Fermented Applesauce
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This fermented applesauce is a delicious alternative to regular applesauce. It’s flavored with pure maple syrup and fall spices.
I love to have homemade applesauce on hand during the fall. Sometimes I cook my Instant Pot applesauce, and this maple cinnamon applesauce is another favorite that I simmer on the stove.
This fermented applesauce recipe is a tangy version of the classic. It contains probiotics for good gut health, and it has so much fall flavor.
Besides tasting great, this recipe is easier to make than traditional applesauce because you don’t have to cook the apples. You simply mix the ingredients in a high-powered blender, then let the applesauce sit at room temperature to ferment.
Fermented Applesauce Tips
Whey is the bi-product of making cheese or yogurt, and it’s the fermenting agent used in this recipe. I often make homemade ricotta, and I have lots of whey left over. If you don’t have any whey, you can buy a small container of plain, whole milk yogurt and strain out a tablespoon of the liquid (a form of whey). Water kefir is a non-dairy option for making this fermented applesauce.
Use a high-powered blender or food processor to blend the applesauce to a smooth consistency.
Divide the blended applesauce into three half-pint jars. Leave an inch of headspace at the top of each jar before covering the jars with lids.
Leave the jars on the counter at room temperature for one to three days, tasting it daily to see if it’s ready. The applesauce should taste a little tangy. If you leave this fermented applesauce at room temperature for too long, the liquid will turn to alcohol.
Refrigerate the jars once the applesauce is tangy, and use it within a month.
Recommended Equipment
Ingredients
- 1 1/2 lbs apples
- 1 tbs whey
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 2 tbs pure maple syrup
Instructions
- Peel, core, and chop the apples.
- Place the apples in a high-powered blender or food processor. Add the remaining ingredients and pulse until you have a smooth, evenly seasoned applesauce. Taste and the adjust seasonings as needed.
- Transfer the mixture to 3 half-pint canning jars, leaving an inch of headspace in each jar. The headspace is important because the fermentation process can cause pressure from inside the jar. You don’t want an explosion of glass and applesauce.
- Leave the jars on the counter for one to three days. Taste daily, and transfer to the refrigerator once the applesauce is tangy. If you leave it at room temperature for too long, it will turn to alcohol.
- Enjoy within one month.
Approximate Nutrition Info
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Price Breakdown
This batch of fermented applesauce costs $1.87, or $.47 per half-cup serving. This is based on apples costing $.99 per pound, which is a common sale price here in Massachusetts. Enjoy this homemade fermented applesauce when apples are plentiful in the fall.
Note: This recipe was originally published in 2012, and it was updated in 2019.
Can you use organic light brown raw cane sugar? I didn’t have any maple syrup on hand. Thanks,
Suzanne
I haven’t tried that, but I imagine it would work.
This sounds great. I’ve never thought to ferment my applesauce before. I’m curious does the fermenting process require the maple syrup or some time of sugar to work or can that be left out?
Kate, sugar is an integral part of the fermentation process. Some of the sugar is “used up” by the process, so it’s not all there in the final product.
I’ve been fermenting a lot of vegetables, but have not yet tried fruit. This sounds like a great place to start!
wonderful recipe, can’t wait to try it. I have been researching fermented foods, kombucha tea, kefir, etc. Just learned that they are beneficial and healthy for the gut. Thanks for the recipe.
Thanks, Angie! I hope you like it.
Interesting. I never considered fermenting applesauce. Do people have issues with eating apples?
I’m going to be tackling fermented foods as part of the October #Unprocessed Challenge. I’ll add this to the list.
I hope you like it, Barb. It has a slightly more complex flavor than traditional applesauce as a result of the lacto-fermentation. I’m not sure if many people need help digesting apples specifically, but I believe the presence of any fermented product in the gut helps with digestion in general. Good luck with the Unprocessed Challenge.
This is so clever! We drink a lot of kombucha and water kefir that I make each week but I haven’t really done any fermented foods. I’ll definitely be trying this one in the future.
Thanks, Tammy! I hope you like it. I haven’t ventured into kombucha yet, and that’s something I want to try.
Wow – like the others, have never heard of using whey to make applesauce – I’m intrigued. Will be trying this out in the fall for sure – thanks for sharing!
Thanks, Deanna!
What a great concept. Love this for fall!
Thanks, Regan!
I also live in MA, and this sounds like a great way to use the current bounty of apples in our region!
Thanks, Kat! I love how easy it is to make applesauce this way without making any pots dirty.
I’ve never heard of making apple sauce like this, and I like that the apples are uncooked! Do the jars need to be sterilized, or is washing them with hot, soapy water okay?
From the research I did, it’s my understanding that the jars don’t need to be sterilized. Running them through the dishwasher or washing them by hand should do the trick.