Capsaicin Free Chunky Cinnamon Applesauce
Warm, fragrant, and deeply comforting, this chunky applesauce is the kind of thing you'll want to keep a jar of in the fridge at all times. Six medium apples get simmered down with honey, ground ginger, and Ceylon cinnamon until they're perfectly tender and just starting to collapse into themselves — then mashed to a rustic, chunky texture that feels nothing like the smooth stuff from a can. Ceylon cinnamon is a lovely choice here because its flavor is delicate and almost floral, letting the natural sweetness of the apples really shine through. A small splash of lemon juice at the end brightens everything up without overpowering the cozy spice notes. For anyone avoiding capsaicin, this recipe is a genuinely safe and satisfying option — every single ingredient is naturally free of hot peppers or pepper-derived compounds, so there's no label-reading anxiety involved. Serve it warm alongside a pork chop, spoon it over oatmeal, or eat it straight from the pot — honestly, all three are valid choices.
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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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