Turmeric Free Cinnamon Ginger Applesauce
Warm, fragrant, and made entirely from scratch, this applesauce is the kind of simple recipe that earns a permanent spot in your weekly rotation. Peeled apples simmer down with a splash of water and fresh lemon juice until they're completely tender, then get finished with Ceylon cinnamon and freshly grated ginger for a flavor that's bright, spiced, and deeply comforting. Ceylon cinnamon in particular brings a delicate, almost floral warmth that pairs beautifully with the sharpness of fresh ginger ā no harsh or muddy aftertaste. A drizzle of honey at the end is entirely optional, so you can keep it as naturally sweet as the apples themselves. You control the texture too, going chunky with a potato masher or silky smooth with an immersion blender depending on your mood. Store-bought applesauce often hides unexpected spice blends or additives, so making your own means you know exactly what's in every spoonful. It keeps in the fridge for up to a week, making it a great make-ahead option for snacking, spooning over oatmeal, or serving alongside a savory dinner.
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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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