Eosinophilic Esophagitis Friendly Classic Applesauce
Warm, fragrant, and naturally sweet, this homemade applesauce is the kind of simple comfort food that earns a permanent spot in your weekly rotation. Managing eosinophilic esophagitis often means scrutinizing every label and avoiding a long list of common trigger foods, so having a recipe built from just a handful of clean, whole ingredients is genuinely reassuring. Apples, lemon juice, a touch of sugar, cinnamon, and salt — that's it, with no hidden additives, thickeners, or preservatives to worry about. The combination of Granny Smith and Honeycrisp apples gives you a lovely balance of tart and sweet, and simmering them low and slow until they collapse into a silky sauce means the texture is gentle and easy to eat. You control the consistency entirely — a few passes with a potato masher keeps it rustic and chunky, while more vigorous mashing brings it closer to a smooth, spoonable purée. It's equally good served warm straight from the pot or chilled from the fridge, making it a versatile snack, side dish, or soft meal component you can prep ahead and reach for all week.
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Learn more →Ingredients
6 servings
- 3 lbs apples (about 6 medium; a mix of granny smith and honeycrisp works well), peeled, cored, and cut into 1-inch chunks
- ⅓ cup water
- 2 tbsp fresh lemon juice
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
- ⅛ tsp kosher salt
Instructions
- 1
Combine the apple chunks, water, lemon juice, sugar, cinnamon, and salt in a large saucepan. Stir to coat the apples evenly.
- 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover, and cook for 18–22 minutes, stirring occasionally, until the apples are completely tender and collapse easily when pressed with a spoon.
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