In a large stock pot over medium heat, add the apples and water.

Cover and allow to simmer and soften for about 30 minutes. Mash in the pot with a potato masher or immersion blender, or allow to cool a bit and blend to a smooth puree in a food processor or blender.

Allow to cool completely.

Meanwhile, squeeze the grated ginger into a bowl.

Combine the ginger juice and vanilla extract into the room temperature applesauce.

Now, for the spoon.