Vegan Cinnamon Ginger Applesauce
Warm, spiced, and made entirely from whole ingredients, this applesauce is the kind of simple recipe that earns a permanent spot in your rotation. Six medium apples get simmered down with water and a splash of fresh lemon juice until they're completely tender and practically melting, then finished with fragrant Ceylon cinnamon and freshly grated ginger for a depth of flavor that store-bought versions just can't touch. Ceylon cinnamon is worth seeking out here — it's noticeably more delicate and floral than the standard variety, and it lets the natural sweetness of the apples shine through. The honey listed is entirely optional, and skipping it keeps everything fully plant-based without sacrificing any of the warmth or complexity. You can go chunky with a potato masher or silky smooth with an immersion blender depending on your mood, which makes this one recipe that genuinely works for everything from a cozy snack to a topping for oatmeal or pancakes. It keeps in the fridge for up to a week, so making a big batch is absolutely the move.
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Learn more →Ingredients
6 servings
- 3 lbs apples (about 6 medium), peeled, cored, and cut into 1-inch chunks
- ⅓ cup water
- 1 tbsp fresh lemon juice
- 1 tsp ground ceylon cinnamon
- ½ tsp fresh ginger, finely grated
- 1 tbsp honey (optional)
Can be omittedhoney
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 15–18 minutes.
- 2
Remove the pan from the heat. Add the Ceylon cinnamon and grated ginger, then stir to combine.
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