Black Pepper Free Chunky Cinnamon Applesauce
Warm, fragrant, and deeply comforting, this chunky applesauce is the kind of thing you'll want to make on a slow weekend and eat straight from the pot. The combination of Ceylon cinnamon and a touch of ground ginger gives it a gentle, layered spice that feels cozy without any heat or sharpness. For anyone navigating a sensitivity to black pepper, store-bought spiced applesauce and many pre-made blends can be a minefield — but here every single ingredient is clean and clearly in your control. Honey adds just enough sweetness to let the apples shine, and a squeeze of lemon juice at the end brightens the whole thing beautifully. You get to decide the final texture, too — a few passes with a potato masher leaves satisfying chunks that make it feel homemade in the best possible way. It works as a side dish, a topping for oatmeal or pancakes, or honestly just a snack by the spoonful.
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Learn more →Ingredients
6 servings
- 3 lbs apples (about 6 medium), peeled, cored, and cut into 1-inch chunks
- ¼ cup water
- 1 tbsp honey
- 1 tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Combine the apple chunks, water, honey, Ceylon cinnamon, ginger, and salt in a large saucepan over medium heat. Stir to coat the apples evenly.
- 2
Cover and cook, stirring occasionally, until the apples are completely tender and beginning to break down, about 15–18 minutes. The apples should offer no resistance when pressed with a spoon.
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