Black Pepper Free Cinnamon Ginger Applesauce
Warm, fragrant, and naturally sweet, this homemade applesauce is the kind of simple recipe that makes you wonder why you ever bought it in a jar. Tender cooked apples get a cozy lift from Ceylon cinnamon and freshly grated ginger, creating a depth of flavor that store-bought versions rarely come close to matching. For anyone avoiding black pepper, this is a genuinely satisfying recipe because every single ingredient is chosen with intention ā there are no hidden spice blends or seasoning shortcuts that could sneak in unwanted heat. A splash of lemon juice brightens the whole thing, and a drizzle of honey lets you dial in the sweetness exactly where you want it. You can keep it rustic and chunky with a potato masher or go silky smooth with an immersion blender, depending on your mood. It keeps in the fridge for up to a week, so it's worth making a full batch to spoon over oatmeal, swirl into yogurt, or enjoy straight from the bowl.
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Learn more āIngredients
6 servings
- 3 lbs apples (about 6 medium), peeled, cored, and cut into 1-inch chunks
- ā cup water
- 1 tbsp fresh lemon juice
- 1 tsp ground ceylon cinnamon
- Ā½ tsp fresh ginger, finely grated
- 1 tbsp honey (optional)
Instructions
- 1
Combine the apple chunks, water, and lemon juice in a large saucepan over medium heat. Stir to coat the apples, then cover and cook, stirring occasionally, until the apples are completely tender and collapse easily when pressed with a spoon, about 15ā18 minutes.
- 2
Remove the pan from the heat. Add the Ceylon cinnamon and grated ginger, then stir to combine.
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