Pescatarian Cinnamon Ginger Applesauce
Warm, fragrant, and made entirely from scratch, this spiced applesauce is the kind of simple recipe that earns a permanent spot in your rotation. Fresh apple chunks are simmered down until perfectly tender, then lifted with bright lemon juice, earthy Ceylon cinnamon, and a hit of freshly grated ginger that makes the whole kitchen smell incredible. Ceylon cinnamon is worth seeking out here ā it has a softer, more floral quality than the standard variety, and it really lets the natural sweetness of the apples shine through. A spoonful of honey at the end is entirely optional, because depending on your apples, you may not need a single drop of added sweetness. 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 works beautifully as a side, a topping for oatmeal or yogurt, or honestly just eaten straight from the jar. Every ingredient is clean, plant-based, and completely free of anything that would complicate a pescatarian table.
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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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