Homemade Cardamom Applesauce


I just couldn’t stop myself from smelling the bubbling pot as apples cooked down to apple sauce. It just made me happy and smile. It made me look forward to Fall, a season I dread so much because of the cooler weather. With so many apples from our picking afternoon, I decided I needed to make a big batch of applesauce as a healthy snack to have on hand and to use in some other recipes. But I would make this apple sauce everyday just to fill the house with its delightful aroma.

I wanted to showcase the natural taste of apples, without added sweeteners. This applesauce doesn’t need it, the apples have so much flavor, that it is naturally sweet. This recipe is simple and for those who don’t have a fine mesh sieve to press your applesauce through, like me. Instead, I allowed my apples to soften enough for a blender, skins and all, and it was thick and smooth.

IMG_4915You can’t beat the smell of apples cooking on a cool afternoon. One large whiff as you stir the softened apples, and it’s like being hugged with warmth and comfort, like the best hug from your grandmother. The cardamom is distinct, but in a subtle spicy way. This applesauce smells of childhood, of the trees turning beautiful colors, of a cool brisk rustling through the trees, jumping in leaves and cozying up by the fireplace. It smells like happiness, taste like everything is going to be alright. It tastes like change, a new season…Fall. There is nothing more fitting on the first full day of Fall than a bowl of warm freshly made applesauce, so purely delicious.

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Cardamom Applesauce


5 1/2 to 6 pounds – Apples {cored and quartered-use different varieties}

1/4 – Fresh Lemon Juice

10 – Cardamom Pods

1 1/2 cups – Water


In a large pot, place the apples, lemon juice, cardamom pods, and water over medium-high heat. Cover, and bring to boil, stirring occasionally. Reduce heat to medium, stirring occasionally, and slightly covered, until apples are cooked through and soft {about 40 to 50 minutes}. Remove from heat, and allow to cool slightly. Using an immersion blender, blend until thick and completely smooth. Serve warm, or refrigerate for 2 weeks in an airtight container or freeze for 3 months.

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