Lactose Free Cinnamon Ginger Applesauce
Warm, spiced, and made entirely from whole fruit and pantry staples, this applesauce is the kind of simple recipe that earns a permanent spot in your rotation. Fresh lemon juice brightens the apples as they cook down, while Ceylon cinnamon and finely grated ginger add a fragrant, slightly floral heat that feels a step above the standard jarred stuff. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-reading required ā it just works. A touch of honey at the end lets you dial in the sweetness to your liking, or skip it entirely if your apples are already plenty sweet. You can leave it chunky and rustic straight from the masher, or blend it silky smooth depending on your mood. It's equally at home alongside a pork chop, spooned over oatmeal, or eaten straight from the jar with a spoon ā no judgment.
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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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