Shellfish Free Chunky Cinnamon Applesauce
Warm, fragrant, and deeply comforting, this homemade applesauce is the kind of thing that makes your whole kitchen smell incredible on a quiet afternoon. Six medium apples get cooked down with honey, ground ginger, and Ceylon cinnamon — a softer, more complex variety than the standard supermarket spice — until they're perfectly tender and ready to be mashed into something rustic and satisfying. The chunky texture is the real star here, giving you something with actual body rather than the smooth, almost baby-food consistency you get from a jar. A splash of fresh lemon juice at the end brightens everything up and keeps the flavors lively. Every single ingredient in this recipe is naturally free from any seafood or shellfish concern, so there's genuinely nothing to second-guess — just wholesome fruit and pantry staples doing their thing. Serve it warm alongside pork chops, spoon it over oatmeal, or eat it straight from the pot because honestly, you've earned it.
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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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