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 around.
It’s the only one 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.
My mom’s delicious ginger applesauce is chunky and sweet with a bit of a kick from fresh ginger.
Ingredients for Ginger Applesauce
- 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.
- fresh ginger – Fresh ginger root should be firm and feel heavy for their size.
- granulated sugar
How to Make it
(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.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.
– 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 30 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.
- It’s delicious served with pork. Rosemary Garlic Crusted Pork Chops are perfect with it.
- It can make for a great breakfast — it’s excellent with granola mixed into it.
- 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.
What are 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.)
- 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.
- 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.
Recipe Tips and Substitutions
- 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.
- 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.
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. My dad still cooks here all the time. Its full of gorgeous antiques, including my grandmother’s stove. And have you ever seen such a cool sink? My dad even designed a foot petal to turn the water on and off.
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.
Enjoy every last bite of my mom’s Ginger Applesauce recipe. Hope you love it as much as my family and I do!
More apple recipes:
- Chai Apple Bundt Cake
- Apple Bacon Roasted Chicken
- Chicken Apple Salad with Cranberries
- Brie and Apple Grilled Cheese Melt
- Red Wine Poached Crimson Gold Apples
Ginger Applesauce Recipe
- 3 pounds apples (Granny Smith and Red Delicious or Fuji)
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons fresh grated ginger pulp
- 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 15 minutes to steam the apples.Remove the lid and use a wooden fork to begin to break the apples into smaller chunks.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 30 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.
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