Eosinophilic Esophagitis Friendly Ginger Cinnamon Applesauce
Warm, fragrant, and deeply comforting, this homemade applesauce is the kind of simple recipe that earns a permanent spot in your rotation. Fresh ginger and cinnamon give it a gentle, spiced depth that store-bought versions rarely come close to matching. Managing eosinophilic esophagitis often means scrutinizing every label for trigger ingredients, and this recipe keeps things beautifully clean — just apples, water, a touch of maple syrup, and a pinch of salt alongside those two spices. There's no dairy, no wheat, no soy, and no mystery additives to worry about. You control the texture too, going chunky with a potato masher or silky smooth with an immersion blender depending on what feels best for you or your family. It works equally well as a snack on its own, a topping for safe pancakes or oatmeal, or a soothing side dish alongside a main meal. Once you smell this simmering on the stove, you'll wonder why you ever reached for a jar.
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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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