Ginger Applesauce

Ginger Applesauce

Makes 3 1/2 cups

When cooking your own applesauce, choose apples that fall apart during heating, such as McIntosh or Jonathan. By using unpeeled apples, you'll gain nutrients and a richly colored sauce. The ginger and other spices give this applesauce a pleasing vibrancy.

  • 3 pounds cooking apples, cored and quartered
  • 1/2 cup apple juice or cider
  • 2 tablespoons lemon juice
  • 1 tablespoon freshly grated ginger
  • 2 cinnamon sticks
  • 8 whole cloves
  • 2 whole star anise
  • 2 tablespoons natural cane sugar, or to taste
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Place apples, apple juice and lemon juice in a heavy saucepan. Cover and bring to a boil. Reduce heat to a simmer and add grated ginger, cinnamon sticks, cloves and star anise. Simmer, stirring often, until apples are soft, about 20 minutes. Adjust sweetness by adding sugar to taste. Carefully remove whole spices and discard. Put applesauce through a food mill for silky smooth applesauce or serve chunky (with or without the peels) after mashing.

Chef notes: Serve warm or chilled. The applesauce can be made up to a week ahead of time and stored in the refrigerator, covered.

Nutritional Info: 
Per Serving:Serving size: About 1/2 cup, 130 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 33g carbohydrate (5g dietary fiber, 24g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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