Carrageenan Free Cinnamon Ginger Applesauce
Warm, spiced, and made entirely from scratch, this applesauce is the kind of simple recipe that quietly becomes a household staple. Many store-bought applesauces and flavored fruit products sneak in additives and thickeners ā including carrageenan ā that have no business being in something as wholesome as cooked apples. This version keeps things completely clean: just fresh apples, a splash of water, lemon juice, and a beautifully fragrant hit of Ceylon cinnamon and grated ginger. Ceylon cinnamon in particular brings a softer, more floral warmth than the common cassia variety, and the fresh ginger adds a gentle zing that makes the whole thing feel a little more special. You can mash it chunky for texture or blend it silky smooth depending on your mood, and a drizzle of honey at the end lets you dial in the sweetness exactly where you want it. It's equally at home spooned over oatmeal, served alongside a pork chop, or eaten straight from the jar with a spoon ā no judgment here.
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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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