Fresh Ginger Applesauce

If you have never made applesauce before, I highly recommend it.  It’s one of those foods that is exponentially tastier when homemade and isn’t difficult to boot.  I have made applesauce with several varieties of apples, and all were good – if you choose your favorite, you won’t go wrong.

Now that I’ve (hopefully) convinced you to make applesauce, I want to convince you to add fresh ginger.  I no longer remember what inspired the idea (probably leftover ginger languishing in my refrigerator), but it adds depth and interest to what can be an otherwise humdrum food.  It doesn’t smack you over the head with ginger but combines with the cinnamon in a way that makes the applesauce just taste warm even when eaten cold.  I could probably come up with other descriptive words to persuade you, but suffice it to say: it’s delicious – you should eat it.  Have a picture.

Fresh Ginger Applesauce

3½ cups peeled, cored apples cut into ½-inch chunks (3-4 apples, depending on size)

3 tablespoons packed dark brown sugar

¼ teaspoon cinnamon

½ teaspoon grated fresh ginger

6 tablespoons water (it's better to start with a small amount because the apples release juice while cooking; you can always thin with more water later, if desired)

Stir all ingredients together in a medium saucepan.  Bring to a gentle boil over medium heat, then stir again.  Reduce heat slightly, cover, and simmer until apples are fork tender but not mushy, about 15 minutes.  Puree mixture with immersion blender or food processor until it reaches desired consistency.  (I like mine mostly pureed but still slightly chunky.)  Serve warm or chilled.  It’s very good with homemade granola.