Lupin Free Cinnamon Ginger Applesauce
Warm, fragrant, and made entirely from scratch, this cinnamon ginger applesauce is the kind of simple recipe that quietly becomes a household staple. Fresh apples are simmered down with just a splash of water and lemon juice until they're meltingly tender, then finished with aromatic Ceylon cinnamon and bright, zingy grated ginger. Ceylon cinnamon is worth seeking out here ā its softer, more floral flavor lets the apple and ginger shine without overpowering the whole batch. A drizzle of honey at the end is completely optional, so you can keep it naturally fruit-sweet or nudge it toward dessert territory depending on your mood. You control the texture too, going chunky with a potato masher or silky smooth with an immersion blender. Store-bought applesauce often hides surprising additives, so making your own means you know exactly what's in the jar. It keeps in the fridge for up to a week and works beautifully as a side dish, a topping for oatmeal or yogurt, or honestly just eaten straight from the spoon.
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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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