Rice Free 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 with a splash of water and bright lemon juice until they collapse into a silky, naturally sweet sauce ā no thickeners, no fillers, nothing unnecessary. Ceylon cinnamon brings a gentler, more floral warmth than the standard supermarket variety, while freshly grated ginger adds a lively little kick that makes the whole thing feel alive. A drizzle of honey at the end is entirely optional, because honestly, the apples do most of the sweetness work on their own. You can leave it chunky with a potato masher or go completely smooth with an immersion blender, depending on your mood or what you're serving it with. It keeps in the fridge for up to a week, which means you can spoon it over oatmeal, swirl it into yogurt, or eat it straight from the jar on a Tuesday afternoon with zero regrets.
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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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