.”


  • 2 pounds apples, peeled, quartered and cored
  • 3 whole cloves, or ½ teaspoon ground cinnamon
  • 1 tablespoon water
  • 1 to 2 tablespoons brown sugar, or to taste
  • ¼ cup golden raisins (optional)


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Nutrition Facts


109 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


29 g


22 g


5 g


1 g


3 mg


  1. Cut the apple quarters into small chunks. Put them directly into a non-reactive saucepan just large enough to hold them. Add the cloves, water and sugar. Sprinkle with raisins, if using.
  2. Place the pan over medium-high heat. When the apples start to steam, cover tightly and turn the heat down to low. Cook at a low simmer, stirring and turning the apples from time to time, until they are very soft or breaking down.
  3. Remove from the heat, let cool and transfer the applesauce to a container. Keep refrigerated for up to a week.

Chef Tips

Some apples, like Golden Delicious and Gala, hold their shape when cooked. Others, like Braeburn or Granny Smith, turn fluffy and disintegrate into a puree.

If you are going through chemo, applesauce is a great way to eat apples when your digestive system is sensitive.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society