Wednesday, September 21, 2011

Roasted Applesauce {Applefest Recipe #3}

  • I didn't know applesauce could take like this!  The butter makes such a huge difference.  It really gives the applesauce a depth of flavor that I don't think could be achieved without it.  This is good cold but absolutely delightful warm!

  • 1/4 cup water
  • 6 tablespoons packed light-brown sugar
  • 1 teaspoon lemon juice
  • Pinch of coarse salt
  • 2 tablespoons 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 nutmeg
  • Pinch of ground clove

  • Preheat oven to 425 degrees. Combine water, sugar, lemon juice, and salt in a 9-by-13-inch baking dish.

  • Peel and core apples.  (I used one of those handy dandy corer/slicer/peeler contraptions from pampered chef).  Scatter butter pieces over mixture, and top with apples. Roast until apples are very soft, 30 to 40 minutes.

  • Working in batches, puree apples in a food processor, adding the juice from the baking dish. Stir in spices. Serve warm, at room temperature, or chilled. Applesauce can be refrigerated in an airtight container for up to 5 days.

Thanks for stopping by for Applefest Day #3!  Come back tomorrow for another delicious apple recipe!

recipe from Martha Stewart

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