Roasted Applesauce
The apples and sugar caramelize on the bottom of the pan as they roast, giving the finished applesauce a marvelous depth of flavor. 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.
Ingredients
Makes eight 1/2-cup servings.
- 1/4 cup water
- 6 tablespoons packed light-brown sugar
- 1 teaspoon fresh lemon juice
- Pinch of coarse salt
- 2 tablespoons unsalted butter, cut into small pieces
- 3 pounds small assorted apples, such as Gala, McIntosh, or Fuji (about 10)
- 1/2 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of ground cloves
Directions
- Preheat oven to 425 degrees. Combine water, sugar, lemon juice, and salt in a 9-by-13-inch baking dish.
- Scatter butter pieces over mixture, and top with apples. Roast until apples are very soft, 30 to 40 minutes.
- Working in batches, pass apple mixture through the medium disk of a food mill and into a bowl. Stir in spices. Serve warm, at room temperature, or chilled. Applesauce can be refrigerated in an airtight container for up to 5 days.
First published