Citric Acid Free Ginger Cinnamon Applesauce
Warm, spiced, and deeply comforting, this homemade applesauce is the kind of thing that makes the whole kitchen smell incredible. Store-bought versions are a minefield for anyone avoiding citric acid, since it's one of the most common preservatives used to extend shelf life and maintain color in packaged fruit products. Making it from scratch with just apples, water, and a handful of pantry staples puts you completely in control of what goes into the jar. The fresh ginger adds a gentle heat that plays beautifully against the cinnamon, and a touch of maple syrup rounds everything out without any of the additives you'd find in commercial brands. You can leave it chunky and rustic or blend it silky smooth depending on your mood — both versions are genuinely delicious. It's equally good served warm alongside a savory meal or chilled as a snack straight from the fridge.
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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 ginger, peeled and finely grated
- 1 tsp ground cinnamon
- 1 tbsp maple syrup
- 1 pinch salt
Instructions
- 1
Combine the apple chunks, water, grated ginger, ground cinnamon, maple syrup, and salt in a large saucepan. Stir to coat the apples evenly.
- 2
Bring the mixture to a simmer over medium heat, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until the apples are completely tender and collapse easily when pressed with a spoon, about 20–25 minutes.
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