Red Meat Allergy Friendly Chunky Cinnamon Applesauce
Warm, fragrant, and naturally sweet, this homemade applesauce is the kind of simple comfort food that earns a permanent spot in your weekly rotation. Six medium apples get cooked down with honey, ground ginger, and Ceylon cinnamon — a softer, more nuanced variety than the standard supermarket spice — until they're tender and just begging to be mashed. The result is thick, chunky, and deeply aromatic, with a texture you can actually control depending on how enthusiastically you work that potato masher. For anyone navigating a red meat allergy, this recipe is a completely stress-free win: every single ingredient is plant-based or a simple pantry staple, with zero hidden animal proteins to worry about. A squeeze of fresh lemon juice at the end brightens the whole thing and keeps the color gorgeous. Serve it warm alongside roasted chicken or pork, spoon it over oatmeal, or eat it straight from the jar — no judgment here.
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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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