Pecan Free Cinnamon Ginger Applesauce
Warm, spiced, and made entirely from scratch, this cinnamon ginger applesauce is the kind of simple recipe that makes your kitchen smell absolutely incredible. Fresh apples are simmered down until tender, then lifted with aromatic Ceylon cinnamon and bright, zingy grated ginger for a flavor that's so much more interesting than anything from a jar. A squeeze of lemon juice keeps things fresh and balanced, while a drizzle of honey lets you dial in the sweetness exactly where you want it. The best part is that every single ingredient here is straightforward and naturally free from tree nut concerns ā no label-scanning required. You can go chunky with a potato masher or silky smooth with an immersion blender depending on your mood, making it endlessly versatile as a snack, a topping, or a side dish. It keeps in the fridge for up to a week, so it's worth making a full batch to have on hand whenever the craving hits.
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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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