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Zippy Applesauce


This deliciously spicy, zingy applesauce is a breeze to make!


  • 4 medium apples 
  • ¼ cup sugar
  • 1 teaspoon cinnamon powder
  •  teaspoon allspice
  •  teaspoon nutmeg
  • ½ teaspoon sea salt
  • ¼ cup whey or water kefir


  1. Peel, core, and chop apples into small chunks. Place into a food processor and pulse until the mixture is a chunky puree.
  2. Pour the pureed apples into a medium-size bowl and add all of the remaining ingredients, stirring them in well with a wooden spoon.
  3. Transfer to a quart jar, leaving at least an inch of headspace.
  4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved, about 1-3 days. If using a tight lid, burp daily to release excess pressure.
  6. Once the applesauce is finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as it ages.

Keeps covered in the refrigerator for 2 to 3 weeks.

Ready for more cultured fruit?




Fresh Gala apples with homemade applesauce in a glass jar

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