Roasted Applesauce
Adapted from MarthaStewart.com
This is the most delicious applesauce I have ever tasted. If served warm with graham crackers or something similar, it’s more like an apple cobbler.
I didn’t have a food mill or food processor so I used my blender to pulse the apples once they cooled, being careful to keep the applesauce chunky.
Ingredients
-1/4 cup water
-6 tablespoons packed light-brown sugar (you can use 3 TBSP if you want to lighten it up—it will, however make it much less sweet.)
-1 teaspoon fresh lemon juice
-Pinch of coarse salt (completely optional)
-2 tablespoons unsalted butter, cut into small pieces (I used 50/50 olive oil/butter blend sticks that contain salt, so I didn’t add the salt listed above.)
-3 pounds small assorted apples, such as Gala, McIntosh, or Fuji (I used mostly Fuji but it really is best to use several different kinds—and organic for the best taste!)
-1/2 teaspoon ground cinnamon (I recommend using organic—great flavor)
-Pinch of freshly grated nutmeg (optional)
-Pinch of ground cloves (optional
Directions
1. Preheat oven to 425 degrees. Combine water, sugar, lemon juice, and salt in a 9-by-13-inch baking dish.
2. Scatter butter pieces over mixture, and top with apples. Roast until apples are very soft, 30 to 40 minutes.
3. Working in batches, pass apple mixture through the medium disk of a food mill and into a bowl. Stir in spices. (I did not do this. I used a blender and kept the applesauce chunky. You can also use a food processor.)
4. Serve warm, at room temperature, or chilled. Applesauce can be refrigerated in an airtight container for up to 5 days.
Serve with graham crackers or just as a warm side dish with a Thanksgiving-style meal. 🙂
ENJOY! 🙂
Stephanie
Original recipe:
http://www.marthastewart.com/314376/roasted-applesauce
