Pescatarian Ginger Cinnamon Applesauce
Warm spiced applesauce made from scratch is one of those simple pleasures that store-bought versions never quite manage to capture. Fresh ginger and ground cinnamon give this sauce a gentle heat and depth that feels far more complex than the short ingredient list suggests, while a touch of maple syrup rounds everything out with natural sweetness. Six pounds of apples get simmered down until they're completely tender and collapsible, so the texture is entirely in your hands — leave it rustic and chunky or blend it silky smooth with an immersion blender. A pinch of salt might seem like an odd addition to a fruit sauce, but it quietly sharpens every other flavor in the pot. This is the kind of recipe that makes your kitchen smell incredible and comes together with almost no effort. Serve it warm alongside a cozy dinner, spoon it over oatmeal in the morning, or eat it straight from the pot — no judgment here.
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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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