Spiced Apple Sauce {AIP, Paleo, Vegan}

This spiced apple sauce is a fun and flavorful treat that will quickly become a family favorite, while remaining 100% AIP and paleo compliant. It’s a completely sugar free treat that you can feel good about serving to your kids or enjoying it yourself.
What is it about this time of year (in the northern hemisphere at least) and scents?
Pumpkin, cinnamon, apples, sage, bonfires, leaves, crisp air…the world is full of autumn scents.
I live in the desert, where we have hot summer, less hot summer and a couple of weeks of winter. Autumn and spring are evasive at best here, but even here there is a glimpse or a whiff. The other night at a friend’s house the windows were open and the neighbors had a grill or fire pit going and we could almost smell the bonfire and taste the ‘aip compliant s’mores.’
Then, there are the autumn moments that we create. I burn pumpkin spice candles and boil cinnamon and oranges…and now I make this spiced apple sauce. Talk about autumn in a bowl…doesn’t get much better than this!

More Fun AIP Fall Favorites:

Did you make Spiced Apple Cider last week? If so, I told you to save the apple pulp.
Did you?

I hope so, because if you did then this is the EASIEST recipe EVER!
Honestly I’m almost ashamed to call this a recipe, but here goes nothing.

It’s Time for some Spiced Apple Sauce:


Spiced Apple Sauce

  • Author: Bethany Darwin
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 minutes
  • Yield: 12 servings


If you made the Spiced Apple Cider recipe and saved the pulp, then skip on to the end of this recipe. 🙂 This recipe makes both Spiced Apple Cider and Spiced Apple Sauce.


  • 12 apples – any variety – I used granny smith, jazz & gala (they were the cheapest & my favorites)
  • 1/2 TBSP ground cloves
  • 1 TBSP ground cinnamon
    4 cinnamon sticks
  • 1/2 TBSP ground ginger
  • 2 inches fresh ginger – cut into small pieces
  • 2 oranges
  • 6 dates



  1. chop apples into large chunks, removing the core. no need to peel
  2. quarter oranges – (without peeling) and remove seeds
  3. chop ginger & pit the dates
  4. place all ingredients in a large stock pot and fill with water
  5. bring to a boil and let it simmer for 1 1/2 hours
  6. enjoy the aroma
  7. after 1 1/2 hours, the apples should be mush
  8. strain everything, reserving the juice and the pulp…. I used a colander to strain into one bowl and then a mesh strainer to strain a second time into another bowl. You’ll want to use the back of a spoon to get as much of the juice as possible (don’t discard the juice – that’s your apple cider)


  1. return the apple pulp to the pot…remove the orange pieces and cinnamon sticks
  2. over a low heat, simmer the pulp until most of the water cooks out
  3. blend with an immersion blender, or transfer to a blender to blend. Blend as smooth as you like (I like mine with some chunks left..but if kids will be eating it, make sure the ginger pieces are blended well)
  4. chill and enjoy


This apple sauce is perfect for packing in kids lunches.

** This recipe was shared on Phoenix helix AIP Roundtable

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