Cinnamon & Ginger Applesauce (Rou Gui 肉桂 & Sheng Jiang 生薑)

Both ginger and cinnamon are warming spices that bring heat into the body and chase away the cold. They are perfect for Spleen Yang Deficient folks or anyone with chills who might be catching a cold (wind-cold, not wind-heat).

Cinnamon Ginger Applesauce


  • 1 bag of apples
  • 2 tablespoons of shredded ginger ‘Sheng Jiang’ and ginger peel ‘Sheng Jiang Pi’
  • 3 cinnamon sticks ‘Rou Gui’
  • 1/2 cup sugar

Fresh Ginger ‘Sheng Jiang’


Cut and peel (optional) the apples and put them in a big pot over low heat. Add one cup of water along with the cinnamon sticks and let them steam for about 10-15 minutes. After they appear to be softening up, try to break them up with a fork and stir in the sugar, (may use maple syrup as well or no sugar at all if you want it to be sugar free). Continue to simmer for about 40 minutes until you get the consistency you want, it will be chunkier with the skins on the apple. After you get the desired consistency, remove the apples from heat and add in the ginger! Mix well and wait to cool, then put in mason jars and enjoy! Should last for a week or so in the refrigerator.  Yum…

Thanks Elana for this tasty treat!

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  1. This is a perfect desert for winter time. But Ginger is so great how it warms things up energetically that it allows us to make peace with our smoothies and refrigerated fruit deserts all year long!

    Comment by Jodi Host — March 31, 2013 @ 1:11 pm

  2. Could also top with a little nutmeg (rou dou kou) when having this in the evening for a more restful sleep.

    Comment by Diana Rogers — April 7, 2013 @ 10:51 am

  3. I just finished making this for my class project and it is delicious! I used Pippin apples tonight, and plan on using Granny Smith tomorrow for my own household treat.

    Comment by Judy Klamecki — November 11, 2013 @ 10:36 pm

  4. I’ve got old apples and Shen Jiang in the fridge this is a great take on applesauce and a wonderfully warming before-bed snack.

    Comment by Cali James — April 12, 2017 @ 6:58 pm

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