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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.
- 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
- Peel, core, and chop the apples.
- Place the apples in a food processor or blender. 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.
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,
I haven’t tried that, but I imagine it would work.