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.
Martha Stewart Living, November 2007
Gallery
Credit:
Laura Moss
Recipe Summary
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.