Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Applesauce 3.5 (47) 13 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 31, 2017 Print Rate It Share Share Tweet Pin Email Photo: Laura Moss Servings: 8 Yield: Makes eight 1/2-cup servings The apples and sugar caramelize on the bottom of the pan as they roast, giving the finished applesauce a marvelous depth of flavor. Ingredients ¼ 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) ½ 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. 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. Rate it Print