This Ginger Applesauce from my mom is truly special. It's loaded with delicious chunks of tart apples, a kick of heat from fresh ginger, and the perfect amount of sweetness and love.
Among other delicious creations, my mom made the best applesauce in the world. She used the best, freshest apples and ginger, and made it with love. (Check out her gorgeous antique kitchen below.)
It's the only applesauce my kids have ever devoured, and my cousin used to get upset if my mom didn't give her more jars than the rest of us. (True story.)
My mom's delicious ginger applesauce is chunky and sweet with a kick from the fresh ginger. It's an easy-to-make recipe, and it's delicious for days!
The Key Ingredients
- apples - Choose firm apples without bruising. My mom used mostly Granny Smith and would sometimes add a couple Red Delicious or Fujis -- so I do the same. Below Serving Suggestions there are a handful of other varieties you can use.
- fresh ginger - The ginger adds a fantastic bit of fresh spice to the apples. It's added at the end of the cooking time, which keeps its flavor strong. Fresh ginger root should be firm and feel heavy for their size.
How to Make Ginger Applesauce
(More detailed instructions are in the recipe card below.)
- Add the water and sugar to a large pot and mix.
- Peel, core, and cut the apples into thick slices, about 8 per apple.
Pro tip: Rather than an apple corer, use a melon baller to remove the seeds and a paring knife to make a "v" at each end to remove the stem and remaining root (see above image).
- Add the apple slices to the pot with the water and sugar and combine.
- Bring to a boil, then turn the heat to low, cover and simmer for about 20 minutes to steam the apples. Remove the lid and use a large fork or spoon begin to break the apples into smaller chunks.
- Keep at a simmer, cover, but this time keep the lid askew so that some air is getting in. Continue to cook until they're very soft, about 20 minutes. Continue to stir and break the apple chunks into smaller pieces periodically.
- Add fresh ginger pulp to the applesauce.
- Mix to blend.- Let the applesauce cool to room temperature before refrigerating it.
Recipe Tips and Substitutions
- There's a lot of ginger in this recipe and the flavor is on the strong side. For a more subtle flavor use 1 tablespoon instead of 2.
- We usually see cinnamon in applesauce. My mom's recipe doesn't include it -- if you want to, try a few pinches, but not too much because we want the ginger stand out.
- This is a chunky applesauce, so be careful when you're breaking down the apples that you keep them in larger pieces. That said, of course if you prefer a smoother applesauce, break them down further. And for a super smooth version, put it in a blender when it's done cooking and purée.
Serving Suggestions
- Apples pare deliciously with pork. It's perfect served alongside Rosemary Crusted Pork Chops or Coffee-Crusted Pork Tenderloin.
- It can make for a great breakfast -- it's excellent with granola mixed into to, or served with Breakfast Granola Cookies.
- Warm a bit of the applesauce and spoon it over vanilla bean ice cream, and it's a delicious dessert!
- And of course, all you really need is a spoon.
The Best Apples for Applesauce
- Softer apple varieties are typically -- but not always -- used for applesauce because they cook down fairly quickly compared to more firm apples. (Examples are Golden or Red Delicious, Braeburn, Liberty and McIntosh.)
- For chunky applesauce. This ginger applesauce recipe calls for Granny Smith and Fuji apples -- these varieties are crisp and perfect for a chunkier applesauce like this one. Granny Smiths are quite tart, while the Fujis are sweeter. I love their flavors and textures together, but you can use any apples you like.
- A microplane zester is the best thing to use to grate the ginger into pulp, or you can cut it into chunks and use a mini food processor (which is what my mom did).
How long does applesauce keep?
- Refrigerator: In an airtight container, ginger applesauce will keep for about ten days in the refrigerator.
- Freezer: It can be frozen in an airtight container for a few months. (Here's a great guide for freezing applesauce.)
- Whether you refrigerate it or freeze it, be sure it's completely cooled to room temperature first.
Below is where my mom cooked all of her one-of-a-kind recipes -- in the most beautiful kitchen that she designed, down to where each tile sun flower would be placed. Its full of gorgeous antiques, including my grandmother's stove.
My mom collected antiques for most of her life. She found the windows above the sink at a house that was being demolished -- at least thirty years before she designed the kitchen. She waited until she had the perfect place before using anything. And she stored most of her kitchen tools on the side of the refrigerator.
And have you ever seen such a cool sink? My dad even designed a foot petal to turn the water on and off.
More Must-Try Recipes with Apples
- Spiced Apple Bundt Cake
- Apple Bacon Roasted Chicken
- Brie and Apple Cheese Melt
- Red Wine Poached Apples
- Chicken Salad with Apples and Cranberries
Enjoy every last bite of my mom's Ginger Applesauce recipe. Hope you love it as much as my family and I do!
