Red Meat Allergy Friendly Cinnamon Ginger Applesauce
Warm, fragrant, and made entirely from whole fruit and pantry spices, this applesauce is the kind of simple recipe that earns a permanent spot in your rotation. Ceylon cinnamon brings a softer, more floral heat than the common cassia variety, and paired with freshly grated ginger, the result is deeply aromatic without being overpowering. A splash of lemon juice brightens everything up and helps the apples break down into a silky, naturally sweet sauce. There's no red meat, no animal-derived broth, and no hidden proteins to worry about ā just clean, straightforward ingredients that are easy to verify at a glance. You can keep it chunky with a potato masher or go completely smooth with an immersion blender depending on your mood. A drizzle of honey at the end is entirely optional, since the apples bring plenty of natural sweetness on their own. Spoon it warm over oatmeal, serve it alongside roasted chicken or pork, or eat it straight from the jar ā it keeps beautifully in the fridge for up to a week.
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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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