Fish Free Cinnamon Ginger Applesauce
Homemade applesauce is one of those recipes that always tastes dramatically better than anything you can pull off a grocery store shelf, and this version is no exception. Warm Ceylon cinnamon and freshly grated ginger give it a bright, slightly floral spice that feels a step above the standard stuff — complex without being fussy. The whole thing comes together in a single saucepan with just apples, water, lemon juice, and those two aromatics, so there's genuinely nothing hidden in the ingredient list to second-guess. A drizzle of honey at the end is completely optional, which makes it easy to keep it naturally sweetened by the fruit alone. You control the texture too — leave it chunky and rustic with a potato masher, or run an immersion blender through it for something silky and spoonable. It keeps in the fridge for up to a week, so it's worth making a full batch to have on hand for breakfasts, snacks, or a cozy side dish alongside roasted pork or pancakes.
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Learn more →Ingredients
6 servings
- 3 lbs apples (about 6 medium), peeled, cored, and cut into 1-inch chunks
- ⅓ cup water
- 1 tbsp fresh lemon juice
- 1 tsp ground ceylon cinnamon
- ½ tsp fresh ginger, finely grated
- 1 tbsp honey (optional)
Can be omittedhoney
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 15–18 minutes.
- 2
Remove the pan from the heat. Add the Ceylon cinnamon and grated ginger, then stir to combine.
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