Ginger Applesauce Recipe
Equipment
- melon baller to core and remove seeds from the apples
Ingredients
- 3 pounds apples (Granny Smith and Red Delicious or Fuji)
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons fresh grated ginger pulp
Instructions
- Prepare the apples. Add the water and sugar to a large pot (that will hold all of the apples) and mix. Peel, core, and cut the apples into eighths. (You should have about 12½ cups of apple slices.) Place them directly into the pot as you go.
- Cook. Bring to a boil, then turn the heat to low, cover the pot and simmer. Keep the pot covered for about 20 minutes to steam the apples.Remove the lid and use a wooden fork to begin to break the apples into smaller chunks. (They might not be soft enough yet -- that's okay, just break the ones that are.) Keep the heat at a simmer, cover, but this time keep the lid askew so that some air is getting in. Continue to cook the apples until they are very soft, about 20 minutes. As they cook, continue to stir and break the apple chunks into smaller pieces periodically. The lid can come off for the last 5 minutes. (This is a chunky applesauce, so don't break them down too much -- just into small bite-sized pieces.)
- Add the ginger. Add the fresh ginger pulp to the applesauce once it's finished cooking. (A microplane zester is the best thing to use to grate the ginger into pulp, or you can cut it into chunks and use a mini food processor -- my Mom does this.) Stir to incorporate all of the ginger into the applesauce while it's still hot.
- Cool. Let the applesauce cool to room temperature before refrigerating it.
NOTES
NUTRITION
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Lana
Oh, Valentina, your mom's kitchen is indeed gorgeous! I don't know what I coveted more:)
I make my kids' apple sauce all the time, but have never tried adding ginger. What a great little kick it would give!
I hope you have a great weekend:)
XO
Mary Jo
I have been fortunate enough to not only see your mother's beautiful home and kitchen, but experience a wonderful meal prepared by her. You are indeed a lucky young mother to have such a role model.
Dorothy at Shockinglydelicious
What a stunning kitchen! And great recipe, too!
sandy miller
Valentina,
Your mother does make the best apple sauce in the whole world. I love her kitchen and her sense of style.
Love,
Sandy
Marina
What a lovely post! yes, your mom's kitchen is beautiful, I love the stove... It says Home to me...
Linda
Valentina, Years ago we were in LA visiting Roberta and Bob and had dinner at your parents'. Your photos are wonderful. Thanks for sharing.
Roberta Stone
Delicious applesauce, beautiful kitchen, loving and talented mom. A combination that cannot be beat.
Paula @ Vintage Kitchen Notes
I want to go bake in your mother´s kitchen, and use your grandmother´s stove. Every detail is incredible! I bet her applesauce is perfect too.
Vivian Hollander
I just cooked apples today and I'm sorry I didn't have this recipe. I'll have to try it the next time.
Ilke
I adore that kitchen! It takes years, and a good eye for things to build something like this. Definitely not out of a canned "renovation"... Glad you have the recipe, something to hold onto for many years 🙂
valentina
Thank you Ilke!
Sandy
We just love your mom's applesauce. Whenever we cook pork, we just have to make her sauce. Mom is also the most amazing decorator. I just love her house. A remarkable woman. <3
valentina
Awww, Sandy, thank you so much. XOXOXO
Laura@Familyspice
Love this post! And I love how creative your parents are. That kitchen IS gorgeous!
valentina
Thanks so much, Laura! I can't help but show off for them sometimes. 😉
Liz Schmitt
A lovely post - would love to visit your Mom's kitchen!
valentina
Thanks, Liz. Let me know when you're around and I'd happily take you for a visit. 😀 The whole house is as cool as the kitchen!
angiesrecipes
What a beautiful and functioning kitchen! I love that sink, really cool. I love to add ginger to the applesauce too.
angiesrecipes
valentina
Thanks so much, Angie. 😀 ~Valentina
Kelly | Foodtasia
Such a wonderful applesauce! Love the addition of ginger!
valentina
Thanks so much, Kelly. Enjoy! 🙂 ~Valentina
Dawn
Recipes like this are the best!! I love how so few ingredients they are (but what's there is super flavourful). As soon as I read the recipe title, I thought this would pair lovely with pork chops (and see you mentioned those here). This is a must try for sure!!
valentina
Thanks, Dawn. I hope you love it. And yes, soooo delicious with pork of all sorts. 🙂 ~Valentina
Roberta Stone
Me too. Loved it for years. The best applesauce ever. And thank you for the tour of your mom's kitchen!
valentina
Awww. This makes me happy. She was so amazing in all ways! Thank you. xoxo
Jeff the Chef @ Make It Like a Man!
I've never heard of ginger applesauce, and now I can't wait to try some. But hey, that kitchen! How amazing! What are those cupboards (or whatever) to the left of the stove?
valentina
Hi Jeff! Those are dishwasher drawers (Fisher & Paykel). They were very handy when my parents used to entertain because you could fill both at once -- and they're very deep. Now just for my dad, he only uses the top one and it acts more like a drainer for clean dishes. 🙂 Thanks for checking it out, and I hope you try the applesauce! ~Valentina