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Roasted Applesauce

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Recipe photo courtesy of Laura Moss

The apples and sugar caramelize on the bottom of the pan as they roast, giving the finished applesauce a marvelous depth of flavor.

Source: Martha Stewart Living, November 2007
Servings Yield

Ingredients

Directions

Cook's Notes

If you don't have a food mill, core the apples before roasting; after they're cooked, puree the apples in a food processor, and strain before adding spices. Applesauce can be refrigerated in an airtight container for up to 5 days.

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Reviews

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How would you rate this recipe?
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  • kcnkate
    15 OCT, 2013
    Great recipe! Roasting the apples really brings out their natural sweetness and having a food mill makes easy work--no peeling, coring, or chopping required. I modified this recipe by leaving out the sugar and butter, and it was still delicious, with flavors reminiscent of apple pie filling.
    Reply
  • sweepeez
    27 NOV, 2011
    Scrumptious and dessert-worthy. No peeling or cutting - just throw whole rinsed apples into the pan and roast. Major flavor for so little effort!
    Reply
  • MS10022646
    3 OCT, 2011
    do you peel the apples?
    Reply
  • CeciliaPrytko
    17 NOV, 2010
    This has to be both the easiest and tastiest applesauce recipe ever! My kids love it and my husband says that it tastes like grandma's!
    Reply
  • HeidiASanchez
    15 OCT, 2010
    This quickly became a family favorite. It is easy to make and absolutely delicious. It goes great with a little vanilla ice cream if you want to serve it as a dessert to guest or just a fun family treat!
    Reply
  • sweetpeainspain
    6 SEP, 2010
    My family went apple picking yesterday and I used 10 assorted apples (I'm not even sure what types of apples I used) and it came out fabulously. I packed it in little lock and lock containers so I can throw them into lunchboxes this week.
    Reply
  • rinalarina
    11 AUG, 2010
    Applesauce cans very well. Process in a waterbath 15 mins for pint jars and 20 for quarts. As long as the lids seal (aka no flex to the lid), they are shelf stable for a couple of years.
    Reply
  • MS10592432
    3 OCT, 2009
    This is such a great recipe but I would like to know if anyone has tried canning it so it can be stored on the self. I would like to make a large batch and keep it on hand for the holidays. Would a waterbath work here. I am new to canning but have done some jams and fruits.
    Reply
  • Lytton
    27 JAN, 2009
    The taste of this applesauce is brilliant. The first time I made this I did not own a food mill (which I have since purchased- a very worthwhile investment as gadgets go) and used the food processer/strain method. While the flavor was there, the consistancy was baby-food like and not terribly appealing. Simple mashing or the food mill are definitely the way to go. Just beautiful.
    Reply
  • DahliaB
    4 JAN, 2009
    Wow! I used 10 assorted apples that were languishing in my fridge (honeycrisp, macs, granny smith, empire...) and reduced the sugar to 4 T. (loose, not packed) and butter to 1.5 T. and still got a very rich flavor. Also, since I don't have a food mill, I just peeled and quartered the apples before cooking, then just mashed them in the baking pan with a potato masher when they were done for a more rustic sauce. Perfect! This is a serious winner--I doubt I'll ever make applesauce any other way!
    Reply

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