Low Iodine Pear Cinnamon Applesauce
Warm spiced fruit sauce made from scratch hits differently than anything you'd find in a jar, and this version layers sweet apples and ripe pears together for a depth of flavor that's genuinely hard to stop eating. The combination of cinnamon and ginger gives it a cozy, almost autumnal warmth that works as a side dish, a topping for oatmeal, or just eaten straight from the bowl. For anyone navigating a low-iodine protocol, store-bought applesauce can be a minefield of additives and iodized salt — this recipe sidesteps all of that with clean, whole ingredients and just a pinch of plain salt. Maple syrup steps in as a gentle sweetener that keeps things naturally flavored without any processed surprises. You get to control the texture too, whether you want it rustic and chunky or silky smooth with an immersion blender. It comes together in one saucepan with minimal effort, making it one of those recipes you'll find yourself returning to again and again.
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Learn more →Ingredients
6 servings
- 1 ½ lb apples (about 4 medium), peeled, cored, and cut into 1-inch chunks
- 1 lb ripe pears (about 2 medium), peeled, cored, and cut into 1-inch chunks
- ⅓ cup water
- 1 tbsp maple syrup
- ¾ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp salt
Instructions
- 1
Combine the apple chunks, pear chunks, water, maple syrup, cinnamon, ginger, and salt in a large saucepan over medium heat. Stir to coat the fruit.
- 2
Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover, and cook for 20–25 minutes, stirring occasionally, until the fruit is completely tender and collapses easily when pressed with a spoon.
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