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My Mom's Ginger Applesauce

Ginger Applesauce

Valentina K. Wein
My Mom's Ginger Applesauce recipe is truly special. It's full of chunks of delicious, tart apples, a bit of a kick of fresh ginger, and the perfect amount of sweetness.
Makes about 7 cups
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Side Dish
Cuisine American
Servings 10
Calories 153 kcal


  • 4 large Granny Smith apples
  • 4 large Red Delicious apples
  • 1 cup water
  • 1 cup granulated sugar
  • 2 tablespoons fresh grated ginger pulp


  • Peel, core, and cut the apples into eights. Place them directly into a large enough pot to hold the apples with a good few inches above them.
  • Pour the water and sugar over the apples, mix, and bring to a boil. Cover the pot and turn the heat to a simmer. Keep the pot covered for about 10 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, and continue to cook the apples until they are very soft, about 40 minutes. As they cook, continue to stir and break the apple chunks into smaller pieces periodically. This is a chunky applesauce, so don't break them down too much -- just into small bite-sized pieces.
  • Add the fresh ginger pulp to the applesauce once it's finished cooking. (You can use a Microplane Zester 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.
  • Let the applesauce cool to room temperature before refrigerating it.


Measurements might vary slightly depending on the size of the apples used.
Keywords fall comfort food recipes
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