Chestnut Free Cinnamon Ginger Applesauce
Warm, fragrant, and made entirely from scratch, this spiced applesauce is the kind of simple recipe that earns a permanent spot in your rotation. Fresh apples are simmered down with water and lemon juice until they collapse into a naturally sweet, silky base ā no shortcuts, no fillers. Ceylon cinnamon and freshly grated ginger give it a bright, aromatic warmth that store-bought versions simply can't match. A touch of honey is optional, because honestly, the apples bring plenty of sweetness on their own. You can keep it rustic and chunky with a potato masher or go completely smooth with an immersion blender, depending on your mood. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward ā every ingredient is clean, familiar, and easy to verify. Serve it warm alongside pork chops, swirl it into oatmeal, or eat it 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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