Xanthan Gum Free Chunky Cinnamon Applesauce
Warm, fragrant, and deeply comforting, this homemade applesauce is the kind of thing that makes your whole kitchen smell like a fall afternoon. Six medium apples get simmered down with honey, ground ginger, and Ceylon cinnamon — a softer, more floral variety than the standard cassia — until they're completely tender and just begging to be mashed. A quick potato masher pass leaves you with gorgeous, rustic chunks rather than a smooth purée, so every spoonful has real texture and body. The good news for anyone avoiding common thickeners is that absolutely nothing here needs a binder or stabilizer to hold together — the apples do all the work on their own as they naturally break down and release their pectin. A squeeze of lemon juice at the end brightens everything up and keeps the color looking beautiful. Serve it warm alongside pork chops, spoon it over oatmeal, or eat it straight from the jar — honestly, no judgment. It's one of those recipes that's almost embarrassingly simple but tastes like you put in real effort.
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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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