Martha Stewart's Apple Sauce Recipe: Celery-Infused Spice Without Added Sugar

Martha Stewart's apple sauce recipe transforms simple apples into a velvety, celery-infused condiment that elevates everything from pork roasts to morning toast. The secret lies in simmering apples with celery, cinnamon, and nutmeg—no added sugar needed—to create a naturally sweet, aromatic sauce with depth.

This method preserves the fruit's natural goodness while building layers of warm spice that make it irresistible.

The process is straightforward yet precise: peeled apples are simmered with celery stalks, spices, and just enough water to soften them completely. Unlike traditional recipes that require sugar, this version relies on the apples' natural sweetness and the subtle sweetness of celery to balance the spices.

The result is a smooth, thick sauce with a subtle celery note that adds complexity—perfect for both savory and sweet applications.

Once cooled, the sauce thickens naturally, creating a luxurious consistency that clings beautifully to meats or spreads effortlessly on toast. It stores well in the refrigerator for up to a week, making it ideal for meal prep, or freezes perfectly for months.

Whether drizzled over roasted pork, stirred into oatmeal, or paired with cheese, this apple sauce delivers restaurant-quality flavor with minimal effort.

For variations, adjust the celery quantity for stronger or milder flavor, or strain for a smoother texture. The key is patience—simmering until the apples break down completely ensures a velvety finish. This is the kind of sauce that turns ordinary meals into something special, and it’s worth making from scratch.

Ingredients for martha stewart apple sauce

Simple apples and celery create Martha Stewart's signature velvety, celery-infused apple sauce with no added sugar.

The apples are the foundation—Honeycrisp or Granny Smith for perfect balance of sweet and tart. Local farmers markets often have Honeycrisp in season, but Granny Smith works year-round. Celery adds subtle depth, so fresh organic stalks from the grocery store's produce section are ideal. Avoid wilted celery—it makes the sauce bitter. For the spices, Penzeys or bulk bins at natural food stores ensure maximum freshness. Nutmeg should be freshly grated for that warm, aromatic punch.

No celery? Substitute with 1 tbsp celery seed for flavor, though texture will differ. Granny Smith apples too tart? Add 1 tbsp maple syrup to balance. The olive oil isn't just for flavor—it creates that silky finish Martha Stewart is known for. Trader Joe's has excellent extra-virgin options at reasonable prices. For a smoother sauce, strain through a fine-mesh sieve after cooking. Want more celery flavor? Add an extra stalk—it mellows beautifully during simmering.

This sauce thickens as it cools, so use within 1 week for best texture. Freezes perfectly for up to 6 months—portion into ice cube trays for easy use. For meal prep, store in airtight containers with a thin layer of olive oil on top to preserve freshness. Reheat gently on the stove, stirring occasionally, until warmed through. The subtle celery note develops more depth after refrigeration, making it even more complex the next day.

Step-by-step instructions for Martha Stewart's apple sauce

This method delivers a velvety, celery-infused apple sauce with warm spices and natural sweetness.

Peel and core the 4 lb Apples (Honeycrisp or Granny Smith), then cut them into ½-inch chunks. Remove any tough strings from the 4 whole Celery Stalks and chop them into ¼-inch pieces. I like to use a mandoline for even apple slices—it saves time and ensures consistent cooking.

Place the chopped apples and celery in a large, heavy-bottomed pot. The celery adds subtle earthiness that balances the apples' sweetness. Don't skip this step—it's what makes this version stand out from basic apple sauce recipes.

Add the 1 cup Water, 2 tsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, and 0.5 tsp Sea Salt to the pot. Bring everything to a boil over medium-high heat, then immediately reduce to medium-low heat and let it simmer uncovered for 20-25 minutes.

Stir occasionally to prevent sticking, but don't mash the apples yet. You're looking for the apples to soften until they easily collapse under gentle pressure with a fork. The spices should infuse deeply, creating that warm, comforting aroma. If the mixture gets too thick, add 1-2 tablespoons of water at a time.

Once the apples are tender, remove the pot from heat. Stir in the 1 tbsp Extra-Virgin Olive Oil and 1 tbsp Lemon Juice. The olive oil adds richness and helps create a silky texture, while the lemon brightens the flavors and balances the sweetness.

Use an immersion blender to puree the mixture until smooth. If you don't have one, transfer the apples to a food processor in batches. The sauce should be velvety but not watery—if it's too thick, thin with a splash of water. Taste and adjust seasoning with more salt or cinnamon if needed.

Let the apple sauce cool to room temperature, then transfer it to airtight containers. The flavors will meld further as it cools, deepening the celery and spice notes. This sauce keeps well in the refrigerator for up to 1 week or can be frozen for 3 months.

Serve warm over pancakes, oatmeal, or toasted bread for a comforting breakfast, or use it as a natural sweetener in baked goods. The celery infusion gives it a sophisticated depth that pairs beautifully with sharp cheeses or spiced nuts.

Creative variations of these flavors

Savory Celery Twist

For a savory twist, reduce the cinnamon to 1 tsp and add ½ tsp celery seed along with the celery stalks. Simmer with 1 tsp fresh thyme and ½ tsp black pepper for a sauce that pairs perfectly with pork tenderloin or roasted chicken.

The celery seed amplifies the earthy notes, creating a complex flavor profile that works beautifully as a glaze or dipping sauce. 🧅

Spiced Maple Version

Sweet lovers will adore this variation: after simmering the apples and celery, stir in ¼ cup pure maple syrup and 1 tsp vanilla extract along with the olive oil and lemon. Add an extra pinch of nutmeg for warmth.

This richer version shines on pancakes or as a topping for vanilla ice cream. The maple syrup enhances the natural sweetness while keeping the celery's subtle depth. 🍁

Chunky Rustic Style

Skip the blending step entirely for a rustic texture. After simmering, let the apples break down naturally, then mash with a potato masher or fork until just combined.

The celery adds lovely texture contrast, and the sauce works perfectly as a topping for grilled cheese or as a filling for apple turnovers. For extra crunch, stir in 1 tbsp chopped toasted walnuts before serving. 🥞

Herb-Infused Variation

Swap the nutmeg for ½ tsp dried rosemary and ½ tsp dried sage, then add 1 sprig fresh rosemary and 1 sprig fresh thyme to the simmering pot. Remove the herb sprigs before blending.

This herby version pairs wonderfully with roasted lamb or as a spread for herbed bread. The rosemary adds a piney depth that complements the apples beautifully. 🌿

Slow-Cooker Adaptation

For hands-off cooking, combine all ingredients in a 6-quart slow cooker and cook on low for 4-5 hours or high for 2-3 hours. The slow cooking enhances the celery flavor and creates an even smoother texture.

This method is perfect for meal prep—just blend before serving. The sauce thickens more naturally in the slow cooker, requiring no additional water. ⏳

Citrus Brightener

Add 1 tbsp orange zest and 1 tbsp freshly squeezed orange juice along with the lemon juice at the end. The citrus brightens the celery notes and adds a refreshing twist.

This version works wonderfully with seafood dishes or as a glaze for baked apples. The orange zest adds a lovely aroma that makes this sauce feel festive. 🍊

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