Mushroom Free Cinnamon Ginger Applesauce
Warm, fragrant, and made entirely from scratch, this spiced applesauce is the kind of thing that makes your kitchen smell like the best version of autumn. Tart apples simmer down into a silky, naturally sweet base, then get lifted with the warmth of Ceylon cinnamon and the bright, slightly spicy kick of freshly grated ginger. Ceylon cinnamon is worth seeking out here ā it's noticeably more delicate and complex than the standard supermarket variety, and it really lets the apple flavor shine through. A splash of lemon juice keeps everything balanced and fresh-tasting, while a drizzle of honey at the end lets you dial in the sweetness exactly where you want it. You can go chunky with a potato masher or blitz it smooth with an immersion blender depending on your mood ā both versions are genuinely delicious. It keeps in the fridge for up to a week, so it's just as good spooned over oatmeal on a Tuesday morning as it is served warm alongside a weekend roast. No fillers, no mystery ingredients, just clean, simple fruit done really well.
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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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