Raw Applesauce

I love homemade applesauce. It’s sweet, smells great, has a lovely colour and is versatile. You can just eat it plain, use it in a smoothie, or – as I did today – use it in your baking.

Here’s the story. I wanted to make brownies. The recipe I was using included jam, which I didn’t have. I have marmalade, but that’s no ordinary jam and I had no intention of using what little marmalade I had left in my brownies, where I’d hardly even taste it.

So I decided to use applesauce instead. I had apples, so I could make applesauce.

But I was tired and, silly as that may sound, just couldn’t face cooking applesauce. So I figured I might as well skip the cooking entirely and see what would happen if I simply blended them.

I’m happy to say, my applesauce turned out great. Although I care nothing for the taste and texture of raw apples, this is a different story altogether. It tastes and feels like applesauce – only better. More tart. More delicate. More everything.

And the recipe? It’s ridiculously simple.


  • 4 apples
  • 1 tbsp cinnamon
  • 1 tbsp ginger (optional)
  • maple syrup to taste (optional)
  • 1 tbs lemon juice (optional, but recommended if not using immediately)


Peel (or don’t peel) and core the apples. Chop them roughly and put the chunks in your blender jug.

Add spices, maple syrup and lemon juice (if using), and blend until smooth.


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