Paleo Cinnamon Ginger Applesauce
Warm, fragrant, and made entirely from real food, this applesauce is the kind of recipe that makes your kitchen smell like autumn no matter the season. Six pounds of fresh apples get simmered down with a splash of water and bright lemon juice until they're completely tender and collapsing into themselves ā no refined sugar, no additives, no shortcuts. Ceylon cinnamon and freshly grated ginger are stirred in off the heat, which preserves their bold, aromatic punch in a way that pre-made store versions simply can't match. A drizzle of honey is entirely optional, because honestly, the natural sweetness of the apples usually does all the heavy lifting on its own. You can keep it rustic and chunky with a potato masher or go silky smooth with an immersion blender ā either way, the result is deeply satisfying. It keeps in the fridge for up to a week, making it a brilliant make-ahead staple to spoon over roasted pork, stir into breakfast, or eat straight from the jar.
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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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